Sunday, June 13, 2010

Coconut and Lemon Loaf Recipe

Coconut adds flavour and texture to this moist cake, which is topped with a crisp lemon icing. We find that the cake seems moister the day after baking. You will need about two lemons for this recipe.

Preparation time: about 40 minutes (excludes baking and cooling time)

Serves about 10.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

125g butter, softened (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)
225g (1 cup) caster sugar (superfine sugar)
4g (1 teaspoon, firmly packed) finely grated lemon rind
2 large eggs (we use eggs with a minimum weight of 59g)
40ml (2 tablespoons) lemon juice
30g (1/3 cup) desiccated coconut
210ml (3/4 cup plus 1 tablespoon) milk (we use full cream milk that contains 3.6 percent fat)
225g (1 1/2 cups) self-raising flour

Lemon Icing
150g (1 cup plus 1 tablespoon) pure icing sugar (sifted if lumpy)
25ml (1 tablespoon plus 1 teaspoon) lemon juice

Preheat oven to 170 degrees Celsius (150 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the lower half of the oven so the top of the cake will be in the centre of the oven.

Grease a 6cm high, 10cm by 20cm (base measurement) loaf pan. Line pan with baking paper, extending the paper about 3cm above the top of the pan.

Using an electric mixer or electric hand-held beaters on low speed, beat the butter in a large bowl until creamy (about 2 minutes).

Add the caster sugar and lemon rind and beat on medium speed. Stop the machine once or twice during beating to scrape down the side and base of the bowl with a spatula. Beat the mixture until it is pale and creamy (about 5-7 minutes).

Add the first egg to the butter mixture and beat on medium speed for about one minute. Stop the machine and scrape down the side and base of the bowl. Add the remaining egg, beating on medium speed for about one minute. Scrape down the side and base of the bowl.

To the butter mixture, add two tablespoons lemon juice, coconut, half the milk and half the flour. Using a large spoon or spatula, gently fold ingredients together until just combined. Add the remaining flour and milk and fold ingredients together until combined. Don't over mix the batter.

Spoon batter into prepared pan. Using a spatula or the back of a spoon, spread the batter evenly and smooth the surface.

Bake for about 55-63 minutes, until the crust is golden in colour and the cake springs back when lightly pressed in the centre. Insert a thin-bladed knife or wooden skewer into the centre of the cake to test whether it is cooked through. If the knife/skewer comes out without batter attached, the cake is ready.

Allow cake to cool in pan on a wire rack.

When cooled, remove cake from pan.

Stir icing sugar and 25ml (1 tablespoon plus 1 teaspoon) lemon juice together in a small bowl until smooth. Using an offset spatula or the back of a spoon, spread the icing over the top of the cake.

Store cake in an airtight container at cool room temperature.


Blogger Yen said...

Just made this, only had limes though! Didn't make the icing either, but yummmmmmmmmmmmmmmmmmmmm <3

13/6/10 8:53 pm  
Anonymous Anonymous said...

Made this yesterday and stuck to the recipe, it is absolutely beautiful and soooo lemony, icing exactly the right consistency. Definitely a favourite and will make again

15/6/10 3:54 pm  
Anonymous Laetitia said...

I can't resist to a lemon cake recipe! your cake looks so smooth... yummy!

16/6/10 1:24 am  
Anonymous Anonymous said...

Thank you so much for another wonderful recipe. I acually replaced the lemon with orange, and it was delicious. ♥

18/6/10 1:29 pm  
Anonymous Anonymous said...

We made this last night, so yummy and moist!!!

Thank you for sharing your recipes with us.

20/6/10 10:40 am  
Blogger Mary Bergfeld said...

This really looks lovely. It has been my experience that what looks good generally tastes good. This recipe led me to read some of your earlier posts. I'm so glad I did. I love your recipes and will be back often to see what else you have been cooking. I hope you are having a wonderful day. Blessings...Mary

21/6/10 3:22 am  
Anonymous Gemma said...

This was delicious and very moist.

24/6/10 11:38 am  
Anonymous Anonymous said...

this looks amazing. Would it work as a cupcake? :)

24/6/10 5:18 pm  
Anonymous Anonymous said...

