Coconut Cake

• • 2 cups (300g) Self-Raising Flour (Farina)
• • 3 teaspoons (24g) baking powder
• • 2 sachets (10g) vanilla
• • 2/3 cup (170ml) milk
• • 1 ½ cups (75g) desiccated coconut, plus extra for sprinkling
• • 1 tablespoon (5g) lemon zest
• • 3/4 cup (180g) sugar
• • 2/3 cup (170g) sunflower oil
• • 5 eggs
• • 2 tablespoons (20ml) brandy (cognac)

For the syrup:

• • 1 ½ cups (375g) water
• • 1 ½ cups (345g) sugar
• • 1 lemon peel

First, prepare the syrup:

1. 1. In a small saucepan, combine all ingredients and bring to a boil. Lower the heat and simmer for 5-6 minutes. Set aside to cool down.
2. 2. Preheat the oven to 170°C (340°F).
3. 3. Grease and flour a round cake pan with a hole in the center.

For the cake:

1. 1. In a bowl, sift the flour, baking powder, and vanilla, and mix. Put the milk in a bowl and add the desiccated coconut. Set aside to allow the coconut to absorb the milk. Mix the lemon zest with the sugar. Press to release the zest's essential oils into the sugar.
2. 2. In the mixer bowl, combine the sunflower oil with the sugar and beat until fluffy. Add the eggs one by one, waiting for each to incorporate into the mixture before adding the next. Add the brandy and the soaked milk with coconut. Add the flour mixture spoon by spoon and mix.
3. 3. Pour the batter into the cake pan and bake in the preheated oven for 40 minutes. To check if it's done, insert a wooden skewer into the center; if it comes out dry, it's ready. Pour the cold syrup over the hot cake. Let it sit for 10-15 minutes to absorb the syrup, then turn it out onto a plate. If desired, sprinkle with a little desiccated coconut and serve.