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Pre-heat oven to 220°C/ 200°C fan-forced.
Place softened butter and sugar in a bowl and cream until light and fluffy. Beat eggs and add to mix making sure that they are well combined. Fold in coconut and sifted flour, mix well. Spread mixture into greased deep 20cm (8in) square cake tin.
Bake for 10 to 15 minutes or until top is golden brown, reduce heat to slow (150°C/ 130°C fan-forced), bake further 25 to 30 minutes or until cooked when tested.
Stand in tin for 5 mins, then pour over the syrup. Turn out once the cake is cold.
Put all the ingredients in a pan and dissolve over a low heat, then bring to boil, reduce heat and simmer for 5 mins. Take out lemon rind and pour over cake.