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Lemon And Rum Syrup Cake

Lemon And Rum Syrup Cake


  • 150 grams butter
  • 1¼ cups caster sugar
  • 2-3 lemons grated lemon rind
  • 3 eggs
  • 2½ cups self-raising flour
  • ¼ cup cornflour
  • ¼ cup milk
  • 1 cup desiccated coconut
  • ¼ cup thread coconut for the top (or use desiccated)


  • ¾ cup sugar
  • ¼ cup each lemon juice, rum and water


  1. Beat the butter, sugar and lemon rind to a cream. Add the eggs, beating well after each addition.
  2. Sift the flour and cornflour. Fold in the flours and coconut alternately with the milk.
  3. Spread into a well-greased and base-lined 19cm x 23cm cake tin and sprinkle the top with the coconut threads.
  4. Bake at 180°C for 35 minutes until the cake is cooked when tested. (Insert a fine skewer: it should come out clean). Stand 5 minutes before pouring over the syrup. Leave in the cake tin until cold. Serve in wedges.


  1. Put all the ingredients into a saucepan and heat stirring until the sugar has dissolved.

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