Lemon coconut cake

Name: Lemon coconut cake
Cuisine: Kenyan
Ingredients: 2.5 c cake and pastry flour; 1 TBS baking powder; 1/2 tsp salt; 11/4 c sugar; 3/4 c butter; 1 c buttermilk; 1/4 c lemon juice; Zest of a whole lemon; 2 TBS vegetable oil; 4 eggs; 1 tsp vanilla essence; 1.5 tsp lemon essence; 1 c butter; 2 1/2 c powdered sugar; 2 tsp lemon extract; Juice of half lemon; Sweetened dessicated coconut flakes

Winnie Kulumba @w_kush

Kilifi

Today I got to try the reverse method. When baking we normally start with butter and sugar but here we do flour first

Winnie Kulumba @w_kush

Kilifi

Today I got to try the reverse method. When baking we normally start with butter and sugar but here we do flour first

Saved

Ingredients

2.5 ccake and pastry flour
1 TBSbaking powder
1/2 tspsalt
11/4 csugar
3/4 cbutter
1 cbuttermilk
1/4 clemon juice
Zest of a whole lemon
2 TBSvegetable oil
4eggs
1 tspvanilla essence
1.5 tsplemon essence
For decorating
1 cbutter
2 1/2 cpowdered sugar
2 tsplemon extract
Juice of half lemon
Sweetened dessicated coconut flakes

Saved

Steps

1

Preheat oven if using one, to 180°c. Butter and flour two tins
2

If you don't have cake and pastry flour, measure two and half cups all purpose flour then remove 5TBS of the flour replacing it with cornstarch. (For every cup remove 2 TBS)
3

Sift flour, baking powder, salt. Whisk in sugar and lemon zest. Cut butter into small pieces and whisk in flour till crumbly
4

In a separate bowl mix milk, eggs, oil, essence, lemon juice. Whisk well
5

Add the liquid to the flour mixture. Whisk first at low speed then increase speed till well combined. Divide batter equally and bake for 30-40mins. Check with a skewer for readiness. Allow the cakes to cool at least 10mins in pan then take out and allow to cool completely
6

Sift icing sugar into a bowl. Add butter and whisk together till pale
7

Add essence and lemon juice. Whisk well. Use this to ice the cooled cake and top with coconut flakes. I only decorated one