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Print this Recipe    Coconut Lemon

Coconut And Lemon Syrup Cake

2 cups flour
1 tablespoon baking powder
150 gram pac MAGGI Coconut Milk Powder
2 eggs
3/4 cup oil
3/4 cup caster sugar
2 teaspoons finely grated lemon rind
3/4 cup milk

1 cup sugar
3/4 cup water
2 tablespoons lemon juice
1/4 teaspoon finely grated lemon rind

Preheat the oven to 180 C. Line the base of a 22cm round cake tin
with baking or waxed paper. Sift the flour, baking powder and
coconut milk powder into a medium bowl. Make a well in the centre
of the dry ingredients. Place the eggs, oil, sugar and lemon rind
in a bowl. Beat with a rotary beater or electric mixer for 2
minutes. Stir in the milk. Pour the egg mixture into the well in
the dry ingredients and stir until combined. Turn the mixture into
the tin. Bake in the preheated over for 40-45 minutes or until a
cake tester inserted into the centre of the cake comes out clean.
While the cake is cooking, prepare the syrup:

Place syrup ingredients in a saucepan. Bring to the boil, stirring,
then simmer for 15 minutes. Leave to cool. Remove the cake from
the oven and pour half of the cooled syrup over the hot cake.
Stand in the tin for 15 minutes, then turn the cake out and remove
the lining paper. Place the cake on a serving plate. Pour the
remaining syrup over the cake before serving

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