Easy-mix golden syrup coconut cake
¾ cup (180ml) golden syrup
2 cups (300g) self-raising flour
¼ cup (55g) caster sugar
¾ cup (65g) desiccated coconut
2 eggs, beaten lightly
¾ cup (180ml) coconut milk
¼ cup (60ml) golden syrup, extra
Note: this recipe can be made a day ahead.
Preheat the oven to moderate (180°C). Grease a deep 20cm round cake pan; line the base with baking paper. To make preparing the cake tin even easier, try greasing it with extra light olive oil spray.
Combine the butter and syrup in a medium saucepan, cook, stirring, over a low heat, without boiling, until the butter is melted; cool slightly.
Stir in the sifted flour, sugar, coconut, eggs and milk.
Pour the mixture into the prepared pan and bake in a moderate oven for about 45 minutes or until cooked when tested.
Stand for five minutes before turning onto a wire rack over a tray. Brush with the extra golden syrup. Serve sprinkled with toasted, flaked coconut, if desired.
Not suitable to freeze. Not suitable to microwave.