LEMON AND COCONUT CAKE

I tasted this cake at a friend’s morning tea earlier in the year and I recently got my hands on the recipe. I am not sure where the recipe came from, but it is a delicious cake and I think it is a perfect option for summer!  It is easy to prepare and looks great.

What you need

CAKE

225g butter, softened

1 ¼ cups caster sugar

3 eggs

2 tsp finely grated lemon zest

2 cups self-raising flour, sifted

½ cup desiccated coconut

½ cup milk

2 tsp lemon juice

ICING

250g cream cheese

1 cup icing sugar

1 tsp coconut essence

125g coconut chips or shredded coconut (for dusting)

How to make it

Grease and line a 20cm cake tin.

Pre-heat oven to 175°.

Beat sugar and butter with electric mixer until pale and creamy.

Add the eggs one at a time beating well after each addition and stir in the lemon zest.

Add the flour and desiccated coconut and fold in along with the milk and lemon juice.

Spoon the cake mixture in the prepared cake tin.

Bake for 45 mins or until cooked when tested with a skewer.

 

Leave the cake to cool for 5 mins before turning out onto cooling rack

To make the icing, beat the cream cheese with the icing sugar until creamy and pale.  Then stir in the coconut essence.

To decorate the cake, spread the icing evenly over the cake and sprinkle with the shredded coconut or coconut chips – whatever you have/prefer.

Enjoy!