Coconut Syrup Cake
Indulge in the tropical decadence of Coconut Syrup Cake, a moist and flavorful dessert soaked in luscious coconut syrup that elevates every bite. This easy-to-follow recipe combines the richness of buttery vanilla sponge with the delicate sweetness of desiccated coconut and creamy coconut milk, creating a cake that's irresistibly tender. The crowning glory is the warm coconut syrup, which infuses the cake with a melt-in-your-mouth texture, while a sprinkle of shredded or toasted coconut adds a delightful crunch. Perfect for sharing, this show-stopping treat is ready in just an hour and is ideal for any occasion, from casual gatherings to special celebrations. Serve it warm or at room temperature, and enjoy a slice of tropical paradise!
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Recipe Information
Ingredients
- 200 grams unsalted butter
- 200 grams granulated sugar
- 4 large eggs
- 200 grams self-raising flour
- 100 grams desiccated coconut
- 120 ml coconut milk
- 1 teaspoon vanilla extract
- 150 grams caster sugar (for syrup)
- 150 ml coconut milk (for syrup)
- 30 grams shredded coconut or toasted coconut flakes (for garnish)
Instructions
Preheat your oven to 180°C (350°F) and grease a 20 cm (8-inch) round cake pan. Line the base with parchment paper for easy removal.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, approximately 3-5 minutes using an electric mixer.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Sift the self-raising flour into the bowl and fold it into the batter gently. Add the desiccated coconut and coconut milk, and mix until just combined. Do not overmix.
Pour the batter into the prepared cake pan and spread it evenly. Bake in the oven for 35-40 minutes or until a skewer inserted into the center comes out clean.
While the cake is baking, prepare the coconut syrup. In a small saucepan, combine the caster sugar and coconut milk for the syrup. Heat over medium heat while stirring until the sugar dissolves completely. Bring to a gentle simmer, then remove from heat and set aside.
Once the cake is done, remove it from the oven and allow it to cool in the pan for 5 minutes. Using a skewer, poke holes all over the cake.
Pour the warm coconut syrup evenly over the cake, letting it soak in completely. Let the cake cool in the pan for an additional 15 minutes before transferring it to a serving plate.
Before serving, garnish the top of the cake with shredded coconut or toasted coconut flakes for added texture and flavor.
Slice and serve the cake warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
5082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.3 g | 400% | |
| Saturated Fat | 211.7 g | 1058% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1187 mg | 396% | |
| Sodium | 2003 mg | 87% | |
| Total Carbohydrate | 556.2 g | 202% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 374.2 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 248 mg | 19% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1693 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
