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Breakfast Marmalade & Coconut Cake

By Barker's

Ingredients

  • 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

Method

  1. Preheat oven to 180°C (160°C fan forced, 350°F, gas mark 4).
  2. 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
  3. 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.
  4. To serve, drizzle syrup over individual cake slices when serving

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