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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.
10

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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 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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