Coconut lemon drizzle cake
Serves 10-12 | prep 35 mins | total time
Coconut lemon drizzle cake
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Serves 10-12 | prep 35 mins | total time
Rate
Nutritional information (per serving)
Calories
598Kcal
Fat
34gr
Saturates
23gr
Carbs
64gr
Sugars
47gr
Fibre
2gr
Protein
7gr
Salt
0.6gr
Ingredients
For the sponge layers
- 250g soft unsalted butter, plus extra for greasing
- 225g caster sugar
- 100ml coconut cream - see tip at bottom of recipe
- 4 medium eggs, beaten
- 225g self-raising flour
- 1 tsp baking powder
- 50g desiccated coconut
For the lemon drizzle and candied lemon slices
- 2 lemons
- 125g caster sugar
For the frosting
- 100g soft unsalted butter
- 100g icing sugar, sifted
- finely grated zest of 1 large lemon, plus 1 tbsp juice
- 180g full-fat soft cheese (we used Philadelphia)
- 150ml coconut cream - see tip at the bottom of recipe
- 25g desiccated coconut
Step by step
Get ahead
The sponge layers freeze for up to 1 month, well wrapped. Defrost completely before assembly. The lemon syrup and slices can be made up to 3 days ahead, and kept (separately) in the fridge.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and base-line 2 x 18cm round sponge tins.
- Finely grate the zest from the 2 lemons (reserve the zested lemons) and put in a large bowl with the butter and 225g caster sugar for the sponge. Beat together with an electric whisk until pale and creamy. Gradually whisk in the 100ml coconut cream then slowly add the eggs, adding a little flour to prevent the mixture from curdling. Sift in the remaining flour and the baking powder with a pinch of salt, add the 50g of the desiccated coconut and fold in until combined. Divide the mixture equally between the tins, levelling the surfaces. Bake for 25-30 minutes until golden and firm to the touch. Cool in the tins for 15 minutes before turning out onto a wire rack to cool completely.
- Halve the reserved lemons and squeeze the juice from 3 of the 4 halves. Place in a saucepan with the 125g caster sugar and 100ml water. Thinly slice the remaining lemon half, discarding any pips, then add to the pan. Bring to a gentle simmer for 5-8 minutes until you have a lovely syrup and candied lemon slices. Lift the lemon slices out onto a plate lined with baking paper and set aside to cool, keeping the syrup to drizzle.
- For the frosting, put the soft butter, icing sugar, lemon zest and juice in a large bowl and beat using a hand-held electric whisk until you have a smooth mixture. Whisk in the soft cheese and the 150ml coconut cream until you have a lovely thickened, spreadable mixture. Chill for at least 30 minutes to firm up.
- To assemble, start by spooning the lemon drizzle syrup over the surface of each sponge, reserving about 2 tablespoons to drizzle over the assembled cake.
- Put one sponge layer on a serving plate and spread with a layer of the coconut and lemon frosting. Place the other sponge on top and press down gently. Using a palette knife, spread the frosting around the top and sides of the cake until covered. Drizzle the remaining lemon syrup over the top and then sprinkle with the remaining desiccated coconut. Decorate with the candied lemon slices.
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Tip Coconut cream is a thick pourable cream that comes in a carton (a storecupboard ingredient, not chilled). If you can’t get hold of it, use 2 x 400g tins of full-fat coconut milk, pour them into a jug or bowl and then chill overnight.
They should separate into the thick coconut cream that you need for this recipe (spoon off and measure out as required), plus a thin coconut 'water' - you can either discard this, or use it instead of water when cooking rice; it adds a lovely flavour.
