Homemade Lemon and Coconut CakeA good cake for morning tea!
Home Made Lemon and Coconut Cake
The most perfect tea cake – as it is light, fruity and delicious. I particularly love this cake as it freezes really well, so make a double or triple batch and put some cakes away for the future. That way if you have visitors, or just want a lovely fresh piece of cake, just pop it on the bench for 10 minutes and it will be perfect.
We have included the recipe for lemon icing, but you can just serve the slices with some butter!
serves
8time needed
prep cookingredients
7difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 95g serve |
Qty per 100g |
|
| Energy | 28443kJ | 30044kJ |
| Protein | 5.1g | 5.4g |
| Fat,total | 725g | 765g |
| -saturated | 458g | 483g |
| Carbohydrate | 26g | 27g |
| -sugars | 7.5g | 7.9g |
| Dietary Fibre | 1.46g | 1.55g |
| Sodium | 6122mg | 6466mg |
Ingredients
- 1/2 cup Desiccated Coconut
- 1 1/2 cups Self Raising Flour
- 1 cup Caster Sugar
- 125 grams Melted Butter
- 2 Eggs
- 1 cup Milk
- 2 tbsp Lemon Zest
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Method
-
Preheat the oven to 180 degrees.
-
Line a loaf tin or 18cm round tin with canola spray or baking paper and set aside.
-
Pour all the ingredients into a large bowl, and using a wooden spoon, mix until combined and the batter has no lumps.
-
Pour the batter into the cake tin and place in the middle shelf of the oven.
-
Bake for 40 minutes or until a skewer comes out clean.
-
Turn the cake out onto a wire rack and allow to cool.
-
Ice with lemon icing.
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