I’m sure I have said this time and time again but I’ll say it once more. I love lemon. And coconut. And lemon and coconut together. Citrus desserts are my absolute favourite so today I decided to tweak a typical lemon cake and turn into a wonderfully moist coconut-y concoction.
To be honest, I feel a little ill from eating just this frosting alone but I’ve managed to scribble down a recipe, I promise it will have you eating icing from the bowl too.
- Melted butter, to grease
- 200g butter, chopped, at room temperature
- 215g (1 cup) caster sugar
- 1 tbs finely grated lemon rind
- 2 eggs
- 300g (2 cups) self-raising flour
- 125ml (1/2 cup) fresh lemon juice
- 60ml (1/4 cup) milk
Coconut Rough Frosting
- 150g (1 cup) icing sugar mixture, sifted
- 1 1/2 tbs milk
- 1/2 tsp vanilla extract
- 30g (1/2 cup) flaked coconut
- 3 tbs butter
Preheat oven to 170°C. Grease an 11 x 21cm (base measurement) mini loaf pan with melted butter. Line the base with non-stick baking paper.
Use an electric beater to beat the butter, sugar and lemon rind until pale and creamy. Add the eggs, one at a time, beating well after each addition.
Fold in the flour, lemon juice and milk, in alternating batches, until just combined. Spoon mixture into the prepared pans and smooth the surface.
Bake cakes in oven for 20 mins or until a skewer inserted in the centre comes out clean. Set aside in pan for 5 minutes before turning onto a wire rack to cool completely.
Meanwhile, prepare frosting by combining softened butter with icing sugar, vanilla and a dash of milk. Combine until smooth and stir in the coconut flakes until a thick-ish paste forms.
Once cakes are cool, spread with frosting (lots of it!) and enjoy!
Stay hungry and happy baking,