Tag Archives: Afternoon Tea Cake

Coconut (with a hint of lemon) Cake

Coconut (with a hint of lemon) Cake | Gather and Graze

For many, the smell and taste of coconut will evoke a variety of memories. Perhaps it transports you back to an exotic island holiday where days were spent beachside in a somewhat idle fashion, sipping kitsch cocktails from hollowed out coconuts. For me, it brings to mind a period in the late 80’s of hanging out with friends at the local public pool, rubbing coconut oil onto arms and legs before baking in the sun… hmmm, and drinking way too much Malibu and milk. With hindsight, neither option a wise choice!

This cake is coconutty in the extreme, flavoured with both desiccated coconut and coconut milk. It’s beautifully moist, not too sweet and the lemon adds a brightness that cuts through the richness perfectly. A great solution for getting that much-desired coconut fix, without risking skin cancer or a hang-over!

Coconut (with a hint of lemon) Cake | Gather and Graze

  • Servings: 8-10 Slices
  • Difficulty: Easy
  • Print

Ingredients

  • 125g (½ Cup) Unsalted Butter
  • 175g (¾ Cup) Raw Caster Sugar
  • 2 Large Free-Range Eggs
  • Zest of 1 Large Lemon
  • 250mls (1 Cup) Coconut Milk*
  • 225g (1½ Cups) Plain Flour
  • 10g (2 tsp) Baking Powder
  • Pinch of Salt
  • 130g (1½ Cups) Desiccated Coconut

Lemon Syrup Ingredients

  • 30mls (2 Tbsp) Lemon Juice
  • 60g (¼ Cup) Caster Sugar

Instructions

Pre-heat the oven to 180°C/350°F. Grease and line a 23 x 13 cm (9 x 5 inch) loaf tin.

Using an electric mixer, beat together the butter and sugar, until light and fluffy. Add the eggs, one by one, mixing well after each one, then stir in the lemon zest.

Into a separate bowl, sift the flour, baking powder and salt.

Alternating with the coconut milk, stir in the sifted dry ingredients in 2 or 3 lots, then with a light hand, fold in the desiccated coconut.

Pour the mixture into the prepared loaf tin and bake in the pre-heated oven for approximately 1 Hour, until a skewer comes out clean when inserted into the middle. Depending on your oven, the top of the cake may need to be protected with a loose piece of foil in the final 20-25 minutes of cooking, if it appears to be browning too quickly.

For the Lemon Syrup, gently heat the lemon juice and sugar (either on the stove-top or carefully in the microwave), just until the sugar has dissolved. Slowly brush (or spoon) the warm syrup over the cake just after it comes out of the oven (you may wish to poke a few holes into the top using a toothpick to allow the syrup to soak in more easily).

Allow to cool in the tin for 10 minutes, before removing to a cooling rack.

Coconut (with a hint of lemon) Cake | Gather and Graze

Lovely served as is, or perhaps with a dollop of Greek yoghurt or whipped cream on the side.

Coconut (with a hint of lemon) Cake | Gather and Graze

Notes:

  • I used 50g of Ayam Coconut Milk Powder mixed with 200mls of warm water.
  • Lime zest and juice would substitute beautifully for the lemon.
  • Thinking that raspberries might also be a great addition to this cake, though perhaps adjust the amount of desiccated coconut slightly to produce a lighter batter, making it easier to fold in the berries.

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Orange Poppyseed Quatre-Quarts Cake

Orange Poppyseed Quatre-Quarts Cake | Gather and Graze

It’s handy to have a few cake recipes up your sleeve that are both quick and simple. Even better to have one in your repertoire that doesn’t require you to pull out a written recipe at all. A Quatre-Quarts (aka Pound) cake is just that… and as long as you have a set of scales on hand, you can whip this cake up in a flash. Four main ingredients in equal quantities, though you may wish to enhance the basic batter, by adding spices like cinnamon or cardamom or by adding a hit of flavour with the likes of vanilla extract or citrus zest. This time around I’ve gone with the classic combination of orange and poppyseed, which I know will disappear all too quickly this afternoon when school gets out. Continue reading

Chocolate Swiss Roll with Nutella Cream

Chocolate Swiss Roll with Nutella Cream | Recipe | Gather and Graze

How does one get to my age without having made a Swiss Roll? It’s such a classic cake! Rest assured that I’ve already begun making amends for this shameful oversight… I’ve made two in the past week and with the flattering comments flying from the mouths of my boys, you can be sure I’ll be making these regularly in future. Continue reading