Lemon coconut cake

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lemon coconut cake
lemon coconut cake

Enjoy this delicious and tangy lemon coconut cake by Ntwenhle Gcabashe

Prep time: 15 minutes

Cooking time: 45 minutes

Serves: 7–8

  • 2 cups self-raising flour
  • 1 teaspoon (5ml) lemon essence
  • ½ cup coconut
  • Pinch salt
  • ½ cup castor sugar
  • 1 cup (250ml) full cream milk
  • 3 eggs
  • ½ cup (125ml) butter, melted
  • Lemon slices, for serving
  • Lemon zest, for serving

SEE ALSO: Blueberry bread and butter pudding

  1. Preheat the oven to 180˚C.
  2. Sift flour, salt and sugar in a large bowl. Add coconut and stir well.
  3. In a separate bowl, whisk milk, eggs, essence and butter. Pour over dry ingredients and mix well.
  4. Pour into lightly greased oven dish, and bake for 40–45 minutes.
  5. Serve warm with lemon slices and zest.

SEE ALSO: Biscuit and cranberry truffles