Coconut and Mango cake with a sticky Lemon Syrup!

The raw mixture before the oven!

After the syrup & grated zest is added.

Absolutely delicious - enjoy!

Ingredients:

Serves 8 | 1 hour prep and cook | Approx 2902 calories for the whole cake, approx 363 calories per serve

Syrup:

• 1 1/2 cups of sugar

• 5 tsp grated lemon zest

• 1/4 cup lemon juice

• 1/4 cups of water

Sponge ingredients:

• 125g soft unsalted butter

• 1 cup sugar

• 4 eggs

• 1 cup self raising flour

• 2 cups desiccated coconut

• Frozen mango optional (however this doesn’t need it, when I’m feel like adding a slightly different variation I’ll add a few chunks.
  

Instructions:

Preheat oven 180 degrees.

1. Make the syrup

• Place the sugar, lemon zest, juice and water in a saucepan. Bring to boil and then simmer down for 10 mins. Leave to cool.

2. Prepare the sponge cake

• Grease a baking tray for sponge. Approx 20cm tin.

• Beat the butter & sugar with an electric mixer until light and fluffy.

• Add an egg at a time beating them into the mix and then adding a second, third and fourth and repeating.

• Add in the flour, folding into mixture.

• Add the coconut and fold in. It will feel dry (that’s normal).

3. Cook the cake

• Put in oven and bake for approximately 20 mins until brown and cooked in the middle.

4. Add the syrup

• While the cake is still warm (leave in tray), pour the syrup evenly bit by bit until it’s soaked through the cake.

• Leave to cool and then slice. This cake is incredible!