EASY EVERY DAY TRIED & TESTED RECIPES FOR EVERYONE AROUND ME

Lemon Coconut Cake

Method

Preheat Oven to 180C (356). Line a 8 x 3 inch Loaf tin with Butter Paper/Parchment paper/Spray.

Combine everything in a large mixing bowl and mix with silicon spatula. Mix until just combined. 

Bake for 30 mins or until the skewer/cake tester comes out clean.

Let is stay in pan for 10-15 minutes.

Cool on wire rack. 

Serve!!!

Ingredients

  • 2 Eggs

  • 125 gm Melted Butter

  • 1 Cup Caster Sugar

  • 1 1/2 Cup All Purpose Flour

  • 1 1/2 Tsp Baking Powder

  • 2 Tsp Lemon Juice

  • 1 Cup Milk

  • 1/2 Cup Shredded Coconut

  1. Use Room Temperature Ingredients.

  2. Skipping the Lemon will give you just Coconut cake.

  3. If you want a bit more lemon flavor, add 1 tsp of lemon zest to Sugar, Just rub in zest to Sugar before adding in everything.

  4. This cake stays fresh in fridge for up to 2 weeks. 

  5. can be frozen, just thaw before serving.

Notes

Baking 101