Coconut and Lemon cake!!! another cake...

My fondness for making sweet things is on a rise. Surprisingly, but true.

It’s an absolute delight to make such things and have discovered this only lately. Donna Hay is my inspiration and recipe provider for cakes and have planned to try more of her marvelous recipes.

Having tasted the dish, the result has been more than satisfying. This only gives me courage and conviction to keep making more.

It is a very simple, easy-to-make recipe and has little chances of failure. Below are the pictures of our baked cakes..Donna Hay's cake looks some yummy.. The cake i made turned out to be moist, fluffy and quite nice!

Donna Hay's coconut cake

My coconut cake without lemon syrup

The recipe

Ingredients              

Caster Sugar	1 cup	Super-fine
Butter	150 gms	In cubes
Lemon rind	1 tbpsn	Grated skin (peel)
Eggs	3
Desiccated coconut	1 ½ cup	I used powder for this recipe
Self-raising (rising) flour	1 ½ cup
Milk	¾ cup

Method



blending sugar, rind and butter

 1.    Preheat oven to 180°C
2.  Grate the outer skin of a lemon with a grater and use the 

grated rind (Scrape only the yellow portion; stop grating when you see light-yellow or white)  

3.    Beat the butter, sugar and lemon rind in an electric mixer until light and creamy (blended through a hand mixer until a smooth consistency, blended for 6 to 7 minutes)

  

Ready to go in the oven



4.    Add the eggs to the bowl and beat well in the mixer (another 2 to 3 minutes)
5.    Mix through the coconut, flour and milk with a wooden spoon until smooth (until it becomes one)

 



going round and round; love the smell 

6.    Pour into a 20cm-square cake tin lined with non-stick baking paper and bake for 40 minutes or until cooked when tested with a skewer

7.    Cool cake in tin for few minutes

8.    Make even slices and best served warm

  

Note: Thinking that adding the lemon rind will make it sour, I put less than a tablespoon only to discover that the flavor of the lemon was not prominent. The flavor of the rind is more intense than the lemon juice, but not as sour as the juice. So, go ahead and put a little more than 1 tbpsn to enjoy the lemon flavor