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Posted June 1, 2013 by Sam in Recipes
 
 

Coconut & Lemon Cake


Coconut and Lemon Cake1Found myself with a lemon that needed using, well that’s all  the excuse I needed to make this!

I love lemon & I love coconut, so this was a sweet delight. I actually found it tasted better the day after it was made, of course I am only eating the cake every day to make sure it’s rigorously tested for you (I know I’m all heart!)

The coconut cream used in the recipe is readily available in supermarkets in the UK now, it comes in a little tin, it’s thicker then coconut milk. I’m sure, maybe with a little hunting you’ll find it where you are too.

Coconut and Lemon Cake2

Coconut & Lemon Cake

Ingredients

175g soft butter or spread

225g caster sugar

50g coconut cream

175g self raising flour, sieved

50g ground almonds

Grated zest of 1 lemon

50g desiccated coconut

4 eggs, lightly beaten

1 1/2 tsp baking powder

1 tbsp lemon juice

Filling

100g soft butter

4 tbsp coconut cream

350g icing sugar

4 heaped tbsp lemon curd

You could use whipped double cream & lemon curd for a less sweet option instead.

Icing drizzle

100g icing sugar sieved

Approx 2 tbsp lemon juice

Preheat oven to 180°C (fan 160°) GM4

Grease & line the base of two 8″ sandwich tins.

coconut & lemon

The cake bit

In the bowl to your mixer add the butter/spread & sugar and beat until light & fluffy. Add the rest of the cake ingredients and beat until well combined (it won’t be completely smooth because of the almonds & coconut)

Divide equally between the prepared tins and bake for about 25 minutes until firm to the touch and a skewer comes out clean. Leave to cool in the tin for 5-10 minutes and then transfer to a cooling rack (tipping out one or both on a tea towel in your hand first then flipping over to make sure the top stays nice) Allow to cool completely.

Filling bit

To make the buttercream, beat the very soft butter in a mixer for a few minutes then add the coconut cream and beat again until fairly combined. Add about half of the icing sugar and beat again until combined, then add the rest and beat until smooth.

If you’re piping the buttercream on then spread the curd on the bottom layer of cake first, if you’re spreading with a knife then do that first and then drizzle over the curd.

Drizzle on the top bit

Mix the icing sugar with enough lemon juice to make an icing the consistency of double cream and spread over the top, dripping down the sides is totally allowed! Enjoy ♥

Coconut & Lemon cake