COCONUT CAKE WITH LEMON TEA SYRUP

250 gm butter

250 gm caster sugar

7 eggs, lightly beaten

200 g self-raising flour, sifted

360 gm desiccated coconut

FOR SYRUP:

500 caster sugar

60 ml lemon juice

125 ml light tea from 4 teabags

2 tsp finely grated lemon rind

FOR GLAZE:

3 tbsp apricot jam

(Or jam of your choice)

METHOD:

Preheat oven to 180°C, brush 26cm

spring form pan with butter, line the

base with baking paper.

Beat butter & sugar on high speed

until light & fluffy.

Add eggs gradually, beating well

after each addition.

Gently fold in the flour & coconut

into the egg mixture.

Pour into prepared pan & bake

for 11/2 hours, until just firm.

To make syrup:

Combine all the ingredients for the

syrup & heat gently until sugar dissolves.

Pour hot syrup into the cake.

Combine jam & hot water together

& brush liberally over the cake before

serving.