Dedicated to Ms A

Let me tell you about one very special little cake!

It's moist, it's light, and it's oh so's a Coconut and Mint Syrup Cake, of course!

Perfect for packaging up and taking along to a picnic, which is exactly what I did a few weekends ago when I headed down to the Yarra Valley with some friends.



125g butter | 2 tsp grated lemon rind | 1 cup caster sugar | 3 eggs | 2 cups desiccated coconut | 1 cup self-raising flour | 1/3 cup sour cream

Mint Syrup | 1 cup sugar | 2 tbsp lemon juice | ¾ cup water | ½ cup mint leaves


  1. Preheat oven to 160 degrees.
  2. In an electric mixer, beat together the butter, lemon rind and sugar until light and creamy. Add eggs one at a time, beating well in between, then fold in the coconut, flour and the sour cream.
  3. Pour batter into a lined tin and bake for approximately 45 mins (I found I had to bake mine a good 10 minutes longer).
  4. For the Mint Syrup - Place all ingredients in a pot over a low heat and stir until the sugar has dissolved. Simmer for 3 minutes and then strain.
  5. Pour the hot syrup over the hot cake and keep in tin until cool and ready to serve.


So very very simple to put together and even easier to eat. No icing or cream required.

All that is needed is the perfect setting and some friends to enjoy it with.

For you Ms A - you've been nagging and bribing me for the recipe since our picnic, so now it's time to put you out of your misery and I looking forward to tasting - hint hint!