Lemon and Coconut Cake
Serves: 8-10
Time: 60 minutes
Ingredients:
For the lemon sponge:
- 200 g unsalted butter, softened
- 200 g caster sugar
- 4 large eggs, room temperature
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 200 g Kunara plain flour, sifted
- 50 g cornflour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3-4 tbsp milk of choice
For the coconut cream frosting:
- 300ml Maleny cream
- Hardened cream from the top of 1 can coconut cream (refrigerated overnight)
- ¼ cup icing sugar
- Coconut flakes, for topping
Method:
- Preheat the oven to 180°C fan forced. Grease and line a loaf tray with baking paper.
- In a large bowl, beat the softened butter and caster sugar together for 3–5 minutes until pale, light and fluffy.
- Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a spoonful of the flour to bring it back together.
- Mix in the lemon zest and vanilla extract.
- In a separate bowl, whisk together the plain flour, cornflour, baking powder and salt.
- Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix. Add 3–4 tablespoons of milk to loosen the batter slightly. The mixture should be smooth and drop slowly from a spoon.
- Spoon the batter into the prepared loaf tin and smooth the top. Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean. If the top browns too quickly, loosely cover with foil during the final 10 minutes. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- To make the frosting, place the thickened cream, hardened coconut cream and icing sugar into a large bowl. Whip until soft to medium peaks form and the mixture is light and fluffy.
- Once the cake is completely cool, spread the frosting generously over the top.
- Sprinkle with coconut flakes and gently press them into the frosting to help them stick.
