Coconut cake

Name: Coconut cake
Ingredients: 15 ml/1 tbsp finely grated lemon rind; 75 ml/5 tbsp sour cream or natural (plain) yogurt; 115 g/4 oz/1 cup self-raising (self-rising) flour; 75 ml/5 tbsp sour cream or natural (plain) yogurt; 2 large (US extra large) eggs, beaten; 115 g/4 oz/generous 1 cup desiccated (dry unsweetened shredded) coconut; 115 g/4 oz/1 cup butter, softened, plus extra for greasing; 115 g/4 oz/generous ½ cup caster (superfine) sugar

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Sour cream and desiccated coconut make this quick and easy cake very moist, with a full flavour that is lifted by a delicious lemony tang. This cake keeps for eight days in an airtight container.

Ingredients

115 g/4 oz/1 cup butter, softened, plus extra for greasing
115

Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 900 g/2 lb