Lemon coconut cake

Lemon coconut cake

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Yes, weve used the whole lemon – the rind, juice and flesh – to make this zesty cake. Its topped with mascarpone and drizzled in golden syrup, making it just perfect to wash down with a freshly brewed cuppa.

The ingredient of Lemon coconut cake

  1. 240g (about 2-3) lemons
  2. 60ml (1/4 cup) milk
  3. 3 eggs
  4. 100g salted butter, melted
  5. 1 teaspoon vanilla extract
  6. 225g (1 1/2 cups) self-raising flour
  7. 155g (3/4 cup) caster sugar
  8. 65g (3/4 cup) desiccated coconut
  9. 250g tub mascarpone
  10. 60ml (1/4 cup) honey or golden syrup
  11. 30g (1/2 cup) toasted coconut flakes

The instruction how to make Lemon coconut cake

  1. Place the lemons in a small saucepan and cover with cold water. Bring to the boil over medium-high heat then cover and cook for 40 minutes or until softened. Use a slotted spoon to remove lemons and set aside to cool slightly. Cut in half and discard any seeds.
  2. Preheat oven to 180C/160C fan forced. Grease the base and side of a 20cm round cake pan. Line base and side with baking paper.
  3. Place the lemon halves and milk in a food processor and process until smooth. Add the eggs, butter, vanilla, flour, sugar and coconut. Pulse until the cake mixture is smooth.
  4. Spoon the cake mixture into the prepared pan and bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 15 minutes to cool slightly before turning onto a wire rack to cool completely.
  5. Use a wooden spoon or spatula to beat the mascarpone in a bowl until a spreadable consistency. Spread over the top of the cake. Drizzle over the honey or golden syrup and sprinkle with the coconut flakes to serve.

Nutritions of Lemon coconut cake

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calories: https://schema.org
calories: NutritionInformation

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