250 gm butter
250 gm caster sugar
7 eggs, lightly beaten
200 g self-raising flour, sifted
360 gm desiccated coconut
500 caster sugar
60 ml lemon juice
125 ml light tea from 4 teabags
2 tsp finely grated lemon rind
3 tbsp apricot jam
(Or jam of your choice)
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