I decided to make a lemon drizzle cake for my birthday! I also love coconut so I thought why not give it a go and see how it turns out… well I can tell you this, it turned out fab.
This cake is quite heavy so one slice may be enough. It also tastes so much better the next day after resting and absorbing all that lovely lemon syrup.
For the cake:
3 medium sized eggs at room temperature
1 cup / 250 ml self-raising flour
1 cup / 250 ml ground almond
1 cup / 250 ml desiccated coconut
1/3 cup / 80 ml white caster sugar
1/3 cup / 80 ml cup vegetable oil
1/2 teaspoon baking powder
1 teaspoon vanilla extract / essence
For the lemon drizzle:
2 medium sized lemons washed and sliced into circles
1 cup / 250 ml white granulated sugar
For the Icing:
2 tblsp icing sugar
1 tsp lemon syrup
1 tblsp water
Making the cake
Whisk the eggs until pale in colour and doubled in size.
Add the vanilla extract / essence, oil and caster sugar and whisk until fully mixed in the eggs.
Sift the self-raising flour and baking powder onto the the whisked eggs, add the ground almonds and desiccated coconut.
Using a pallet or a spoon fold the dry ingredients gently until all have mixed into a smooth cake mix.
Pour the cake mix into a greased tin (the tin I used was a round 7.5 inch tin with a 2.5 inch depth) and place in the oven at 180 degrees celsius for 30 minutes, or when testing the cake a knife comes out clean.
Making the Lemon syrup
Wash and slice two lemons
Place the lemons into a medium sized saucepan and add the granulated sugar over it. If you like your syrup really sweet you can add more sugar to it. I prefer a mildly sweet and zingy lemon flavour.
Place the saucepan over a medium sized heat and allow the sugar to dissolve in the lemon. Lower the heat and allow to simmer for 5 to 10 minutes. remove from the heat.
Making the icing
Add two tablespoons of icing sugar to small / medium sized bowl.
Add 1 teaspoon of the lemon syrup to the icing and 1 teaspoon of cold water.
Mix the syrup and water in the icing until the icing is smooth and has no lumps.
Note: The icing needs to be slightly runny so you can pour or drizzle it over the cake, if you find your mixture is too thick then add a bit more water.
Putting it all together
Once you’ve removed the cake from the oven allow it to cool down slightly, remove from the tin. With a skewer or a knife make quite a few holes on top of the cake for the syrup to absorb through.
Warm your lemon syrup up and with a tablespoon start to pour it over your cake slowly.
I left half of the lemon syrup to one side so i could drizzle it over the slices of cake when I served it to my guests.
Finally drizzle the icing over the cake.
I thoroughly enjoyed this scrumptious cake and I hope you do too 🙂