1. Preheat oven to 180°C. 2. Brush a deep 23cm springform pan with melted butter. Line base and sides with paper, grease the paper. 3. Using electric beaters beat the butter and sugar in a small mixing bowl for ten minutes. 4. Add the eggs gradually, beating thoroughly after each addition. 5. Add the vanilla and semolina, beat for 5 minutes. 6. Add the coconut, stir. 7. Using a metal spoon fold in the sifted flour. Stir until the mixture is just combined and smooth. 8. Spoon the mixture into the prepared tin and smooth the surface. 9. Bake for 1 hour or until a skewer comes out clean. 10. Pour cold syrup over the hot cake while still in the pan. When the cake is cool decorate with the lemon slices. 11. Serve with cream. 12. Syrup: 13. Combine sugar and water in a small saucepan. Stir constantly over low heat until the mixture boils and sugar has dissolved. 14. Add the lemon slices, bring to boil, reduce heat and simmer gently, uncovered and without stirring for 15 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
