Lemon Coconut Slice Cake

By RecipeTin Eats · 50 min

Ingredients

Instructions

1. Preheat the oven to 180°C/350°F (160°C fan). Grease and line a 20cm/8" pan with paper.
2. Whisk the dry ingredients in a medium bowl and set aside.
3. Using a handheld electric beater, cream the butter and sugar until smooth and fluffy, about 2 minutes. Do not use a stand mixer.
4. Beat in the eggs one at a time until smooth. Then beat in the vanilla, lemon zest and lemon juice until just combined. It will look a little curdled; this is fine.
5. On low speed, beat in 1/3 of the flour until mostly mixed in. Beat in half the milk until just incorporated. Repeat with another 1/3 of the flour, the remaining milk, then the remaining flour, mixing briefly after each addition.
6. Stop beating as soon as the flour disappears, then finish mixing by hand with a rubber spatula until no dry flour remains. The batter should be like softly whipped cream, with little lumps from the coconut.
7. Scrape the batter into the pan and smooth the top. Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean.
8. Cool in the pan for 5 minutes, then turn out upside down onto a rack and cool completely.
9. Mix the icing sugar with the lemon juice using a spatula and a smearing motion, adding extra lemon juice only 1/2 teaspoon at a time, until the icing is thick and spreadable like peanut butter, not runny.
10. Spread the icing over the cooled base to the edge, then sprinkle with coconut while the icing is wet. Let the icing set for 1 hour before slicing.

Summarized from RecipeTin Eats's video. Watch it for the details.

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