Moist and Lemony Coconut Cake recipe
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Ingredients
- 1 ½ cups self-rising flour 1 cup superfine sugar ½ cup cold unsalted butter, cut into pieces 4 eggs 1 cup milk ¼ cup lemon juice 2 teaspoons finely grated lemon zest 1 cup sweetened flaked coconut ¼ cup unsalted butter 2 ½ cups confectioners' sugar 2 tablespoons coconut milk powder 2 tablespoons lemon juice 2 teaspoons finely grated lemon zest ¼ cup sweetened flaked coconut
Nutrition Info
- 512 caloriescarbohydrate: 73.5 gcholesterol: 104 mgfat: 22.6 gfiber: 1.5 gprotein: 6 gsaturatedFat: 15.3 gservingSize: -sodium: 308.7 mgsugar: 55.7 gtransFat: : -unsaturatedFat: : -
Directions Moist and Lemony Coconut Cake
Directions
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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.