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Annabel Langbein's Lemon Coconut Cake Recipe

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Ingredients

This classic lemon coconut cake recipe from Annabel Langbein is sure to please. You'll need:

  • 3 cups (450g) self-raising flour
  • 2 cups (400g) caster sugar
  • 200g butter, softened
  • 1 cup (250ml) milk
  • 4 eggs
  • 2 tablespoons (30ml) grated lemon zest
  • 1 cup (80g) desiccated coconut
  • Icing sugar, for dusting

For the lemon syrup:

  • 3 tablespoons (45ml) lemon juice
  • 1/2 cup (100g) caster sugar

Instructions

Preheat oven to 180°C. Grease and line a 20cm round cake tin with baking paper.

Sift flour into a large bowl. Add sugar, butter, milk, eggs, lemon zest and coconut and beat for 3 minutes with electric beaters until light and fluffy. Spoon into prepared tin and bake for 45 minutes or until a skewer inserted into the centre comes out clean.

Meanwhile, make the lemon syrup. Heat lemon juice and sugar in a small saucepan, stirring until the sugar has dissolved. Bring to the boil and remove from the heat. When cake is cooked, pierce the top with a skewer and pour over the syrup. Leave to cool in the tin.

Dust with icing sugar and serve. Enjoy!

Nutrition

This lemon coconut cake is a tasty treat that can be enjoyed as dessert or with a cup of coffee as a snack. Each slice contains approximately:

  • 307 calories
  • 12.6g fat
  • 49.9g carbohydrates
  • 4.2g protein
  • 0.3g fibre

The cake is a good source of energy and has a moderate amount of fat. It is also high in carbohydrates, which can provide a quick source of energy.

This cake is relatively low in protein and fibre, so it's best enjoyed as an occasional treat. It's a great way to indulge without feeling guilty!

Tips and Tricks

Here are a few tips and tricks to make this lemon coconut cake even more delicious:

  • Substitute the self-raising flour for plain flour and add 2 teaspoons of baking powder.
  • If you don't have caster sugar, use white granulated sugar instead.
  • For extra lemony flavour, add 1 teaspoon of lemon extract to the cake batter.
  • If you don't have desiccated coconut, you can use flaked coconut instead.
  • For a more indulgent cake, replace 1/2 cup (125ml) of the milk with cream.
  • To make a lemon glaze, combine icing sugar and lemon juice in a bowl and pour over the cooled cake.

This delicious lemon coconut cake is sure to be a hit with family and friends. Give it a try and enjoy!


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