Lemon Coconut Cake

 

 

 

 

 

 

 

Lemon Coconut Cake
Makes: 1 loaf cake or 12 muffins

Lemon Coconut Cake

Ingredients:

  • 400ml can of coconut milk
  • 1 x can SR flour
  • 1 x can desiccated coconut
  • 1/3 can caster sugar
  • 1 large lemon or 2 small lemons

 

Method:

  • Pre-heat oven to 180 degrees Celsius and prepare either a loaf tin by greasing and lining with baking paper or greasing a 12 standard hole muffin tray.
  • Pour the can of coconut milk into a mixing bowl.
  • Use the empty can to measure the flour, coconut and sugar adding them directly into the mixing bowl.
  • Finally add in the fresh juice and all of the freshly grated lemon rind from the lemon(s) and mix until very well combined.
  • Bake in the loaf for approximately 45 minutes or until a cake skewer comes out clean
  • Bake in the muffin tray for approximately 20 minutes or until a cake skewer comes out clean.

Recipe Notes:

  • Store in an airtight container for the maximum of 3 days
  • This recipe is freezer friendly to be consumed within3 months

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Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.