Breakfast marmalade & coconut cake
A sweet dessert using Barker's of New Zealand's Marmalade
Prep Time 15 minutes mins
Cook Time 40 minutes mins
- 1 1/2 cups Whole wheat flour
- 3 tsp Baking powder
- 1/2 cup Shredded coconut
- 1 cup Sugar
- 2 tbsp Barker's Breakfast Marmalade
- 1 tbsp Lemon zest
- 1 cups Milk
- 125 mg Butter melted
- 2 Egg
- 2 tbsp Icing sugar
- 2 tbsp Lemon juice
- 1/4 cup Water
Preheat oven to 180°C (160°C fan forced, 350°F, gas mark 4).
CAKE MIX: grease a 20cm round cake tin. Mix all ingredients in a bowl until well combined. Pour batter into the tin. Bake for 40 minutes. When cooled, remove the rim and transfer cake to a cooling rack
SYRUP: combine all ingredients in a small saucepan. Bring to a boil then simmer for about 5 minutes, stirring, until the mixture is reduced and syrupy. Allow to cool to room temperature before serving.
To serve, drizzle syrup over individual cake slices when serving
Keyword breakfast cake, cake, coconut, marmalde