Method

• 1.
  Preheat oven to 180°C/160°C fan-forced). Grease a 24cm round cake pan (or use a springform pan) with butter.
• 2.
  Place the butter and caster sugar in a bowl and cream together until light and fluffy. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next to prevent the mixture curdling. Gently fold in the sifted flour, vanilla sugar and most of the desiccated coconut, reserving ¼ cup (20g) to sprinkle on top of the cooked cake.
• 3.
  Gently mix until just combined – the batter will be quite thick. Spoon the batter into the prepared pan and smooth the surface with a spatula.
• 4.
  Bake for 30-35 minutes, until the top is golden and a skewer inserted into the middle of the cake comes out clean.
• 5.
  While the cake is cooking, make the lemon syrup. Place the sugar, lemon juice and 3 cups (750ml) water in a large saucepan and bring to the boil over medium heat. Gently boil for 15 minutes, then set aside to cool slightly.
• 6.
  Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack and place a plate underneath. Gradually pour the warm syrup over the cake, allowing it to completely soak in, then decorate with the remaining desiccated coconut.
• 7.
  Transfer the cake to the plate, then slice and serve. It is lovely served warm but will also stay nice and moist, thanks to the syrup, for up to 1 week in an airtight container.