Lemon And Coconut Sponge Recipes

LEMON AND COCONUT SPONGE

Steps:

• Preheat the oven to 180°C (160°C fan oven) mark 4. Grease a deep 20.5cm (8in) cake tin and line with greaseproof paper.
• In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time and beat in. If the mixture looks likely to curdle, add 1tbsp of the flour.
• Add flour, vanilla extract, soured cream, lemon zest and juice and coconut, then fold together. Pour into the tin and bake for 1hr 15min until well risen, golden and a skewer inserted into the centre comes out clean.
• To make the topping, put the sugar in a pan and add the lemon juice. Heat gently to dissolve the sugar, then bring to the boil and simmer for 1-2min to make a syrup. Pierce the top of the cake all over with a thin skewer. Pour the syrup over, allowing it to sink into the cake and drip down the sides, then sprinkle with coconut. Like this? You'll love... Lemon and poppy seed buttermilk cake Lemon and blueberry polenta cake Layered lemon meringue cake Lemon drizzle loaf Lemon drizzle cheesecake Baked lemon cheesecake

COCONUT LEMON CAKE

Steps:

• Preheat oven to 325 degrees. Butter a 12-cup Bundt pan; dust with flour, tapping out excess. In a medium bowl, sift together flour, baking powder, and salt.
• In a mixing bowl, beat butter on medium-high until pale and fluffy, about 2 minutes. Add 1 1/2 cups granulated sugar and lemon zest; beat until light and fluffy, about 5 minutes. Beat in eggs, one at a time, scraping down sides of bowl. Reduce speed to low; beat in flour mixture in three additions, alternating with two batches coconut cream, until just combined (do not overmix).
• Transfer batter to prepared pan; tap on counter, and smooth top with an offset spatula. Bake until golden brown and a cake tester comes out clean, about 45 minutes.
• Meanwhile, in a small bowl, make lemon syrup: combine the lemon juice (you will need about 1/3 cup), remaining 1/4 cup granulated sugar, and 1/2 cup water. Stir until sugar is dissolved.
• Transfer Bundt pan to a wire rack to cool 30 minutes. Gradually brush cake with lemon syrup over the next 30 minutes as it continues to cool, letting it absorb before brushing on more. Turn out cake onto rack to cool completely. (Cake can be stored at room temperature, wrapped in plastic, up to 3 days.)
• In a well-chilled bowl, whisk heavy cream until soft peaks form. Add confectioners' sugar and whisk until medium-stiff peaks form. Just before serving, top cake with whipped cream, then toasted coconut.