The batter for this
Lemon Coconut Cake has to be the quickest to mix, ever! If you start by melting the butter in the microwave, it can take less than 5 minutes to get the cake into the oven and baking, as by the time all the ingredients are weighed into the bowl, the butter is ready to add. The only thing holding you up would be pre-heating the oven, which may not be necessary with a fan-assisted oven.
It has to be said that this isn't the lightest cake ever, but it is tasty and makes a good mid-week 'cake-tin filler'. I decided not to add a frosting, so made a drizzle by dissolving a tablespoon of caster sugar in the juice of a lemon (the one that I'd taken the zest from) by heating them together in the microwave for a few seconds. I pierced the top of the cake using a cocktail stick, as soon as it came out of the oven and spooned the hot lemon syrup over, then sprinkled on a little extra granulated sugar.
I must admit that's quick and easy to put together and that's always useful when you forget (as I have more than once) that you promised to make a cake. Could be a good dessert cake. I'll still have to remember to leave enough time to bake it, though.
ReplyDeletewow, that looks moist. Lemon and coconut are so summery and so divine. Slice please!
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