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This eggless Coconut and Lemon Syrup Cake is a delicious flavorful cake. This cake is prepared by adding desiccated coconut to the cake batter and once the cake is ready lemon syrup is poured all over the cake.
Ingredients:
All Purpose Flour (Maida) – 1 3/4 cups
Powdered Sugar – 1 3/4 cups
Desiccated Coconut – 1 cup
Milk – 3/4 cups (original recipe had 1/2 cup)
Refined Oil – 1/2 cup
Vanilla Essence – 1 1/2 tsp
Flaxmeal – 3 tbsps mixed and soaked in 9 tbsps of lukewarm water for 10 minutes (original recipe had 3 eggs)
Baking Powder – 2 tsps
Lemon Rind, finely shredded – 1 tbsp
Salt – a pinch
For Finishing the Cake:
Fresh Lemons – 2
Sugar – 1/4 cup
Water – 1/4 cup
Method:
- Sift all purpose four, baking powder and salt together twice.
- Mix desiccated coconut to the sifted flour.
- Take flaxmeal, sugar and vanilla essence in a large mixing and beat until it becomes smooth and light.
- Now slowly add oil. Beat well.
- Add lemon rind, mix well.
- Fold in sifted flour and coconut mixture with milk using a wooden or metal spatula.
- Preheat the oven to 160 degrees C.
- Grease and dust a cake tin of 9″ diameter.
- Pour the cake batter into the prepared tin and bake at 160 degrees for 40 mins.
- Now set the temperature 180 degrees C and bake for the next 20 minutes or until the toothpick/skewer inserted in the centre of the cake comes out clean.
- Let the cake stand in the oven for a few minutes.
- Remove it out of the oven and place it on a wired rack. Let it cool down to room temperature.
- Meanwhile carefully peel the lemons to get as long strips as possible.
- Heat 1/4 cup sugar in 1/4 cup water.
- Add the lemon peels
- Boil until the lemon peels are well coated with sugar syrup and the peels turn slightly translucent.
- Pick these peels out carefully out of the syrup using a toothpick or a skewer. Place them on a plate and them cool down. These peels will stiffen when cooled.
- To the remaining syrup add juice of 1 lemon and 1/4 cup of hot water to thin down the syrup.
- Unmould and place the cake on a flat plate.
- Pour half the quantity of this lemon syrup on the cake.
- Now carefully invert the cake and pour the remaining quantity of the lemon syrup such that the cake is soaked in lemon syrup
- Place the stiffened lemon peels on the cake.
- Decorate with fresh coconut curls if required.
Recipe Source: Nita Mehta’s Cake & Cake Decorations