Lemon coconut cake

Making a delicious cake requires just a pinch of patience. Creaming butter and sugar ensures that the sugar is distributed evenly in the butter it also allows air to be dispersed in the butter creating a light and even to rise cake, creaming is likely to take between 5-8minutes.   Adding lightly beaten egg eggs to the butter and sugar mixture and whipping for a minute on a low speed helps to incorporate air, creating a light and fluffy mixture.

INGREDIENTS
125grams butter, at room temperature.

1 cup caster sugar

2 eggs

1 cup SR flour

1 cup shredded coconut

1/2Cup milk

1 tsp vanilla essence

1 quantity of butter cream

1 lemon zested and juice squeezed out
Serves                  10

Time                     60 minutes

Difficulty            medium

Type of dish      dessert

PREPARATION
1. Heat a fan forced oven to 160C. Line a small cake tin with baking paper.

2. Beat butter and sugar until the mixture turns an off white colour.
3. Add the eggs, ½ the lemon rind and vanilla beat until well combined.
4. Mix the coconut and flour in a small bowl, using a spatula fold the dry mixture alternatively with the milk.
5. Spoon the mixture into the lined pan, use the spatula to smooth over the surface.
6. Bake for 55-60minutes, the cake should be golden and a skewer should come out clean.

TO SERVE

Create 1 quantity of butter cream, add the lemon juice and lemon rind. Sprinkle with yellow popping candy or any other sort of small/crushed candy

See the best ever butter cream frosting

or

Dust with icing sugar and sprinkle with yellow popping candy or any other sort of small/crushed candy.

Or serve with a thick yoghurt