Coconut Cake with Syrup

• 2 cups (300g) self-rising flour
• 2 teaspoons (16g) baking powder
• 1 sachet (10g) vanilla powder
• 1 cup (250ml) milk
• 1 cup (75g) shredded coconut and extra for sprinkling
• 1 teaspoon lemon zest
• 1/5 cup (50ml) lemon juice
• 2/3 cup (170g) sugar
• 4 eggs
• 2/3 cup (170g) sunflower oil
• 2 tablespoons (20ml) brandy

For the syrup

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

For the topping

• Shredded coconut

First, let's prepare the syrup:

1. In a small saucepan, combine all the ingredients and bring to a boil.
2. Reduce the heat and simmer for 5-6 minutes. Set it aside to cool completely.
3. Preheat the oven to 180°C. Grease and flour a round bundt pan (or a round pan with a hole in the middle).

For the cake:

4. In a bowl, sift together the flour, baking powder, and vanilla, then mix well. In another bowl, combine the milk and shredded coconut. Set it aside to allow the coconut to absorb the milk.
5. Combine the lemon zest with the sugar. Press them together with your fingers to release the essential oils from the zest into the sugar. In the bowl of a stand mixer, add the eggs and the sugar. Beat until light and fluffy. Add the sunflower oil, brandy, and the milk-coconut mixture.
6. Gradually add the flour mixture, spoon by spoon, and gently fold it in. Pour the cake batter into the prepared pan and bake in the preheated oven for 50 minutes.
7. To check if it's baked, insert a wooden skewer into the center; if it comes out clean, it's ready. Remove it from the oven and poke holes all over with a wooden skewer to allow the syrup to penetrate better.
8. Pour the cold syrup over the hot cake. Set it aside to cool and absorb the syrup. When serving, sprinkle with a little shredded coconut.