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Lemon coconut custard cake

  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, C, D
MineralsFluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups self-raising flour

  2. cup custard powder

  3. 1 cup caster sugar

  4. cup desiccated coconut

  5. 1 tablespoon grated lemon rind

  6. 1 cup milk

  7. 120g butter, melted

  8. 2 eggs

  9. Coconut icing

  10. 1 1/4 cups icing sugar

  11. 2 tablespoons lemon juice

  12. teaspoon grated lemon rind

  13. 1/3 cup shredded coconut

  14. Lemon zest, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to moderate, 180C. Lightly grease a 20cm-round cake pan and line the base with baking paper.

  2. Sift flour and custard powder together in a large bowl. Stir in sugar, coconut and rind. Add milk, butter and eggs. Using an electric mixer, beat for 2-3 minutes until smooth. Do not over-beat.

  3. Pour mixture into prepared pan. Bake for 35-40 minutes until a skewer inserted in the centre comes out clean. Cool in pan for 5 minutes before turning onto a wire rack to cool completely.

  4. Coconut icing. Sift icing sugar into a heat-proof bowl. Stir in juice and rind. Mix until smooth. Place over a saucepan of simmering water and heat gently, stirring until mixture is of spreadable consistency.

  5. Spread icing over cooled cake. Sprinkle with shredded coconut. Serve topped with lemon zest.

  6. More recipes Bean and zucchini triangles Chicken, spinach and fetta patties Chocolate fudge pecan pie

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