Lemon Coconut Cake
By Chelsea SugarPage views: 107512
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13 reviews
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Difficulty Easy
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Prep time 15 mins
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Cooking time 40 mins
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Serves
10
1/2 cup desiccated coconut
1/2 cup lemon juice
1/2 cup milk
115g butter
1 1/4 cups Chelsea White Sugar
3 beaten eggs
2 tsp finely grated lemon rind
2 1/4 cups flour
3 tsp baking powder
Lemon Icing
125g butter, softened
1 1/2 cups Chelsea Icing Sugar
2 tsp finely grated lemon rind
1 Tbsp lemon juice
1/2 cup toasted coconut
Grease and line a 23cm round tin. Preheat oven to 180°C bake.
Combine coconut, lemon juice and milk in a bowl.
Cream butter, Chelsea White Sugar and lemon rind until light and fluffy. Add beaten eggs gradually. Fold in sifted dry ingredients, alternately with the coconut milk mixture.
Pour into prepared tin and bake for 40 - 50 minutes. Leave to cool.
Lemon Icing
Beat together butter, Chelsea Icing Sugar, lemon rind and lemon juice until you have a pale, fluffy icing. Spread icing over the cake and top with toasted coconut.
So beautiful great recipe.i used extra milk an butter. Lemon.i give a 10. With lemon cheese icing.All my friend & family loved. Bellissimo
What is the filling in the middle of the cake? There is nothing in the instructions about how to make the filling like shown in the picture?
Yummy cake and icing, surprisingly beautiful texture (somewhere between moist and melt in your mouth).
Good tasting cake but there was no recipe for the icing.
CHELSEA: Hi there, sorry about that. We have added an icing recipe now.
What a great recipe! To add a bit more coconut flavour I used 200ml of coconut milk instead of milk and coconut oil instead of butter. It worked out really well. Thank you!
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