Macaroon syrup cake

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I’ll leave it to Lois to convince you that you need to make this cake:

‘In this luscious sryup-soaked cake, a high proportion of coconut ensures a rich, moist, chewy texture. On first tasting it, my daughter [Mary Daish] described it as “Bounty bar cake”.’

Sold.

Macaroon syrup cake (adapted slightly from Lois Daish, Listener, February 17, 2001 p. 43)

150g butter, softened

1 cup white sugar

4 free-range eggs

1 cup flour

1 heaped teaspoon baking powder

1 1/2 cups desicated coconut

1/2 cup ground almonds

Syrup:

1/2 cup sugar

1/2 cup water

zest of 1 lemon or 1/2 teaspoon vanilla paste

Preheat oven to 160˚C and butter a 20cm loose-bottomed cake tin. Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Sift the flour and baking powder and fold into the creamed mixture followed by the coconut. Scrape into the prepared cake tin, smooth off the top, and bake for 45 minutes until a skewer inserted into the centre of the cake comes away clean.

While the cake is baking prepare the syrup by gently heating all three ingredients together in a small saucepan until the sugar has dissolved. Pour the hot syrup over the warm cake and leave for a few hours before serving.

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