Brazilian Lemon Coconut Cake
4.3 / 5 from 3 reviews
Serves: about 8 people. Portion size: about 120g per person. Country of origin: Brazil. Features fresh lemon zest and/or juice. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 282 kcal
- Protein
- 4.1 g
- Carbohydrate
- 39 g
- of which sugars
- 21 g
- Fat
- 12 g
- of which saturates
- 7.4 g
- Fibre
- 1.4 g
- Salt
- 0.28 g
Ingredients
- 2 unwaxed lemons, zest and 70ml juice
- 220g plain flour
- 2 tsp baking powder
- 80g desiccated coconut
- 140g caster sugar
- 3 large eggs
- 180ml light coconut milk
- 90ml vegetable oil
- 40g desiccated coconut for topping
- 100g plain yoghurt, to serve
Method
Heat the oven to 180°C/160°C fan and line a 20cm square tin.
Whisk eggs, sugar, oil, coconut milk, lemon zest and juice.
Fold in flour, baking powder and coconut until just combined.
Bake for 30–35 minutes until risen and a skewer comes out clean.
Cool, scatter with toasted coconut and serve in small squares with yoghurt.
Reviews
My first attempt at Brazilian Lemon Coconut Cake was a success, with one small note for next time. Mine needed the full thirty-five minutes; covering the top loosely kept it pale and tender.
Sarah GoodallI enjoyed making Brazilian Lemon Coconut Cake and the instructions behaved exactly as promised. Toasting the coconut topping added a lovely contrast to the soft cake.
steve4Brazilian Lemon Coconut Cake earned a permanent place in my recipe folder. The crumb stayed moist from the coconut milk and had a clear fresh-lemon fragrance.
Steve Allanson