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Thursday, 28 February 2013

Lemon and Coconut Cake



Recipe & Image taken from http://www.josblueaga.com

300g self raising flour
1 tsp baking powder
250g margarine/butter
230g caster sugar
50g desiccated coconut
4 eggs
100ml milk
Zest & juice of 2 lemons
3 tbsp caster sugar mixed with 3 tbsp desiccated coconut

3 tbsp lemon curd
150g margarine/butter
300g icing sugar

With either a freestanding machine or hand-whist mix together flour, baking powder, sugar, coconut and butter.  In a jug whisk the milk and eggs and lemon zest together.  Add half the flour mixture and the slowly add the second half and mix to combine.  Spoon into two 8 inch greased sandwich tins and give a little tap for a flat bake.  Bake at 170 degrees for 20 minutes then sprinkle the coconut and sugar mix over one of the cakes and continue to bake for 5-10 minutes more until well baked.  Leave to cool completely before spreading the bottom sponge (the one without the sugar mix on) with 3 tbsp lemon curd.  Whip together the butter and icing sugar and pipe in rings over the bottom cake before adding the top sponge onto finish.

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