Moist and Lemony Coconut Cake

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease a 9-inch round baking pan.
3. Place self-rising flour, superfine sugar, and 1/2 cup butter in a food processor; pulse until the mixture resembles coarse crumbs, about 20 seconds.
4. Place eggs, milk, 1/4 cup lemon juice, and 2 teaspoons lemon zest in the food processor, and pulse until batter is just mixed, about 10 seconds more.
5. Transfer batter to a large bowl; fold 1 cup coconut into the batter.
6. Pour batter into prepared baking pan, smoothing the surface of the batter.
7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
8. Beat 1/4 cup butter with an electric mixer in a bowl until light and creamy.
9. Gradually beat in confectioners' sugar, coconut milk powder, 2 tablespoons lemon juice, and 2 teaspoons lemon zest until frosting is smooth.
10. Spread frosting over completely cooked cake.
11. Sprinkle remaining 1/4 cup coconut atop frosted cake.

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Reviews (2)

Your Rating:

7

twindarlene

Apr. 14, 2012

"this is good..." See more"

0

Tall Cook

Aug. 29, 2012

"I am wondering if the amount of flour is accurate. My cake was extremely small. The batter was lemony and sweet but only filled 1/3 of a standard cake pan...." See more"