LEMON COCONUT CAKE for the guests. Delicious!
You can entertain with afternoon tea and not worry that your joining in for a piece of cake or take in your own cake to work for that morning tea table or simply serve as a dessert.
1 piece for a snack.
I’m going to try this with orange next!
- 125g unsalted butter
- 2 tsp finely grated lemon rind
- 3/4 cup Stevia powder
- 2 eggs
- 1 1/4 cups Wholemeal SR flour (discard the sifted crumbs)
- 1/2 cup desiccated coconut
- 2/3 cup skim milk (or preferred)
- 1/3 cup lemon juice (fresh squeezed- about 2-3 lemons)
- 1/4 cup desiccated coconut for the top
Preheat oven 180 deg. Lightly spray a cake tin with olive oil. Line with bake paper. Quick spray on paper as well.
Electric beat, butter, eggs, rind & 1/2 cup of the sweetener until light and fluffy. Add eggs 1 at a time beating well. Fold in flour, desiccated coconut and milk until combined.
Spread mixture into tin. Bake 25-30 mins or until skewer comes out clean.
Meanwhile, combine lemon juice, remaining sweetener and 2 tbl water in a small saucepan over med heat. Stir in sweetener until dissolved. Bring to boil then low for 2-3 mins. Stevia won’t thicken. However it doesn’t affect taste.
Pour over half the syrup. Leave stand 5 mins before removing from tin.
Sprinkle coconut on top.
Serve warm with drizzle of remaining syrup or with low fat custard or even cold on its own.
*If you want to add icing, you can use:
- Heaped 1/4 tsp honey
- 95g lite cream cheese
- 60-80g lite Greek yoghurt
- Few drops vanilla extract
- Lemon rind
- 1-2 tsp lemon juice
Mix all ingredients and spread over cake.
Refrigerating will help it set.