Coconut Lemon Cake

I am awfully sorry to inflict yet another lemon recipe on you, you must be bored of them by now if you have visited before, but im not really sorry because Im an addict and I need my citrus fix

Plus this is lemon AND coconut, another of my all time favourite flavours and together they are one of the best combo's out there - summer in a sponge :)

This cake is just ridiculous, you literally chuck everything in a bowl, mix, pour it in the pan and 40 minutes later you have a gorgeous smelling home and a beautiful, deceivingly impressive and drop dead delicious cake. I mean really, what more could you ask for! It is so so moist, divine in both texture and taste, and not to mention oh-so pretty! I have to say, Im quite chuffed about this one, Im like a proud parent coo-ing over it and making sure no pesky flies get their grubby paws anywhere near

I first eyed this lovely up a gooood while back and have been dying to make it ever since. Its on the absolutely wonderful blog What's For Lunch Honey? run by the brilliant Meeta. It's one of the blogs I have followed for the longest and there are SO many amazing recipes on there I implore you to check it out if you haven't already. This cake was her Mum's and, if you haven't guessed by now, I love a tried 'n tested family recipe :)

Without further ado, here is the recipe - just check how simple it is! The only changes I made was to use desiccated coconut rather than shredded, I used about 3/4tsp zest in the icing which was scrummy (you could leave it at the 1/2tsp if you would rather a subtler lemon hint), and I added about 10 drops lemon extract as I didn't have the full Tbsp of zest needed for the cake (I ran out into town whilst it was baking to pick up another lemon for the icing, thats dedication right there! If only I put as much effort into my degree...and not literally 'run' mind, I don't do running, I do eating)

Coconut Lemon Cake

Adapted from What's For Lunch Honey

For the cake

185g all-purpose flour

3 tsp baking powder

45g shredded dried coconut

1 Tbsp lemon zest

250 sugar*

125g butter, melted

2 eggs (large)

250ml milk

For the frosting

185g icing sugar, sieved

90g shredded dried coconut

1/2 tsp lemon zest, coarsely grated (I suggest 3/4 tsp)

60ml lemon juice

Preheat the oven to 180C and grease + line an 8 inch (20cm) cake tin

Sieve the flour and baking powder into a large bowl and add the coconut, zest, sugar, eggs, melted butter and milk

Mix until smooth and creamy, will be runny, and pour into the cake pan

Bake for 40 minutes until a slight crust forms**

Cool for 5 minutes, remove from pan, and then cool completely on a rack

For the frosting: mix together the icing sugar, coconut and zest. Gradually pour in lemon juice until a stiff but spreadable mixture is formed

Spread the frosting over the cake using a metal spatula (or knife if you are like me!) ***

Store in an airtight container

Notes

*I used caster sugar..then ran out at the 110g mark as Im unprepared and a fool, so made up the rest by whizzing granulated sugar in a processor to make it a bit finer - tip of the day, do as monkey say's, not as monkey does - don't be a doofus like me and be prepared for those baking urges at all times!

**I covered the cake with parchment at the 35minute mark to stop it from over-browning and also had to bake it for an extra 19 minutes (59 total, I have a silly oven). It never shrunk from the edges like I was expecting, not sure if this is because I didn't line the sides of the pan just the bottom, I would line it all next time as it did stick a bit

***I used just under 60ml's of lemon juice for the frosting and the mixture was quite thick but easily spreadable once you got the hang of it. I found doing a lightish layer all over first, then going back over again worked best for me, a bit like doing a crumb coat

   Click for a handy printable :)