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Lemon coconut cake



12 piece(s)

Lemon coconut cake

  • 1 lemon, zest only (juice used in filling below)
  • 200 g sugar
  • 3 eggs
  • 1/2 level tsp salt
  • 300 g Flour, Self Raising
  • 170 g coconut milk

Lemon coconut filling

  • 100 g coconut milk
  • 50 g sugar
  • 40 g lemon juice, (if lemon juiced from cake is not 40g, top up with water)
  • 1 pinches salt
  • 10 g cornflour

Coconut syrup

  • 130 g coconut milk, (or whatever is left from your can/pkt of coconut milk from above)
  • 90 g sugar
  • 1/2 tsp vanilla
  • 1 pinches salt

Recipe's preparation

  1. Preheat oven to 160 degrees C. Grease & line a round ~25cm cake tin.
  2. Peel lemon zest into TM bowl and mill 20 seconds speed 9. Add in sugar for the cake and mill 20 seconds speed 9. Scrape down sides of bowl.
  3. Measure butter into TM bowl and mix 20 seconds speed 5. Scrape down sides of bowl.
  4. Fit butterfly into bowl. Cream butter-sugar mixture for 4 minutes speed 4. Scrape down sides of bowl
  5. Set timer to 1 minute and start blades turning on speed 4. Drop eggs one at a time through hole in lid. Add salt at the end of the eggs to mix in the last 10-20 seconds. Scrape down sides of bowl and remove butterfly
  6. Measure 150g SR flour into the bowl and mix 5 seconds speed 5. Scrape down sides of bowl and pour coconut milk into bowl. Mix 10 seconds speed 5. Add in remaining 150g flour and mix a final 10 seconds speed 5.
  7. Pour mixture into prepared tin and bake 40-50 minutes at 160 degrees C until cooked through. Set aside to cool completely in the tin
  8. Rinse out TM bowl. Does not need to be completely dry for next step
  9. Lemon coconut filling
  10. Meanwhile, while cake is baking, measure all filling ingredients into TM bowl.
  11. Cook 7 minutes 90 degrees speed 4
  12. Scrape filling into a bowl, cover surface with plastic wrap and place in refrigerator until cake is cooled.
  13. Rinse bowl and once cake cooked, proceed with syrup below
  14. Coconut syrup
  15. Place all syrup ingredients into TM bowl. Cook 100 degrees for 5 minutes speed 4.
  16. Assembly
  17. Split cooled cake into three layers. Drizzle each layer with syrup and sandwich with coconut filling
  18. As an added option if serving for a special occasion can decorate with whipped cream and coconut shavings.

Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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