Lemon & coconut cake

A luscious sponge

Coconut and lemon

Nutritious desiccated coconut is obtained from the snow-white meat of the coconut, known as the copra. The tropical fruit is usually considered one of the most important staple foods in its countries of origin. The aromatic coconut flavour is particularly delicious in desserts.

TIME
approx. 45 min
PERFECT FOR
Sweet tooths | Specialty bakers
LEVEL
Sweets bakers

Ingredients

What you need

For the dough:

130 g butter – soft

160 g sugar

1 pinch salt

3 eggs – room temperature

Vanilla essence or vanilla sugar

4 drops lemon flavouring

Juice from half a lemon

Sparkling mineral water

160 g flour

70 g MorgenLand desiccated coconut

1.5 tsp baking powder

For the icing:

Lemon juice
Icing sugar as needed MorgenLand desiccated coconut

What to do!

Preparation

Brush a 20cm x 11cm baking tin with margarine, and dust with flour, or line with baking paper. Preheat convection oven to 180°C

Preparation using hand-held mixer or food processor:
Beat the butter with the sugar, salt and lemon flavouring until creamy. Gradually add the eggs, then the lemon juice and vanilla essence. Pour around 130 ml of the sparkling mineral water and the desiccated coconut into the butter mixture. Next, sift in the flour and baking powder. Only fold in the flour until evenly distributed throughout the dough. If the dough is not “gooey” enough, add in another splash of the sparkling mineral water, and briefly knead the dough again.
The dough can now be greased or placed in a tray lined with baking paper.
Bake the cake on the middle shelf for approx. 30 min. The baking time may vary depending on the oven. A knife test can be used to check if the cake is cooked. Once ready, remove the cake from the oven and leave to cool on a cooling rack, then tip it out of the tin. As soon as it is completely cool, you can start preparing the icing.

For the icing:
Sift 200 g icing sugar, and whisk with the lemon juice until smooth. It tastes best when quite thick. So don’t pour in too much lemon juice at the start; it’s better to add it gradually to ensure the icing is not too thin. Pour the icing over the cake, and spread with a brush. To finish, sprinkle a handful of desiccated coconut over the still-soft icing.

Step by step in pictures

Sonja Zug

www.kuechenvergnuegen.blogspot.de

Sonja Zug ist Expertin in Sachen Kochen und Genuss. Sie ist ausgebildete Köchin und Blickt auf insgesamt 13 Jahre Berufserfahrung zurück. Seit einem Jahr kombiniert sie ihr Wissen aus der Küche mit der Jugendarbeit. Dort teilt sie ihr besonderes Wissen und Können mit Kindern und Jugendlichen. Inspiriert durch die Welt der Foodblogs, erlebt sie einen absoluten Glücksmoment beim Backen und Kochen zu guter Musik. Auch unter dem Namen Froilein Pink bekannt, teilt die Köchin aus Leidenschaft ihre leckeren Rezepte und Ideen auf ihrem Blog „Zauberhaftes Küchenvergnügen“.