Lemon & Coconut Cake

With warmer climes and longer days it feels appropriate to make a slightly more tropical based cake – how about Helen’s Lemon and Coconut cake? A light delicate sponge sandwiched together with zesty buttercream and a crunchy coconut top. Enjoy with a cup of tea mid-morning or a Gin & Tonic in the afternoon!

Ingredients For The Cake

Plain Flour – 340g (12oz)

Salted Butter – 255g (9oz)

Soft Brown Sugar – 255g (9oz)

Eggs - 4

Desiccated Coconut – 55g (2oz)

Coconut Cream – 200ml

Baking Powder – 2.5tsp

Zest of three lemons + the juice

Pinch of salt

Vanilla Paste – ½ tsp

Ingredients For The Buttercream

Butter – 85g (3oz)

Icing Sugar – 6oz (170g)

Pinch of salt

Lemon zest + juice (add juice as necessary)

Coconut shavings toasted (for the top)

Icing sugar – 60z (170g) – this is to pour over the top

Method

Pre-heat oven to 160 degrees & line two 20cm sandwich tins

Pour coconut cream into a bowl with the desiccated coconut & allow to soak

Cream both the butter & sugar together

Stir in the coconut cream & desiccated coconut mix

Add in eggs – 2 at a time with a spoonful of flour each time

Carefully stir in the lime zest, salt & vanilla paste, be careful not overmix

Split the mix between the two tins

Bake in the oven for 25-30 mins

For the Filling

Cream together the butter & icing sugar together until light and fluffy

Stir in the lemon zest and a little of the juice if the mix feels stiff

Pipe the buttercream on one of the cakes and place the second cake on-top & sandwich together

Toast the coconut flakes on a low grill setting until golden (keep watch as they burn easily!)

Make icing sugar mix with water and pour over the sandwiched cakes until it drips

Sprinkle over toasted coconut