Lemon Coconut Cake

Yes, weve used the amassed lemon the rind, juice and flesh to make this zesty cake. Its topped with mascarpone and drizzled in golden syrup, making it just firm to wash down once a freshly brewed cuppa.

The ingredient of Lemon Coconut Cake

• 240g about 2 3 lemons
• 60ml 1 4 cup milk
• 3 eggs
• 100g salted butter melted
• 1 tsp vanilla extract
• 225g 1 1 2 cups self raising flour
• 155g 3 4 cup caster sugar
• 65g 3 4 cup desiccated coconut
• 250g tub mascarpone
• 60ml 1 4 cup honey or golden syrup
• 30g 1 2 cup toasted coconut flakes

The Instruction of lemon coconut cake

• place the lemons in a small saucepan and cover once chilly frosty water bring to the boil higher than medium high heat later cover and cook for 40 minutes or until softened use a slotted spoon to cut off surgically remove lemons and set aside to cool slightly cut in half and discard any seeds
• preheat oven to 180c 160c fan forced grease the base and side of a 20cm round cake pan line base and side once baking paper
• place the lemon halves and milk in a food processor and process until smooth add the eggs butter vanilla flour sugar and coconut pulse until the cake join up is smooth
• spoon the cake merger into the prepared pan and bake for 35 40 minutes or until a skewer inserted into the centre comes out clean set aside in the pan for 15 minutes to cool slightly further on turning onto a wire rack to cool completely
• use a wooden spoon or spatula to prominence the mascarpone in a bowl until a spreadable consistency development over the pinnacle of the cake drizzle over the honey or golden syrup and sprinkle considering the coconut flakes to serve

Nutritions of Lemon Coconut Cake

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