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Cake:
Syrup:
Grease a 24cm (10") square or round cake tin generously and coat with some of the desiccated coconut. Preheat the oven to 190°C (375°F).
Sift together the plain flour and baking powder.
Cream the butter and sugar until light and fluffy. With the motor running, add the eggs one at the time and beat well after each addition. Fold through the olive oil, coconut, toasted coconut threads, figs and flour mixture and combine thoroughly.
Pour into the prepared tin and bake at 190°C (375°F) for 10 minutes, then reduce the heat to 150°C (300°F) and bake for a further 65 minutes or until springy when pressed gently on the surface.
Meanwhile, slice off the thin yellow exterior of the lemons and slice into strips. Boil the sugar, lemon strips and juice for 3 minutes and strain, reserving the strips for garnish.
When the cake has been removed from the oven, pour the syrup over the cake and allow the cake to cool.
Gently run a knife between the cake and the tin and remove the cake. Garnish with the caramelized strips of lemon rind.
Posted by Ruth Saddick
Nutritional Info Per Serving: N/A
3 cups dessicated coconut
2 cups plain flour
4 tsp. baking powder
200g (1 cup) butter
2 cups castor/superfine sugar
7 large eggs
50ml (3-1/2 tbsp.) light olive oil
1 cup coconut threads, toasted
80 gm (about 3 oz.) dried figs, chopped
1-1/2 cups sugar
Juice and rind of 3 lemons