Name: Lemon coconut cake
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8
Ingredients: Icing; 1 cup caster sugar; 1/3 cup water; 2 egg whites; few drops of yellow food colouring; fresh flowers, to serve; 200 gram butter, chopped, at room temperature; 1 cup caster sugar; 1 lemon, finely grated zest; 2 eggs; 2 cup self-raising flour, sifted; 1/2 cup lemon juice; 1/4 cup milk; 3/4 cup desiccated coconut; 1/2 cup lemon butter

Lemon coconut cake

This beautiful celebration cake is surprisingly easy to make. Top with lemon icing and fresh flowers, it is guaranteed to be a winner.

Skip to Recipe

Serves 8

Prep

30M

Cook

50M

Total

1H 20M

Ingredients

Icing

1 cup caster sugar

1/3 cup water

2 egg whites

few drops of yellow food colouring

fresh flowers, to serve

200 gram butter, chopped, at room temperature

1 cup caster sugar

1 lemon, finely grated zest

2 eggs

2 cup self-raising flour, sifted

1/2 cup lemon juice

1/4 cup milk

3/4 cup desiccated coconut

1/2 cup lemon butter

Method

Lemon coconut cake

1.Preheat oven to moderate, 180°C. Lightly grease and Line a 20cm round cake pan.

2.In a medium bowl, beat butter, sugar and zest together until pale. Add eggs, one at a time, beating well after each addition. Fold flour into mixture alternately with combined juice and milk until just combined. Fold in coconut. Spoon mixture into pan and smooth top.

3.Bake for 45-50 minutes, until cooked when tested with a skewer. Cool in pan 5 minutes. Turn onto a wire rack to cool completely.

4.Cut cake in half horizontally. Spread bottom half with lemon butter. Replace top.

Icing

5.In a saucepan, combine sugar and water. Stir over low heat until sugar dissolves.

6.Increase heat. Bring to boil, without stirring, for 4-6 minutes until the temperature reaches 114°C on sugar thermometer or a soft ball forms when a small amount is dropped into iced water (see tip).

7.In a small bowl. beat egg-whites until soft peaks form. Beating constantly, pour in syrup in thin steady stream, until stiff and glossy. Beat in food colouring.

8.Using a spatula, spread icing all over cake. Top with fresh flowers in a heart shape.

Test syrup temperature by dropping a small amount into iced water. If a soft ball forms, which can be flattened between your thumb and finger, the syrup is ready.
Note

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Ingredients

Method

Lemon coconut cake

Icing

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