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Easy delicious coconut cake

budget friendly using store cupboard ingredients, butter, lemon and milk.

 

Cake Ingredients

 

125g butter softened

1 cup castor sugar

Zest and juice of 1 lemon

3 eggs

1 1/2 cups plain flour

3 teaspoons baking powder

1 cup milk

1/2 cup dessicated coconut

Pinch salt

2 teaspoons vanilla essence

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Cream together the butter and sugar, add eggs one at a time whilst mixing.

Now, add the rest of the ingredients and mix well.

 

Preheat oven to 180 degrees Celsius

 

Line a 28cmx20cm baking dish with baking paper ( alternatively you could use a loaf tin or round springform cake tin )

 

Pour the cake batter into the lined baking dish and bake on 180 for 40 minutes or until the cake is firm and cooked in the centre. You may need to put some foil over the top of the cake halfway during cooking to prevent burning, so make sure you check cake after 20 minutes cooking.

 

I like to let my cake completely cool in the oven as it keeps it moist but if you want to hurry up the cooling process remove cake with baking paper still attached and allow to cool on a rack.

 

Coconut icing

 

2 1/2 cups icing sugar

4-5 tablespoons water ( for a little extra flavor you could replace the water with lemon juice or milk )

1/2 cup or so of dessicated coconut

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Add the icing sugar to a bowl.

Mix whilst adding 1 tablespoon of water at a time, the key here is to just add enough water to make the icing otherwise it will be too watery and not set.

The icing should be thick and hard to stir with the spoon. Spread the icing over the top of the cake then sprinkle with coconut.

 

Allow to set in the fridge for 30 minutes before serving .

 

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