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Member recipe

Moroccan lemon cake

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Cooking time

Prep: 15 minutes Cook: 30 minutes Toast coconut 10 mins

Skill level

Easy

Servings

Serves 12

A light lemony dessert which can be made in any shaped tin but you will need to adjust cooking times to suit. I use 2 x 20cm sandwich tins. Serve with cream for added luxury.

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Ingredients

Cake

  • 4 eggs
  • 225g sugar
  • 275g flour
  • 120ml oil
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 60ml lemon juice
  • 120ml semi skimmed milk
  • zest of 2 lemons
  • 250g grated coconut (unsweetened)
  • 1 tsp vanilla

Icing & Decoration

  • 100g sifted icing sugar
  • 2 tblsp cream
  • 100g toasted coconut (sweetened)
  • 1 tsp vanilla

Method

  1. Preheat the oven to 180° C. Grease and flour the cake tins. Zest and juice the lemons.

  2. Beat together the eggs and sugar until the mixture thickens. Beat in the oil, a little at a time.

  3. Stir in the flour, coconut, baking powder and salt, and then add the milk. Beat until the mixture is smooth and add the lemon juice, vanilla and zest .

  4. Pour the mixture into the cake tins. Bake for 25 - 30 minutes or until the cake is cooked.

  5. Ice and cover with the toasted coconut.

Comments, questions and tips

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lyndrake
20th Mar, 2016
I have tried this recipe twice, baking it in a tube pan and each time it rose very nicely until the end and then caved in on itself. I am wondering if the recipe has too much BP in it ??
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