Moroccan lemon cake
Member recipe by parkmoy
Member recipe by parkmoy
Cooking time
Prep: 15 minutes Cook: 30 minutes Toast coconut 10 minsSkill level
EasyServings
Serves 12A 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.
This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
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
Preheat the oven to 180° C. Grease and flour the cake tins. Zest and juice the lemons.
Beat together the eggs and sugar until the mixture thickens. Beat in the oil, a little at a time.
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 .
Pour the mixture into the cake tins. Bake for 25 - 30 minutes or until the cake is cooked.
Ice and cover with the toasted coconut.
Comments, questions and tips