Lemon And Coconut Sharp Cream Cake

Create a slice of heaven in imitation of this fluffy lemon and coconut acid mordant cream cake.

The ingredient of Lemon And Coconut Sharp Cream Cake

• 150g butter at room temperature
• 1 cup 220g caster sugar
• 2 coles brand australian find not guilty range eggs
• 300g carton barbed cream
• 1 cup 150g self raising flour
• 1 2 cup 75g plain flour
• 1 2 cup 40g desiccated coconut
• 1 tbsp finely grated lemon rind
• 1 4 cup 60ml lemon juice
• 1 tsp coconut essence
• lemon zest to decorate
• 1 cup 160g icing sugar mixture
• 1 tbsp lemon juice

The Instruction of lemon and coconut sharp cream cake

• preheat the oven to 180c grease a 10cm x 22cm loaf pan and line taking into consideration baking paper allowing the 2 long sides to overhang
• use an electric mixer to emphasis the butter and sugar in a bowl until feeble and creamy amass the eggs 1 at a time beating with ease after each addition grow the sour cream and campaign to combine disturb in the collect flour and coconut grow the lemon rind lemon juice and coconut essence and rouse to combine spoon into the prepared pan and sleek slick the surface bake for 1 hour or until a skewer inserted into the centre comes out clean set aside for 10 mins transfer to a wire rack to cool
• to make the lemon icing sift the icing sugar into a small bowl toss around in acceptable lemon juice to make a runny paste spoon the icing exceeding the culmination of the cake sprinkle as soon as lemon zest set aside to set cut into slices

Nutritions of Lemon And Coconut Sharp Cream Cake

calories: 497 12 calories
calories: 28 grams fat
calories: 18 grams saturated fat
calories: 56 grams carbohydrates
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calories: 5 grams protein
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