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Lemon coconut cake
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Prep Time:
35 minutes
Cook Time:
60 minutes
Total Time:
95 minutes
Indulge in a dreamy lemon coconut cake with a zesty surprise inside!
Ingredients:
  • 250g butter, softened
  • 2 tsp lemon rind
  • 8.80 gm vanilla essence
  • 430.00 gm caster sugar
  • 3 eggs
  • 257.50 gm milk
  • 125.00 ml lemon butter
  • 97.50 gm shredded coconut
  • 2 eggwhites
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round cake pan and line the base and sides with baking paper.
  • In a bowl, combine butter, lemon rind, vanilla, and sugar. Use an electric mixer to beat until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Mix in half of the flour, then half of the milk, stirring after each addition. Repeat with the remaining flour and milk until well combined.
  • Transfer the mixture into the prepped pan. Bake for one hour or until a skewer inserted in the center comes out clean. Let it sit in the pan for 10 minutes, then flip it out onto a wire rack to cool.
  • Prepare Fluffy frosting: In a bowl, combine egg whites, sugar, and 2 tablespoons of cold water. Place the bowl over a pan with simmering water and use an electric mixer to beat the mixture until stiff peaks form, about 8 to 10 minutes. Remove the bowl from the heat and continue beating for an additional 5 minutes until the mixture is cool.
  • Cut the cake in half horizontally using a serrated knife. Place the bottom half on a plate and spread lemon butter on it. Then, spread 1 cup of frosting over the lemon layer and sprinkle with 1/2 cup of coconut. Place the top half of the cake over the frosting. Spread the rest of the frosting over the top and sides of the cake, then sprinkle 1/4 cup of coconut on top. Press the remaining coconut onto the sides of the cake. Serve and enjoy!

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