December's Recipe

cake.jpeg

COCONUT & GRAPEFRUIT DRIZZLE CAKE

(Our alternative to traditional Christmas Cake.  Super delicious!  Serves 8–10.)

CAKE

150g butter

1 cup (220g) caster sugar

1 tbsp finely grated lemon rind

3 eggs

1 1/2 cups (120g) desiccated cocnut

1 1/2 cups (225g) self-raising flour

3/4 cup (18ml) milk

 

GRAPEFRUIT SYRUP

1 cup (220g) caster sugar

3/4 cup (185ml) water

2 tbsp grapefruit juice

Preheat oven to 180°C (355ºF). Beat the butter, sugar and lemon rind in an electric mixer until light and creamy. Add the eggs and beat well. Mix through the coconut, flour and milk with a wooden spoon until smooth. Pour into a 20cm-square cake tin lined with non-stick baking paper and bake for 40 minutes or until cooked when tested with a skewer. Cool cake in tin.

To make the lemon syrup, combine the sugar, water and lemon juice in a saucepan over medium heat and stir until dissolved. Simmer for 5 minutes or until thickened slightly. Pour over warm or cool cake.