LEMON CAKE WITH COCONUT RECIPES

LEMON CAKE RECIPES - BBC GOOD FOOD

Lemon cake recipes - BBC Good Food image

Zingy citrus bakes, from classic lemon drizzle to lovely loafs and sandwich sponges.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

LEMON COCONUT CAKE RECIPE - GOOD FOOD

Lemon coconut cake Recipe - Good Food image

A recipe from the Good Food collection.

Provided by goodfood.com.au

Categories Dessert

Total Time 45 minutes

Yield MAKES 1

Number Of Ingredients 11

Ingredients

1½ cups (185 g/6 oz) self-raising flour
1/2 cup (45 g/1½ oz) desiccated coconut
1 tablespoon grated lemon rind
1 cup (250 g/8 oz) caster sugar
125 g (4 oz) unsalted butter, melted
2 eggs
1 cup (250 ml/8 fl oz) milk
1½ cups (185 g/6 oz) icing sugar, sifted
1 cup (90 g/3 oz) desiccated coconut
1/2 teaspoon grated lemon rind
1/4 cup (60 ml/2 fl oz) lemon juice

Steps:

1. Preheat the oven to moderate 180°C (350°F/Gas 4). Lightly grease a deep 20 cm (8 inch) round cake tin and line with baking paper.

2. Sift the flour into a large bowl and add the coconut, lemon rind, sugar, butter, eggs and milk. Mix well with a wooden spoon until smooth. Pour into the tin and smooth the surface. Bake for 40 minutes, or until a skewer comes out clean when inserted in the centre of the cake.

3. Leave the cake in the tin for 5 minutes before turning onto a wire rack to cool completely.

4. For the coconut icing, combine the icing sugar and coconut in a bowl, then add the lemon rind and enough lemon juice to make a stiff but spreadable icing. Spread the icing over the cold cake.

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LEMON COCONUT CAKE RECIPE - GOOD FOOD

A recipe from the Good Food collection.
From goodfood.com.au
Total Time 45 minutes
Category Dessert

1. Preheat the oven to moderate 180°C (350°F/Gas 4). Lightly grease a deep 20 cm (8 inch) round cake tin and line with baking paper.

2. Sift the flour into a large bowl and add the coconut, lemon rind, sugar, butter, eggs and milk. Mix well with a wooden spoon until smooth. Pour into the tin and smooth the surface. Bake for 40 minutes, or until a skewer comes out clean when inserted in the centre of the cake.

3. Leave the cake in the tin for 5 minutes before turning onto a wire rack to cool completely.

4. For the coconut icing, combine the icing sugar and coconut in a bowl, then add the lemon rind and enough lemon juice to make a stiff but spreadable icing. Spread the icing over the cold cake.

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LEMON-BLUEBERRY POUND CAKE RECIPE: HOW TO MAKE IT

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