Lemon Syrup Coconut Cakes

Ingredients

• 270ml Ayam Brand™ Coconut Milk
• 250g butter
• 1 tbsp finely grated lemon rind
• 1 cup caster sugar
• 3 eggs
• ⅔ cup dessicated coconut
• 2 cups self-raising flour
• ¼ cup lemon juice
• ½ cup sugar
• 2 tbsp water
• Preheat your oven to 180oC and we grease a 10 holes 2/3 cup muffin mould.
• Combine the butter, the lemon rind and the sugar in a large bowl and beat with a whisk or an electric mixer until creamy.
• Next, add and beat in the eggs, one by one.
• Finally, stir in the coconut, half the flour and half the coconut milk, and then stir in remaining flour and coconut milk.
• Spoon the mixture into the tin. Bake for about 30 minutes, until golden brown and firm in the centre.
• Meanwhile, to make the lemon syrup, combine the lemon juice, water and sugar in a small pan. Stir over heat until boiling.
• When cakes look ready, get them out of the oven. Stand for 5 minutes, then turn them onto a wire rack.
• Brush the cakes with the warm syrup.
• These cakes not only look great but are just so easy to prepare.
• You can serve them as a dessert with double cream for a special occasion!