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.