This is a lovely quick cake to make. Golden Syrup and Coconut are a great match in flavours.
I have added the icing recipe that I would normally use for this cake although I appreciate that you can’t see any on the cake in the picture. One of my family members seemed to have cut it up and started eating it before I could get it on and take a photo. You’ll just have to imagine what it would look like….
Golden Syrup and Coconut cake in the Thermomix.
- 160 g Golden Syrup
- 130 g Butter
- 320 g Self Raising Flour
- 100 g Castor Sugar
- 30 g cup Coconut
- 110 g (2) eggs, lightly beaten
- 220 g Milk
- 60 grams Butter
- 1 teaspoon Honey
- 1 teaspoon Vanilla Extract
- 1½ cups Icing Sugar
- 1 tablespoon Hot Water
- Preheat the oven to 180c fan
- Combine flour, sugar and coconut in the TM bowl and sift on speed 5 for 10 seconds then set aside.
- Add Butter and Golden Syrup to the TM bowl and heat to 70c/4 mins/speed 2
- Weigh the eggs and milk into a jug.
- Put the butterfly in place, and on speed 3, slowly add the flour mixture alternately with the egg and milk mix.
- Pour the mix into a prepared 20 x 20 cm cake tin.
- Bake for around 30 mins or when the cake is a golden brown colour. (The time will depend on your oven and the hight of your cake tin.)
- While the cake is cooling make the icing sugar
- Add the butter and honey to the TM bowl. Beat on speed 3.5 for 15 seconds add the icing sugar and the vanilla extract and beat a further 15 seconds.
- Check the consistency of the icing and if needed add the hot water a bit at a time through the hole in the lid while the blades are running.
- Add to the cake when it’s completely cooled.