Member recipe
Member recipes are not tested in the GoodFood kitchen.

Moroccan lemon cake

By parkmoy (GoodFood Community)
  • loading...
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Toast coconut 10 mins
  • Easy
  • 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.
Advertisement

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.
  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

Advertisement
  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Get offer
Advertisement

Sponsored content