"A lovely tea cake, you might say, this one is an oldie of mine that really is just delightful. Whether served at a celebration or simply enjoyed with a cup of tea (my favourite way to have it), this beautiful cake, with its refreshing flavours, will brighten your day." Sarah Pound.
"Family Food by Sarah Pound, published by Plum, RRP: $44.99, photography by Mark Roper."
INGREDIENTS (Serves 8)
- 200 g unsalted butter, softened
- 275 g (11/4 cups) caster sugar
- 1 teaspoon vanilla extract
- zest of 1 large lemon
- 3 eggs, at room temperature
- 225 g (11/2 cups) plain flour
- 11/2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 30 g (1/2 cup) shredded coconut, plus extra for topping
- 250 ml (1 cup) full-cream milk or coconut milk
COCONUT CREAM CHEESE FROSTING
- 4 tablespoons cream cheese, softened
- 3 tablespoons unsalted butter
- 240 g (11/2 cups) pure icing sugar
- 1 teaspoon lemon zest, plus extra for topping
- 2 tablespoons freshly squeezed lemon juice
- 1–2 tablespoons coconut milk
METHOD
- Preheat the oven to 160°C (fan-forced). Grease a 20 cm round cake tin and line the base and side with baking paper.
- Let’s get going. Place the butter, caster sugar, vanilla and lemon zest in the bowl of an electric mixer and mix on medium speed using the paddle attachment until pale and fluffy (alternatively, use hand-held electric beaters). Add the eggs one at a time, beating well after each addition.
- Now for the dry ingredients. Sift the flour, baking powder and bicarbonate of soda into a separate mixing bowl, then mix in the shredded coconut with a wooden spoon. Gradually fold the dry ingredients into the wet mixture in three stages, alternating with the milk until fully combined.
- Pour the batter into the tin. Bake for 60–65 minutes until a skewer inserted in the centre of the cake comes out clean. Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
- Prepare the coconut cream cheese frosting. Beat the cream cheese and butter in a mixing bowl until smooth. Gradually add the icing sugar and lemon zest and juice and mix until fluffy, then add just enough coconut milk to make a spreadable consistency.
- Use a palette knife or spatula to spread the frosting over the cooled cake. Sprinkle on the extra lemon zest and shredded coconut and serve.
