Coconut & Lemon Cake
Coconut & Lemon Cake
- 300g plain flour (2 cups plus 2 1/2 TBS)
- 1 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 285g caster sugar (1 1/2 cups)
- 240g butter, melted (1 cup)
- 240ml coconut milk (1 cup)
- 2 large free range eggs
- the juice of one lemon
- 1 TBS coconut oil
- 1 tsp vanilla extract
- 120g butter softened (1/2 cup)
- 1 tsp coconut oil
- the finely grated zest and juice of one lemon
- 250g icing sugar, sifted (scant 2 cups)
- 100g raw coconut flakes to decorate (1 cup)
- Lemon Curd to fill (Optional)
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter 2 8-inch round layer cake tins and line the bottoms with baking paper.
- Sift together the flour, baking powder, and soda. Stir in the sugar. Whisk together the melted butter, coconut milk, eggs, lemon juice, coconut oil and vanilla. Add all at once to the dry ingredients. Using an electric whisk beat together until smooth and well combined, stopping to scrape the sides occasionally. Divide between the two cake tins, levelling each off. Bake in the preheated oven for 25 minutes, until risen and golden brown. A toothpick inserted in the centre should come out clean.
- Let cool in the tins for 10 to 15 minutes before tipping out onto a wire rack to cool completely.
- To make the icing, place all of the ingredients into a bowl and beat well with an electric mixer until smooth, light and fluffy. Place one cake layer, top side down, onto a cake plate. Cover with a portion of the icing and lemon curd if using. Top with the other cake layer, top side up. Cover the remainder of the cake with the icing and then sprinkle the coconut over all to decorate. Cut into wedges to serve.
- Store any leftovers in the refrigerator.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2019/06/coconut-lemon-cake.html
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