Coconut Syrup Cake

Syrup

• 3/4th cup water,

• 1/2 cup Balion Coconut Flower Honey

• 1 tsp lemon zest 

• 1 tbs rosewater

Coconut cake

• 1/2 cup Balion Coconut Flower Honey

• 1 tsp vanilla bean paste

• 4 large eggs, at room temperature

• 3/8 th cup full fat milk,

• 1/4th cup vegetable oil or any other neutral oil,

• 1 teaspoon baking powder

• 1/4 teaspoon Baking Soda 

• 2 cups self-raising flour, 

• 1 ¼ cups shredded coconut & extra for garnish

Directions

Syrup

1. Make the syrup ahead of time so that it can chill. Simply stir all the ingredients in a pot except the rosewater.

2. Bring the contents to a boil and then let them simmer for 10min.

3. Take the pot off the heat, stir in the rosewater, pour the syrup in a heatproof jug and place it in the fridge to cool down.

Coconut cake

1. Preheat the oven to 160°C, fan forced. To make the cake whisk the sugar, eggs and vanilla paste together for 2min on a medium speed. The ingredients should be well combined and the eggs would have a lighter colour. Slowly add the milk and oil while whisking.

2. Combine the baking powder with the self-raising flour. Beat it in the mixture in parts, not all at once. Finally fold in the shredded coconut. Pour the batter in a small rectangular deep baking dish (measured 28cmx23cm) and bake for 35-40min on the middle rack. The cake should be golden brown and a skewer pierced in the middle should come out clean.

3. Pour the cold syrup all over the hot cake evenly and garnish with some shredded coconut. You may toast the coconut if you want a difference in colour and texture.

4. Allow the cake to cool down in the baking dish and then cut it. You may keep the coconut syrup cake in the fridge for up to 5 days.