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coconut cake with lemon and ginger by larderlove

Easy Coconut Lemon and Ginger Cake

Karon Grieve
This delightful cake is packed with flavour, moist and fluffy and smart enough for the best tea party
4.75 from 4 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course baking
Cuisine British
Servings 8 people
Calories 503 kcal

Ingredients
 

  • 65 g unsalted butter
  • 1 lemon zested
  • 110 g caster sugar
  • 115 ml coconut milk
  • 2 medium eggs
  • 110 g self raising flour
  • 1/2 tsp baking powder
  • 40 g dessicated coconut
  • 1 tsp ground ginger

Lemon and Ginger Syrup

  • 1 lemon juice juice from above lemon you zested
  • 1/2 tsp ground ginger
  • 60 g sugar
  • 50 ml water

Frosting

  • 75 g unsalted butter
  • 75 g cream cheese
  • 250 g icing sugar
  • 1 tsp lemon juice
  • 2 tbsp desiccated coconut
  • 1/2 tsp ground ginger
Metric - US Customary

Instructions
 

  • grease and line 2 x 15cm (6") baking tins and preheat oven to 180C
  • Beat the butter and sugar till light and fluffy
  • gradually add in the coconut milk, eggs, flour, baking powder, lemon zest and desiccated coconut and make sure everything is really well combined
  • Spoon the cake batter into greased and lined baking tins and bake for approximately 25 minutes till a cocktail stick comes out clean when piercing centre of cake. It should be golden and bounce back when lightly touched in centre
  • Allow cake to cool for 10 minutes in tin before removing to cooling rack to cool completely

Make the lemon syrup

  • In a small pan heat the lemon juice, water and sugar and bring to boil then simmer till it thickens to a syrup, set aside to cool

Frosting

  • Beat together the butter and cream cheese along with lemon zest, ginger and coconut
  • Add the icing sugar a bit at a time till you get a good thick creamy consistancy

Assembling the cake

  • Place one of the cakes on a serving plate and pierce top all over with cocktail stick and drizzle over some of the syrup
  • Spread half the frosting thickly on this base cake
  • For the top cake I prefer to spread on the frosting before I place on top of the other cake to avoid squashing it down too much
  • Sprinkle the top with toasted coconut shards if you have them or just more desiccated coconut and the last of the syrup as a final touch

Notes

This cake will keep well for a few days in a cake tin. You can freeze the sponge unfrosted for up to 3 months.
Use this recipe to make coconut cupcakes instead of a cake

Nutrition

Calories: 503kcalCarbohydrates: 67gProtein: 5gFat: 26gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 89mgSodium: 80mgPotassium: 142mgFiber: 2gSugar: 53gVitamin A: 626IUVitamin C: 9mgCalcium: 46mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove