Coconut Cake

This Coconut Cake is light, soft, and beautifully moist. A family favourite, it is soaked in fragrant vanilla syrup and finished with a generous sprinkling of coconut for a simple yet irresistible treat.

Ingredients

For the syrup

• 3 cups sugar
• 4 cups water
• 2 teaspoons vanilla essence

For the cake

• 250g margarine
• 2 cups sugar
• 2 cups self-raising flour
• 6 eggs
• 1 cup milk
• 2 teaspoons vanilla essence
• 2 cups desiccated coconut, plus extra for sprinkling

Method

1. Preheat your oven to 180°C.
2. To make the syrup, combine the sugar and water in a saucepan and bring to the boil.
3. Reduce the heat and simmer for 5 minutes.
4. Remove from the heat, stir in the vanilla essence, and allow the syrup to cool completely.
5. In a large mixing bowl, beat the margarine and sugar together for 3–4 minutes until light and creamy.
6. Add the eggs and milk and mix well.
7. Gradually add the self-raising flour, desiccated coconut, and vanilla essence, mixing until the batter is smooth and well combined.
8. Pour the mixture into a greased baking tray or cake tin.
9. Bake for approximately 50 minutes, or until golden and cooked through.
10. While the cake is still hot, cut it into serving pieces and pour the cooled syrup evenly over the top.
11. Allow the cake to cool completely so it can absorb the syrup.
12. Finish with a generous sprinkling of desiccated coconut before serving.

This traditional syrup-soaked coconut cake is delicious with coffee, tea, or as a sweet finish to a family meal.