cake
An utter delight to make, this easy-peasy lemon and coconut cake is delicious with each crumb, and a healthy-ish frosting of Greek yoghurt and honey makes this indulgence as guilt free as possible. Everything gets stirred into one single bowl, basic measuring and skill set required and you’ve got yourself a lovely afternoon tea cake, or even sneaky sweet morning surprise.
To make this vegan, one could substitute Greek yoghurt with Coconut dairy free yoghurt – but I have yet to try that.
The Recipe
Serves
Ingredients
- 1 1/3 cup flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp baking soda
- ½ cup vegetable oil
- 1/3 cup cold water
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 90g Greek yoghurt or coconut yoghurt
- ¾ cup castor sugar
- ¾ cup desiccated coconut
- Frosting:
- 30-40 g Greek yoghurt or coconut yoghurt
- 1 tbsp honey
- desiccated coconut
Instructions
- Prepare a 9-inch cake tin by greasing and flouring
- In a big mixing bowl, whisk together the oil and cold water until frothy and turned white in colour
- Then add the yoghurt, sugar and lemon juice and whisk
- Then add the coconut and remaining dry ingredients and stir with a spatula or wooden spoon until combined
- Pour into tin, tap against the surface to remove any air bubbles
- Bake in preheated oven of 180C for 25 minutes
- Allow to cool completely before removing from cake tin
- Spread yoghurt on top of the cake, followed by drizzles of the honey and sprinkle desiccated coconut on top
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