I am normally not fond of cakes with lemon in them but this one is delicious. It can be served as an afternoon treat or dessert. Enjoy 🙂
Lemon & Coconut Cake
- 200 g butter
- 1/2 cup maple syrup
- 1 tablespoon grated lemon rind
- 2 eggs
- 3/4 cup coconut
- 2 cups wholemeal atta flour
- 2 teaspoons baking powder
- 1 1/4 teaspoons bi carb soda
- 1/2 lemon juice
- 1/2 cup milk
- extra 1/4 cup maple syrup for glaze and coconut to sprinkle over top of cake.
Using an electric beater beat butter, maple syrup and lemon rind until creamy. Add one egg at a time and continue to beat until well combined. Fold through flour, baking powder, bi carb, coconut milk and lemon juice. Gently mix until well combined. Pour batter into a lined loaf tin or a fluted tube pan (bundt pan). Bake in a 170 degree oven for 40-50 minutes. To check if cake is cooked insert a skewer in the centre, if it comes out clean it is ready. Remove cake from oven and allow to cool for 5 minutes. Turn cake out onto serving plate. In a small saucepan bring to boil the extra 1/4 cup of maple syrup. Once mixture bubbles remove from heat and brush over the top of the cake. Sprinkle with coconut and serve.