Name: Lemon and coconut sour cream cake
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 1
Ingredients: 150g butter, at room temperature; 220g caster sugar; 2 Free Range eggs; 300g carton sour cream; 150g self-raising flour; 75g plain flour; 40g desiccated coconut; 20.00 ml finely grated lemon rind; 60ml lemon juice; 1 tsp coconut essence; Lemon zest, to decorate; 160g icing sugar mixture; 21.00 gm lemon juice

Lemon and coconut sour cream cake

0 Likes

Prep Time:
25 minutes

Cook Time:
60 minutes

Total Time:
85 minutes

Indulge in a heavenly slice of fluffy lemon and coconut cake.

Ingredients:

150g butter, at room temperature
220g caster sugar
2 Free Range eggs
300g carton sour cream
150g self-raising flour
75g plain flour
40g desiccated coconut
20.00 ml finely grated lemon rind
60ml lemon juice
1 tsp coconut essence
Lemon zest, to decorate
160g icing sugar mixture
21.00 gm lemon juice

Instructions:

Preheat the oven to 180C. Grease a 10cm x 22cm loaf pan and line it with parchment paper, leaving extra hanging over the long sides.
Cream together butter and sugar in a bowl using an electric mixer until pale and creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream. Fold in combined flour and coconut. Stir in lemon rind, lemon juice, and coconut essence. Pour mixture into prepared pan and bake for 1 hour or until a skewer comes out clean when inserted in the center. Let it rest for 10 mins, then transfer to a wire rack to cool.
For the lemon icing, gently sift the icing sugar into a small bowl. Mix in just enough lemon juice to create a smooth, flowing paste. Drizzle the icing over the cake, sprinkle with fresh lemon zest, and let it rest until firm. Finally, slice and serve.

We use cookies

Similar Recipes

Lemon and coconut delicious

Lemon and coconut slice

Lemon and coconut self-saucing pudding

Lemon and coconut syrup cake with mango, pineapple and passionfruit

Lemon and coconut brownies