Lemon Coconut Cake
"Moist,Tangy, Delicious... Whipped up in the Kitchen Whizz in 5 or 6 minutes"
Prep Time: 5 minutes Cooking Time: 50-60 minutes Degree of Difficulty: Very Easy No Servings: 16
Lemon Coconut Cake is delicious, moist and tangy and a great crowd pleaser. Being made in a Kitchen Whizz or cake mixer means it is very quick to whip up.
I have cut back the sugar quantity which didn’t affect the cake at all. I also halved the original recipe as it makes a huge cake. So you could very easily double the recipe if you have a large number of people to cater for.
I made this cake for a family lunch and was in such a hurry doing several things at once, I forgot to take photos until it was cooked. But as all the ingredients go in the Kitchen Whizz there wasn’t too much to photograph.
I have cut back the sugar quantity which didn’t affect the cake at all. I also halved the original recipe as it makes a huge cake. So you could very easily double the recipe if you have a large number of people to cater for.
I made this cake for a family lunch and was in such a hurry doing several things at once, I forgot to take photos until it was cooked. But as all the ingredients go in the Kitchen Whizz there wasn’t too much to photograph.
Ingredients
1 cup sugar
2 eggs zest and juice of 2 lemons 1 cup neutral oil such as canola or rice bran Between ¾ - 1 cup plain, unsweetened yoghurt ¼ cup dessicated coconut 2 cups self raising flour pinch of salt Coconut Icing Ingredients
35 grams butter softened but not melted 125 grams of cream cheese ¼ cup dessicated coconut 2 cups icing sugar Method
1) Preheat oven to 160oC
2) Prepare a 23 cm round cake pan with baking paper or grease and line 3) Place sugar, eggs, lemon zest finely grated, lemon juice, oil and yoghurt in the bowl of a kitchen whiz, food processor or cake mixer and process until just combined. 4) Add cocnut, flour, and salt and pulse or mix until just combined. Be careful not to overmix. 5) Pour the mixture into the prepared cake pan 6) Put cake in middle of the oven and bake for 50 minutes to 1 hour – done when the cake is springy to the tough and the skewer comes out clean. 7) Cool in the cake pan before turning out 8) Make Coconut Icing by placing the Coconut, Icing sugar, butter, and cream cheese in the food processor and mixing until smooth. Or beat by hand with a small mixer.
9) If too runny, chill until it thickens. 10) Ice cake all over both the top and sides. I like to rough my icing up for a textured look. |
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Cooking for a Crowd?
A very quick cake to make using your kitchen whizz or cake mixer, you can double the mixture for a large cake suitable for a crowd. You would need to bake it in a 28-30 cm springform cake pan for 11/2 hours.
This is a delicious moist cake that keeps well in an airtight container. The icing makes it quite sweet, but the cake is also very nice un-iced served with plain Greek Yoghurt, or whipped cream.
This is a delicious moist cake that keeps well in an airtight container. The icing makes it quite sweet, but the cake is also very nice un-iced served with plain Greek Yoghurt, or whipped cream.