Coconut and Lemon Tea Cake
So I’m a massive fan of this cake. Tiana gave me the idea to make something with coconut and lemon because she is currently a little bit obsessed with the flavour combination. Which is great for me because I get to bake delicious goods that I’ve never made before, and even though she’s gallivanting overseas at the moment, I’m sure she would love it too. Sorry Tiana, but this was delicious! If you ice the cake when it is still a little bit warm and eat it straight away, you’ll be in total heaven. This cake is a little bit smaller than usual, about half the size, just double it if you like, and bake for about 40 minutes.
What you’ll need
1 1/4 cups plain flour, sifted
1 tsp baking powder
100g unsalted butter, softened
1/2 cup milk
1/2 cup caster sugar
1 tsp vanilla bean paste, or extract
1/2 cup desiccated coconut
1 tbs lemon rind
2 tbs lemon juice
For the Icing
1/2 cup shredded coconut
1 cup icing sugar
2 tbs water
1 tbs lemon juice
1 tsp lemon rind
What to do
Preheat oven to 170C or 160C fan forced. Grease a 20 cm cake tin.
Mix half of the sifted flour, baking powder and milk with a wooden spoon until combined
Repeat with the remaining flour, milk etc. but add the lemon rind, lemon juice, desiccated coconut and milk until combined.
Spoon into cake tin and flatten with spoon.
Bake for 25-30 minutes or until a skewer comes out clean. Let cool for 10 minutes then invert onto wire rack to cool slightly.
For the icing, combine the icing sugar, lemon juice, lemon rind and water in a bowl.
Serve warm with double cream and a cup of tea. Delicious.
Hope you enjoy,