ES’S LEMON COCONUT CAKE
Ingredients:
Melted butter, to grease
200g butter, chopped, at room temperature
215g (1 cup) berry sugar
2 tablespoons finely grated lemon rind (I used 2 lemons)
2 eggs
65g (3/4 cup) desiccated coconut
300g (2 cups) self-raising flour
125ml (1/2 cup) fresh lemon juice
60ml (1/4 cup) buttermilk
Juice
½ cup berry sugar
½ cup lemon juice
Topping
150g (1 cup) icing sugar mixture, sifted
1½ tablespoons hot water
½ teaspoon vanilla extract
grated lemon rind
Preheat oven to 350°C.
Grease a pan. I used a ring pan, or you can use a loaf pan greased with melted butter. Line the base with non-stick baking paper.
Use an electric beater to beat the butter, sugar and lemon rind until pale and creamy.
Add the eggs, one at a time, beating well after each addition.
Stir the coconut into the egg mixture.
Fold in the flour, lemon juice and buttermilk, in alternating batches, until just combined. Spoon mixture into the prepared pan.
Bake for 45-60 minutes or until a skewer inserted in the centre comes out clean.
Prick the cake with a thin object (I use an old metal knitting needle for this purpose).
Mix and pour the juice mixture over cake before taking it out of the pan.
Leave cake in the pan for 5-10 minutes in order for the cake to absorb the juice.
Place cake on a plate and decorate with the topping.
Topping
Combine the icing sugar, water and vanilla in a small glass bowl. Whisk till well blended.
Drizzle the topping over the cake and sprinkle with extra grated rind.
Source: Combination of various internet and own recipes
Adapted, Prepared, tried and tested by: Es Slabs
