01
Sep
Sep
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.
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
Instructions
- 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.
