Coconut cake with syrup

Coconut and syrup cake is a quick and delicious dessert, perfect for ending a meal or enjoying alongside a cup of coffee. With a moist texture and the unmistakable aroma of coconut, this simple recipe is sure to become a family and friends' favorite. Here’s how to prepare it step by step.

Ingredients:
For the cake:
- 1 cup (about 227 g) butter, at room temperature
- 1/2 cup (about 100 g) sugar
- 5 eggs
- 1 1/2 cups (about 120 g) coconut flakes
- 2 cups (about 250 g) flour
- 1 tablespoon baking powder
- 1/2 cup (about 120 ml) milk
- 2 tablespoons ouzo (or an alternative like brandy, whisky, or rum)
- 1 packet vanilla sugar
- Butter and flour for greasing and lining the pan

For the syrup:
- 2 cups (about 400 g) sugar
- 2 cups (about 480 ml) water
- 1 tablespoon lemon juice

Preparation time:
- Preparation: 20 minutes
- Baking: 40-45 minutes
- Total: 1 hour
- Servings: 12

Instructions:

1. Prepare the pan: Start by preheating the oven to 180°C. Grease a baking pan with butter and dust it with flour to prevent the cake from sticking. This step is essential for a perfect cake.

2. Beat the butter: In a large bowl, use an electric mixer to beat the butter until creamy and pale. This process helps incorporate air, making the cake fluffier.

3. Add the sugar: While continuing to mix, add the sugar. Keep beating until the sugar is completely dissolved and the mixture is smooth.

4. Incorporate the eggs: Add the eggs one at a time, mixing well after each addition. The eggs contribute to the structure and moisture of the cake.

5. Add the dry ingredients: In another bowl, combine the flour, baking powder, and coconut flakes. Gradually fold this mixture into the butter mixture, alternating with the milk. Ensure the mixture remains smooth.

6. Flavor it: Add ouzo or your chosen type of alcohol, along with the vanilla sugar. These ingredients will add a distinctive and rich flavor.

7. Bake the cake: Pour the mixture into the prepared pan and level the surface. Bake the cake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

8. Prepare the syrup: While the cake is baking, you can prepare the syrup. In a saucepan, combine the sugar, water, and lemon juice. Bring to a boil and let it simmer for 10-15 minutes until it thickens slightly. This syrup will add delicious moisture to the cake.

9. Assemble: Once the cake is baked, let it cool for a few minutes, then pour the warm syrup over it. This will soak into the cake, bringing a sweet and tangy flavor.

Serving suggestions: You can serve the cake with a dollop of whipped cream or vanilla ice cream, which will perfectly contrast with the sweetness of the cake. Additionally, for a touch of elegance, you can sprinkle toasted coconut flakes on top.

Variations: You can substitute coconut with ground almonds for a different flavor, or add chopped dark chocolate for an extra kick of flavor.

I hope you enjoy this coconut and syrup cake as much as we do! A simple dessert, yet with a remarkable impact, perfect for any occasion.

 Ingredients: 1 1/2 cups of coconut (flakes) 2 cups of flour 1 cup of butter 1/2 cup of sugar 1/2 cup of milk 5 eggs 1 tablespoon of baking powder 2 tablespoons of ouzo (brandy, whisky, rum, etc.) 1 packet of vanilla sugar a little butter for greasing the pan a little flour for dusting the pan Syrup: 2 cups of sugar 2 cups of water 1 tablespoon of lemon juice