Lemon & Coconut Cake

Spongy cake with tangy lemon and creamy coconut flavour.

4-6 Servings

Preparation: 30 minutes Cooking: 1 hour Total Time: 1 hour and 30 minutes

  • Bread Flour 150 g
  • Sugar 100 g
  • Butter 100 g
  • Eggs 2
  • Desiccated Coconut 50 g
  • Coconut Cream 20 ml
  • Baking Powder 5 g
  • Zest 1 Lemon
1
Put all the ingredients into the bread pan, except the lemon zest.
2
Select the CAKE Menu No. 12 and the RAISIN function. When the Breadmaker starts to beep after 12 minutes, scrape down the excess flour/remaining ingredients. Add the lemon zest and close the lid (the Breadmaker will restart automatically).
3
Remove the cake from the bread pan.
4
Leave on a wire rack to cool before serving.

Top-Tip

Coat the finished cake with lemon icing for a tangier taste. To make the lemon icing, mix 500g of icing sugar with 60ml of fresh lemon juice in a small bowl.