Lemon coconut cake

Lemon coconut cake

Get stuck into layer upon layer of lemony and coconut gorgeousness.

By , 21 September 2015
Lemon coconut cake
  • Ready in: 120 mins
  • Serves: 14
  • Price: 68p per serving
Nutritional Info
Each 147g serving contains
  • Fat high
    34g
    48%
  • Saturates high
    22g
    107%
  • Sugars high
    40g
    44%
  • Salt med
    0.76g
    13%
  • Energy 2361KJ 564KCAL
    28%
of your reference intake.
Typical energy values per 100g: 1606kJ/384kcal.
Ingredients
  • 225ml milk
  • 5 tbsp lemon juice
  • 350g caster sugar
  • Finely grated zest of 2 large unwaxed lemons
  • 100g desiccated coconut
  • 300g plain flour
  • 1 & 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 225g butter
  • 4 large eggs
  • 100g unsalted butter
  • 100g icing sugar
  • 300g Asda Soft Cheese
  • 1/4 tsp vanilla extract
  • 1 tsp lemon juice
  • 150g Asda Extra Special Lemon Curd
  • Cake decorations (optional)
Method
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Grease and line three 20cm shallow cake tins. Put the milk and 1 tbsp lemon juice in a jug. Stir and leave to stand for at least 5 minutes.

  • Put the rest of the juice in a pan with 75g sugar and heat gently until the sugar dissolves. Remove from the heat and stir in the lemon zest and coconut. Set aside.

  • Sift together the flour, baking powder and bicarbonate of soda.

  • Cream the butter and the rest of the sugar. Beat in the eggs, one at a time.

  • Fold in the flour, milk and coconut mix. Transfer to the tins, level the tops and bake for 25 minutes or until the tops spring back when lightly pressed. Cool on a wire rack.

  • For the filling, cream the butter and icing sugar, then beat in the soft cheese, vanilla and lemon juice.

  • Sandwich the cakes with the lemon curd and 2/3 of the filling. Spread the rest on the top and decorate, if desired.