MOIST AND LEMONY COCONUT CAKE

Moist and Lemony Coconut Cake image

More-ish rich lemony quick food processor cake! Yummy dense, moist lemon coconut cake is similar to popular cafe cakes!

Provided by Sadiejane

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 2h15m

Yield 10

Number Of Ingredients 14

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Ingredients

1 ½ cups self-rising flour
1 cup superfine sugar
½ cup cold unsalted butter, cut into pieces
4 eggs
1 cup milk
¼ cup lemon juice
2 teaspoons finely grated lemon zest
1 cup sweetened flaked coconut
¼ cup unsalted butter
2 ½ cups confectioners' sugar
2 tablespoons coconut milk powder
2 tablespoons lemon juice
2 teaspoons finely grated lemon zest
¼ cup sweetened flaked coconut

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Grease a 9-inch round baking pan.
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.
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.
Transfer batter to a large bowl; fold 1 cup coconut into the batter.
Pour batter into prepared baking pan, smoothing the surface of the batter.
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.
Beat 1/4 cup butter with an electric mixer in a bowl until light and creamy.
Gradually beat in confectioners' sugar, coconut milk powder, 2 tablespoons lemon juice, and 2 teaspoons lemon zest until frosting is smooth.
Spread frosting over completely cooked cake.
Sprinkle remaining 1/4 cup coconut atop frosted cake.

Nutrition Facts : Calories 512 calories, Carbohydrate 73.5 g, Cholesterol 104 mg, Fat 22.6 g, Fiber 1.5 g, Protein 6 g, SaturatedFat 15.3 g, Sodium 308.7 mg, Sugar 55.7 g