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Lemon Coconut Cake


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Ingredients

10 portion(s)

Lemon Coconut Cake

  • 200 g Butter
  • 200 g lemon juice, About 2
  • 2 eggs
  • 150 g caster sugar, See Tips
  • 65 g dessicated coconut
  • 300 g self-raising flour
  • 50 g Milk
  • 2 lemon rind

Icing

  • 150 g white sugar
  • 1.5 tablespoons Boiling water
  • 1 level teaspoons vanilla extract
  • dessicated coconut, to decorate
  • 6
  • 7
    Preparation
  • 8
  • 9
5

Recipe's preparation

    Lemon Coconut Cake
  1. Preheat oven to 170°C. Grease a 21cm (base measurement) cake tin with melted butter.
    Line the base with non-stick baking paper.
  2. Add the butter, sugar and half of the lemon rind.


    Mix 3 minutes - Speed 4 until pale and creamy.


    Add the eggs, one at a time,
    2 minutes - Speed 4 until incorporated
  3. Scrape down the bowl.

    Add desiccated coconut, flour, lemon juice and milk.

    2 minutes - Speed 3
  4. Pour mixture into the prepared pan and smooth the surface.
  5. Bake cake in oven for 1 hour 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.

    Wash and dry bowl.
  6. ICING
  7. Place reserved lemon rind in the bowl.
    Speed 10 - 10 seconds. Set aside.

    Place sugar in the bowl - mill 10 seconds - speed 10, add boiling water and vanilla.

    30 seconds - speed 3 until combined

    Drizzle over the cooled cake and sprinkle with coconut and reserved lemon rind.

    Serve.
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11

Tip

make castor sugar before begining cake mix.
2 secods - Speed 9

Set aside


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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