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
- 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.
Ready Time: 2 hrs 15 mins
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