Just quick note to say I have tried several of your recipes now and every one has been absolutely delicious! Thanks for sharing x

25/6/10 1:56 am  
Anonymous Anonymous said...

Flavour of this cake was beautiful. However didnt hold together very well and crumbled when cut. Still delicious though!

26/6/10 4:20 pm  
Blogger Kristy Sayer-Jones @ Southern In Law said...

This looks reaallly yum! :)

26/6/10 8:55 pm  
Anonymous Katherine said...

Made this cake on Sunday night - two days later and it is still moist and delicious.
Thanks for sharing such amazing recipes !

29/6/10 12:28 pm  
Anonymous Anonymous said...

Delicious cake, so moist!!

2/7/10 5:56 pm  
Anonymous Anonymous said...

my cake sank in the middle :( do you know what I may have done wrong??? I thought I stuck by the recipe.....Thanks M

8/7/10 9:17 pm  
Anonymous Anonymous said...

delicious and simple, thank you!

i didn't have a loaf tin, so tried it out in a wider, but flatter, tin and kept an eye on it in the oven. it worked out perfectly. i love the zesty flavour of lemon so was a little heavy-handed with the rind. yum.

10/7/10 6:00 pm  
Anonymous Anonymous said...

what can I say! another fantastic recipe. This cake is heavier than most i make but it was sensational. Only problem is my hubby wants your carrot cake and lemon cake and i can't decide which to make next! thanks

10/7/10 6:13 pm  
Anonymous Alisa said...

Really really good!

Altho your cake seems much higher than mine.

11/7/10 1:49 pm  
Anonymous Anonymous said...

Absolutely gorgeous and really moist and lovely, disappeared at work within 5 secs of slicing and many compliments all round. Def a winner! Will bake again and again...

12/7/10 3:00 pm  
Anonymous Renae said...

This is a gorgeous loaf. Perfect for the next day (so great for cake stalls etc and to plan ahead before afternoon teas). Have made it times so far!

13/7/10 11:16 am  
Anonymous Anonymous said...

I expected to like this more than I did - found it was way too buttery and not lemony enough despite adding more lemon juice and rind. My housemates seemed to really like it though.

19/7/10 2:49 pm  
Anonymous Anonymous said...

I made this cake yesterday, and didn't serve it until today. It's just the way I love cake to be - moist and a little dense, with a really lovely, fruity flavour. It tastes a little like pancakes with lemon juice and sugar on them. I will most definitely be making this one again, thanks for the excellent recipe, ladies!

13/9/10 4:25 pm  
Anonymous Anonymous said...

This is the second time I make this cake. I like it zesty and tangy, so I add about 10g of zest and 100mls of lemon juice and cut the milk slightly. It turned out really delicious just the way I would like it. I didn't like icing, so omit it both times. Your blog is fantastic. I have made so many delicious meals from your recipes. Thank you for sharing

15/11/10 10:39 am  
Anonymous Oh said...

I made it and everyone loves it!! Thanks again for your recipe.

17/11/10 7:58 pm  
Anonymous Anonymous said...

I made this twice. Fantastic! But both times it sank in the middle? What could cause this?

15/6/11 8:07 pm  
Anonymous Anonymous said...

Like someone else, mine sank in the middle and wasn't browned at all - I cooked it at 150C in a fan forced oven. What may I have one wrong?

24/6/11 3:06 pm  
Blogger Amanda and Debbie said...

It sounds like your cake may have been undercooked. Did you test the the centre with a knife or wooden skewer? How long did you bake the cake for, and did you use the pan size specified in the recipe (10cm by 20cm base measurement)?

26/6/11 3:42 pm  
Anonymous Anonymous said...

This was soooo amazing. My husband ( who has an aversion against lemon) could not stop eating and my friends loved it.

Gonna try the other recipes from your blog!

Keep up the good work


18/6/13 5:18 pm  
Blogger Lurv2Cook said...

Do you girls think you can experiment with a vegan cake or two? I omitted the dairy from this recipe and the cake didn't rise. However the smell was divine, taste was ok but dense and presentation was a flop 🤣. Perhaps I should have stuck with the recipe and and let you Girls be the cake wizards! 😉

22/7/17 5:32 pm  

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