Name: Lemon and coconut cake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8-12 servings
Cuisine: Bake
Ingredients: 80 ml butter melted; 250 ml milk full cream; 100 ml water; 5 ml vanilla extract or essence; 5 ml vinegar; 30 ml lemon juice; 350 ml flour cake; 2 ml salt; 3 ml Baking powder; 2 ml Bicarbonate of soda; 200 ml castor sugar; 30 ml lemon zest only

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Ingredients (12)

80 ml	butter — melted
250 ml	milk — full cream
100 ml	water
5 ml	vanilla — extract or essence
5 ml	vinegar
30 ml	lemon juice
350 ml	flour — cake
2 ml	salt
3 ml	Baking powder
2 ml	Bicarbonate of soda
200 ml	castor sugar
30 ml	lemon — zest only

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Method:

Preheat the oven to 180ºC and grease a baking pan of your choice – This recipe used a 20cm ring pan which made 2 cakes.

Melt butter and allow to cool to room temperature.

Put the milk or coconut milk and water into a small dish and mix in the extract and then add the vinegar and lemon juice and allow mixture to curdle slightly.

Sift flour, salt, baking powder and bicarbonate soda into a large mixing bowl and then stir in the sugar and lemon rind ensuring to mix thoroughly.

Pour the milk mixture into the melted butter and using a whisk mix thoroughly.

Gently pour the wet ingredients over the dry ingredients, while continuing to mix the batter with a spatula.

Do not over mix. Just use folding in method to ensure that all the ingredients are thoroughly incorporated and there are no lumps.

Pour into the baking pans and bake cake for 25 minutes or until a skewer/toothpick inserted comes out clean.

Serving tips:

You can use a cream cheese icing and spread over the cake and then sprinkle toasted desiccated coconut over the top.

You could also just dust some icing sugar over the top and sprinkle some grated lemon rind over.

Recipe reprinted with permission of HealthyVegetarianFoods. To see more recipes, click here.