Lemon, golden syrup and coconut cake with raspberry cream cheese icing

Tamara West

Ingredients

1 Tbsp	Baking powder
2 cups	Plain flour
2 cups	Ground almonds
1 cup	Threaded coconut, you can also use desiccated or shredded
1 pinch	Salt
4	Lemons, zested (Main)
⅔ cup	Lemon juice, freshly squeezed
½ cup	Sugar
1 cup	Golden syrup
5	Eggs
1 ½ cups	Oil, neutral, such as grapeseed or canola
2 tsp	Vanilla extract

Icing

100 g	Cream cheese, softened
½ cup	Frozen raspberries, defrosted
25 g	Butter, softened
1 cup	Icing sugar
¼ cup	Threaded coconut, to garnish

Directions

1. Heat oven to 180C (or 170C fanbake). Grease and line a 21-23cm cake tin with baking paper.
2. Place all cake ingredients into a large food processor and blitz until well combined. If you don't have a food processor, sieve flour and baking powder together and combine with ground almonds, coconut and salt. Beat remaining cake ingredients together in a large bowl until well combined. Add flour mixture to wet mixture and mix together until well combined.
3. Pour cake batter into prepared cake tin and bake until a skewer inserted into the middle comes out clean and cake springs back when lightly touched, about 1 hour. Leave in tin to cool for 10 minutes before turning out onto a wire rack.
4. Ice cake when it has cooled completely and sprinkle over coconut thread.
5. To make the icing, beat cream cheese and butter together until smooth (you can do this with an electric beater or by hand with a wooden spoon). Beat in raspberries until smooth, then gradually beat in icing sugar. Add more icing sugar if you want a thicker icing.