Lemon, ginger and coconut syrup cake

by Ed Halmagyi


  • 125g unsalted butter
  • 3 eggs
  • 200ml milk
  • 225g self-raising flour
  • 500g caster sugar
  • 175g desiccated coconut
  • 6 lemons, zested and juiced
  • 3cm piece ginger, finely grated
  • 1 Preheat oven to 170°C. Melt the butter, then set aside to cool slightly. Whisk in the eggs and milk.


2 Combine the flour, 360g sugar, coconut, lemon zest and ginger in a large bowl, then stir in the butter mixture and beat until smooth. Spoon into a lined 24cm cake tin and bake for 45-50 minutes, until a skewer can be inserted and removed cleanly. Remove from the oven and pierce the top repeatedly with a skewer.
3 Meanwhile, boil the lime juice and remaining sugar in a small saucepan until it thickens slightly. Pour over the cake, then set aide to cool slightly before serving.

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