Lemon Coconut Cake
The lemon and coconut complement each other beautifully and the cake is moist and soft
Ingredients
- 160 g unsalted butter - softened
- 2 tbsp honey
- 70 g natural raw sugar - or caster sugar
- 120 g cake flour
- 1/2 tsp baking powder
- 4 tbsp dessicated coconut
- 2 large eggs
- 35 ml lemon juice
- 3 tsp lemon zest
- 3 tbsp organic black chia seeds - optional
Instructions
- Preheat the oven to 165 degrees C and line your loaf pan (8 x 4½ inches) with parchment paper all sides up. Sift flour and baking powder together and set aside.
- Beat soft butter with honey and the sugar till smooth.
- Add one tablespoonful of the dry ingredients before beating in 1 egg. Then add another couple of spoonfuls of the dry ingredients before beating in the second egg. Carrying on beating in the remaining dry ingredients and dessicated coconut.
- Then add the lemon zest and gradually, the juice, mix well. Lastly add in chia seeds and mix well again.
- Pour and scrape into the prepared pan and bake for about 40 - 45 minutes or a skewer into the cake comes out clean.
- Let cool a little in the pan on a wire rack, then turn out with care and leave on the rack to cool.
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