Moist and Lemony Coconut Cake |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 1 |
|
More-ish rich lemony quick food processor cake! Yummy dense, moist lemon coconut cake is similar to popular cafe cakes! Ingredients:
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 |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease a 9-inch round baking pan.
3. 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.
4. 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.
5. Transfer batter to a large bowl; fold 1 cup coconut into the batter.
6. Pour batter into prepared baking pan, smoothing the surface of the batter.
7. 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.
8. Beat 1/4 cup butter with an electric mixer in a bowl until light and creamy.
9. Gradually beat in confectioners' sugar, coconut milk powder, 2 tablespoons lemon juice, and 2 teaspoons lemon zest until frosting is smooth.
10. Spread frosting over completely cooked cake.
11. Sprinkle remaining 1/4 cup coconut atop frosted cake.
|
|