Coconut Cake With Lemon Syrup

You will need...

1 pack Green;s Essentials Golden Buttercake mix

2 eggs

200ml milk

3 Tablespoons margarine or butter, softened

1/2 cup desiccated coconut

150ml lemon juice

50ml lime juice

1 ½ cups caster sugar

½ cup flaked coconut, toasted

300ml thickened cream, whipped


Preheat oven to 180°c (160°c fan forced).

Grease and line a 20cm round cake pan with baking paper.


Place cake mix, eggs, milk, margarine or butter and coconut in a mixing bowl. Using an electric mixer, mix on low speed for 30 seconds until ingredients are combined. Increase the speed to medium and beat for 3 minutes.


Pour cake mix into the prepared pan and bake for 45-50 mins or until the cake springs back when gently pressed in the centre.

Allow to cool for 3 minutes before turning out .Pour ½ the syrup over the cake whilst still warm, use the remaining syrup for serving.


Garnish with toasted flaked coconut and whipped cream.

Prepare syrup and garnishing:

Place citrus juices and sugar in a heavy based saucepan over low heat stirring until sugar has dissolved. Increase heat to medium and cook the syrup until slightly thickened and liquid is reduced a little, remove from heat.