Coconut Lemon Cake

Welcome to the beginning of Tasty Confection! I decided to christen it with Mum's Coconut Lemon Cake from What's for Lunch, Honey? I found the recipe while searching for a lemon coconut cake. The recipes that were out there were 2 or even 3-tiered cakes. I wanted something simple and was quite happy when I found What's for Lunch, Honey?.

The original recipe uses a different measuring system since the owner is located in Germany and  I'm used to cups, teaspoons, etc. Weighing the ingredients wasn't a problem since I own a scale but such things as 180 degrees Celsius, approximately 356 degrees Fahrenheit, was difficult to achieve. I set my oven to a little bit past 350 and hoped for the best. The recipe calls for a 20cm in diameter cake pan. A 9 inch cake pan works perfectly for this and anything smaller would definitely have overflowed.  

Ingredients
For the cake 
185g all purpose flour
3 teaspoons baking powder
45g shredded dried coconut
1 tablespoon lemon zest
250g sugar
125g butter + more for brushing the cake form, melted
2 eggs
250ml milk

For the Coconut Frosting
185g icing sugar, sieved
90g shredded dried coconut
1/2 teaspoon lemon zest, coarsely grated
60ml lemon juice
Splash of Milk

Method:
Pre-heat oven to 180 degrees C. Brush a 9 inch cake pan with some of the melted butter, then line with baking paper.

In a large mixing bowl sieve the flour and baking powder. Then add the shredded coconut, lemon zest, sugar, eggs, butter and the milk. Using a wooden spoon mix into a smooth creamy mixture.

Fill the dough into the cake pan and bake for 40 minutes, until a slight crust forms on the surface. Take the cake out of the oven and let cool for 5 minutes. Finally, take out of pan and allow to cool completely on a rack.

For the Coconut Frosting
In a smaller bowl, mix the icing sugar and the shredded coconut. Add the lemon zest and pour in enough of the lemon juice to make a stiff, but still spreadable mixture. Add a splash or two of milk to make the frosting more supple.

Spread the frosting over the surface and the edges of the cake using a metal spatula.

Storing:
Stored in an airtight container and in the refrigerator this cake will last for 4 to 5 days.





This is the flour, baking powder, dried coconut and lemon zest.







Right before it has to go into the oven!

The finished cake. Time to frost this baby!

The finished product!! Time to find someone to test this out. Where did my lab rats family go?

A small slice for me.

This recipe is a definite keeper. The cake had a subtle coconut and lemon flavor but it was paired well with the frosting because it was a bit tart and it balanced well with the subtle tasting cake. The texture of the cake was crumbly; probably due to the dried coconut.

Thank you What's for Lunch, Honey? for the wonderful recipe. I will definitely make this in the future.