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Monday, January 18, 2016

Moist And Lemony Coconut Cake

Ingredients

  • Servings: 1
  • 1 1/2 cups self-rising flour
  • 1 cup superfine sugar
  • 1/2 cup cold unsalted butter, cut into pieces
  • 4 eggs
  • 1 cup milk
  • 1/4 cup lemon juice
  • 2 teaspoons finely grated lemon zest
  • 1 cup sweetened flaked coconut
  • 1/4 cup unsalted butter
  • 2 1/2 cups confectioners' sugar
  • 2 tablespoons coconut milk powder
  • 2 tablespoons lemon juice
  • 2 teaspoons finely grated lemon zest
  • 1/4 cup sweetened flaked coconut

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 2 hrs 15 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • grease a 9-inch round baking pan.
  • place self-rising flour, superfine sugar, and 1/2 cup butter in a food processor; pulse until the mixture resembles coarse crumbs, about 20 seconds.
  • place eggs, milk, 1/4 cup lemon juice, and 2 teaspoons lemon zest in the food processor, and pulse until batter is just mixed, about 10 seconds more.
  • transfer batter to a large bowl; fold 1 cup coconut into the batter.
  • pour batter into prepared baking pan, smoothing the surface of the batter.
  • bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pan for 10 minutes before removing to cool completely on a wire rack.
  • beat 1/4 cup butter with an electric mixer in a bowl until light and creamy.
  • gradually beat in confectioners' sugar, coconut milk powder, 2 tablespoons lemon juice, and 2 teaspoons lemon zest until frosting is smooth.
  • spread frosting over completely cooked cake.
  • sprinkle remaining 1/4 cup coconut atop frosted cake.

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