Lemon – Coconut Loaf Cake #Wheat Flour contest #. Great, moist cake with delicate lemon flavor. To please everyone I served this to I omitted the coconut. A deliciouly lemon coconut cake, simple to make and just as easy to eat.
The flavor is simply wonderful, packed with This coconut pound cake is very freezer friendly so if you wanted to make a few loaves or perhaps cut into portions and freeze, there isn't any loss of quality once defrosted. This lemon coconut loaf will fulfil all your lemon cake dreams. If you are not a big fan of coconut, don't go away yet! You can have Lemon – Coconut Loaf Cake #Wheat Flour contest # using 10 ingredients and 8 steps. Here is how you cook that.
Ingredients of Lemon – Coconut Loaf Cake #Wheat Flour contest #
- You need 1.5 Cups of Flour.
- It’s 1/2 Cup of Butter/Margarine/Oil (I used veg oil).
- You need 3/4 Cup of Sugar.
- It’s 2 of Large eggs.
- Prepare 3 tbsp of freshly squeezed lemon juice (from 1 lemon).
- It’s 1/2 tsp of vanilla essense.
- It’s 1 tsp of lemon zest.
- You need 1/2 Cup of Fresh Coconut milk.
- It’s 2 tsp of baking powder.
- It’s 1/2 tsp of salt.
This loaf can easily be converted into a lemon drizzle loaf by making a couple of easy substitutions (and omissions). While coming up for the title of this recipe, I was wondering if this. This luscious lemony lemon coconut oil cake recipe is incredibly easy to make and is so delicious to eat. The crumb is light and delicate and the sharp lemon glaze compliments it beautifully.
Lemon – Coconut Loaf Cake #Wheat Flour contest # instructions
- Ensure all ingredients are at room temperature. Preheat oven to 180 degrees. Line or grease your tin/pan..
- Mix sugar and oil till well combined. Then add one egg at a time and beat till fluffy..
- Sift flour baking powder and salt. Set aside..
- Add your lemon juice to your milk..
- Start adding in your flour in 3 or 4 parts to the egg mixture alternating with the milk mixture. Mix till combined but don't over mix..
- Add in your lemon zest and vanilla essence..
- Bake for 25 – 30 minutes. Let it cool completely..
- Enjoy with a cuppa!!.
I based this recipe on the recipe I use for all of my loaf cakes but changed things up a little. We called it "lemon loaf" (to make it sound less like a dessert, I suppose), and always ate thick slices of it for dessert, breakfast, or snacks. Don't forget coconut butter — it has lots of healthy coconut fats, while. Shayna Taylor shows us how to make this delicious lemon coconut cake instead. Lemon coconut cake, with deliciously moist coconut cake layers, homemade lemon curd, toasted coconut and cream cheese frosting, is a What I love about this lemon coconut cake, besides the flavor, is the dense and fluffy texture.
