Lemon Coconut Traybake Recipes
LEMON COCONUT TRAYBAKE
An easy to make Lemon Coconut Traybake, soft and moist and topped with an amazing frosting, the perfect tea time treat.
Provided by The Gardening Foodie
Categories cake / dessert
Time 30m
Number Of Ingredients 15
Steps:
- Combine the flour, baking powder, salt, sugar, coconut, lemon rind and melted butter in a bowl and mix well. Stir in the milk, buttermilk, and vanilla extract. Be gentle when mixing and do not overbeat. Overbeating will result in a dry texture of the baked cake.
- Spread the mixture evenly into a greased and lined 12 x 9 inch ( 30 x 21 cm ) pan and bake in a preheated oven of 340°F / 170°C for 20 to 25 minutes until baked or a skewer inserted comes out clean.
- Leave the cake in the tin to cool completely before frosting/icing.
- Place the powdered sugar/icing sugar and butter in a bowl and pour in the boiling water to make a thick frosting/icing. If you find that the frosting is too thick, then just add a little more water. A teaspoon at a time, until you achieve the desired consistency. Keep in mind that the frosting will set firm once it has cooled down. If the frosting is too runny, then add in a bit more powdered/icing sugar. Spread the warm frosting over the cake.
- Sprinkle with lightly toasted desiccated coconut if preferred.
Nutrition Facts : ServingSize 1 slice, Carbohydrate 34 g, Protein 4 g, Fat 9 g, SaturatedFat 7 g, Cholesterol 5 mg, Sodium 143 mg, Fiber 2 g, Sugar 21 g, Calories 227 kcal
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