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Tart London: How to make lemon and coconut cake

Evening Standard logo Evening Standard 30/08/2018 Jemima Jones and Lucy Carr-Ellison

a slice of pizza on a plate © Provided by Evening Standard Limited This is a deliciously lemony lemon cake.

It is gooey and crunchy and indulgent. It is the ideal treat for a couple of minutes of ‘me’ time in late summer afternoon sunshine.

In the hectic world that we live in, juggling work, babies, London life and the constant demands of digital screens, it is so important to switch off for a moment and let your mind wander to a happy place. We have started imposing a ban on social media every now and then if we are away with the family or on a romantic getaway — or simply on an afternoon when there is a freshly baked cake to be savoured.

You could also serve this cake as a dessert — bake it in a round tin so it doesn’t feel too ‘afternoony’ and serve with either a dollop of crème fraiche or whip up some double cream with a little maple syrup and vanilla. Either way, do serve with some berries. 

Wine, woman and song: Tart soak up the delights of Wilderness Festival © Provided by Evening Standard Limited Wine, woman and song: Tart soak up the delights of Wilderness Festival We were recipe testing this cake after a long walk, and when we came back past the vegetable and fruit garden we found an abundance of plump blackcurrants and bushes laden with gooseberries. What happiness this brings. The blackcurrants were perfect with the cake but if you can’t get your hands on any then serve with blackberries.

Lemon and Coconut Cake (Serves 10)

Ingredients:

For the cake

shredded coconut © Provided by Shutterstock shredded coconut 75g shredded coconut

Juice and zest of 2 large lemons

175g butter, softened

100g caster sugar

175g self-raising flour (you can also use gluten-free)

3 eggs

Watch: How to Make Strawberry Poke Pound Cake (provided by My Recipes)

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3 tbsp coconut milk

1 tsp vanilla extract

1 tsp baking powder

For the drizzle

100g caster sugar

Squeezing the juice of a lemon © Provided by Shutterstock Squeezing the juice of a lemon Juice of 2 lemons

Method:

Preheat the oven to 180C and line a 1kg loaf tin. In a small bowl, mix the coconut, lemon juice and zest, and leave to soak. In a large mixing bowl, beat the butter and sugar together until pale and fluffy. Mix in the flour, eggs, coconut milk, vanilla and baking powder. Beat until smooth then fold in the coconut and lemon mixture. Combine. Pour into the tin and bake for about 30 minutes until just golden on top and with a slight bounce to the touch. Turn out onto a cooling rack. Quickly blend the caster sugar and lemon juice, pour over the warm cake and leave to soak in. 

Related: You've been making waffles wrong your whole life (provided by Lovefood)

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