Name: Lemon and Coconut Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 1/2 Cups Self Raising Flour; 1 Cup Castor Sugar; 1/2 Cup Coconut; 1 Lemon, rind grated; 2 Eggs; 1 Cup Milk; 125 gm Butter, melted

I love a lemon cake and this one has a beautiful freshness and can be served plain at afternoon tea or as a dessert served with double cream and berries.

Lemon and Coconut Cake

A beautifully fresh lemon cake.

Print Recipe

Prep Time 10

Cook Time 45

Total Time 55

Course: Afternoon Tea, Baking, Dessert

Ingredients Method

Ingredients

1 1/2 Cups Self Raising Flour
1 Cup Castor Sugar
1/2 Cup Coconut
1 Lemon, rind grated
2 Eggs
1 Cup Milk
125 gm Butter, melted

Method

Preheat oven 170 C
Line base of 22cm round cake tin with baking paper.
In a large bowl add sifted flour, sugar, coconut and lemon rind.
Combine cooled melted butter, milk and eggs with a whisk or fork.
Add wet mixture to dry ingredients and stir until well combined.
Pour cake batter into lined cake tin and bake for 45-50 minutes or until cooked.
Remove from oven when cooked and cool 10 minutes in the tin before turning out onto a cooling rack to cool completely.
I don't ice this cake, I just dust it with icing sugar but you could ice with a thin lemon icing sprinkled with coconut.

Baking, Desserts

Lemon and Coconut Cake