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
Use Room Temperature Ingredients.
Skipping the Lemon will give you just Coconut cake.
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.
This cake stays fresh in fridge for up to 2 weeks.
can be frozen, just thaw before serving.
Notes