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Coconut Syrup Cake

  • Makes 1 cake
Coconut Syrup Cake

The gentle flavours of coconut and orange from the liqueur are a delightful match to the poached tamarillos.


  • 270 ml can light coconut milk
  • 250 grams butter, melted
  • grated rind one orange
  • 2 eggs
  • 2 cups flour
  • 1 tsp baking powder
  • 1½ cups caster sugar
  • 1 cup desiccated coconut
  • 1 cup thread coconut


  • ½ cup sugar
  • ¼ cup water
  • ¼ cup orange liqueur


  1. In a large bowl or jug, beat together the coconut milk, butter, orange rind and eggs.
  2. In a separate bowl sift in the flour and baking powder and stir in the sugar and desiccated coconut and make a well in the centre.
  3. Pour in the liquid ingredients and stir together gently. Transfer to a well-greased and paper-lined 20cm square baking tine. Sprinkle with the thread coconut.
  4. Bake at 180ºC for 40-45 minutes in the middle to lower middle section of the oven until the cake is cooked in the centre when tested with a skewer. If the coconut begins to brown too much, cover with a piece of paper, such as baking paper. Remove from the oven and stand 5 minutes before drizzling over the syrup. Remove from the tin after 15 minutes and set on a cake rack to cool. Keep in an airtight container.


  1. Stir the sugar, water and liqueur together and then warm in the microwave or in a saucepan over a low heat until the sugar has dissolved, stirring occasionally.

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