Moroccan lemon cake
Serves 12
Easy
Prep:
Cook:
Toast coconut 10 mins
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.
Skip to 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
- 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
- 100g sifted icing sugar
- 2 tblsp cream
- 100g toasted coconut (sweetened)
- 1 tsp vanilla
Method
step 1
Preheat the oven to 180° C. Grease and flour the cake tins. Zest and juice the lemons.step 2
Beat together the eggs and sugar until the mixture thickens. Beat in the oil, a little at a time.step 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 .step 4
Pour the mixture into the cake tins. Bake for 25 - 30 minutes or until the cake is cooked.step 5
Ice and cover with the toasted coconut.
