Friday, July 27, 2007

Coconut and Lemon Cake

This is very easy and yummy lemon cake, especially beginners like me... however you can use loaf tin as well.
Coconut and Lemon Cake

  • 1 cup (185 gr) self rising flour

  • 1/2 cup desiccated coconut

  • 1 table spoon lemon Rind

  • 1 cup (250 gr) caster sugar

  • 125 gr unsalted butter, melted

  • 2 eggs

  • 1 cup (250 ml) milk

Coconut icing:

  • 1 1/2 cups (185gr) icing sugar, sifted

  • 1 cup (90gr) desiccated coconut

  • 1/2 teaspoon lemon rind

  • 1/4 cup (60 ml) lemon juice


  1. Preheat the oven to 180 degrees. lightly grease a deep 20 cm (8 inch) round cake tin.

  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.

  3. Pour into the tin and smooth the surface.

  4. Bake for 40 minutes, or until a skewer comes out clean when inserted in the centre of the cake.

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

  6. 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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