Lemon Coconut Cake
Recipe supplied by: Sylvia Chapman
Ingredients
- 1 1/2 cups self raising flour
- 1/2 cup desiccated coconut
- 1 cup sugar
- 2 eggs
- 1 cup milk
- 125 gm melted butter
- 3 x lemons grated zest
- 1 1/2 cups icing sugar
- 1/2 cup desiccated coconut
- 1/2 cup lemon juice
- 1 large (600 ml) thickened cream (whip)
Method
- Preheat oven to 160 deg C
- Grease a 20 cm square tin
- Place flour, coconut and sugar in a bowl - make a well in the centre
- In a separate bowl beat eggs, milk and melted butter then stir in lemon zest
- Pour egg mixture into well in dry ingredients and mix
- (The mixture will be quite sloppy_
- Pour into prepared cake tin and bake for 45-50 minutes
- When cake has cooled - cut in half and fill with whipped cream
- Mix icing suger with coconut and lemon juice
- Spread over cake
Cooking Tips & Tricks
To serve
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- Nutrition Facts:
- Recipe Uploaded: 19.10.2017
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