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
