Coconut and Lemon Syrup Cake

Huey

150 gm butter, softened
1 cup caster sugar
1 tbsp grated lemon rind
3 eggs
1½ cups self-raising flour
1½ cups desiccated coconut
cooking spray
¾ cup water
1 cup sugar
2 tbsp lemon juice
double cream
icing sugar

Preheat oven to 180°C. Beat butter, sugar and lemon zest until light and creamy. Add eggs, one at a time, and beat well. Remove bowl from mixer and, using a wooden spoon, mix in flour and coconut. Then pour mixture into a lightly greased springform baking tin. Smooth down into an even layer, pushing into the corners, and cook in middle of oven for 35-40 mins, until a skewer is clean when tested. Turn cake out onto a rack to cool a little. To make topping, place water, sugar and lemon juice in a saucepan. Bring to the boil and simmer for about 5 mins until syrup has slightly thickened. Spoon syrup over warm wedges of cake and serve with a good dollop of cream on the side and a sprinkling of icing sugar on top.