Ingredients
Cake
- 120 grams Butter, softened
- 150 grams raw sugar
- Rind 1 large lemon or 2 small
- 2 eggs
- 240 grams self-raising flour
- 240 grams coconut milk
- 40 grams dessicated coconut
Syrup
- 115 grams raw sugar
- 65 grams lemon juice
Icing
- 200 grams raw sugar
- 1 1/5 tablespoon lemon juice
Topping
- 2 tablespoon shredded or dessicated coconut
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 degrees celcius. Grease and line loaf pan.
Cream butter, sugar and rind, 20 seconds/speed 2. Scrape down and repeat.
Add eggs and mix in 10 seconds/speed 3.
Add flour, coconut, and milk. 10 seconds/speed 2. Mix/fold in a little with the spatula. Repeat.
Spoon into loaf pan. Bake 45 to 50 minutes. Until skewer comes out clean.
Combine the sugar and lemon juice for 15 seconds/speed 4. Pour over the hot loaf while it is still in pan. Stand the cake in the pan until cooled.
Place sugar into the dry and clean Thermomix bowl & mill for speed 10/10 sec. Add the lemon juice & mix speed 5/5 sec.
Pour icing over the cake when it has cooled completely.
Top with some freshly toasted shredded or dessicated coconut.
Cake
Option 1: Syrup
Option 2: Icing
Tip
Alternatively to icing or syrup, dust with icing sugar.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Thank you so much for sharing this recipe, it's so delicious and moist. Made it with the syrup - just love it!
Nikkadilly
Absolutely delicious, thankyou for this great recipe
Nikkadilly
This cake was delicious without the icing. Stayed very moist.
Nice cake, thanks for the recipe. I will be making this again. I used 100g of sugar as suggested by other comments and this worked well.
very moist and delicious. Next time I would cook the syrup before pouring over cake because I had clusters of sugar.
Melinda Hutchison | Customer I
Great recipe. Lovely moist result. I reduced the raw sugar in the cake to 100 gms. and blitzed it with the lemon peel before commencing the creaming with the butter. I did use the syrup option rather than icing. Will definately be keeping this in the regular repetoire.
The end result was nice enough but I think the recipe is quite flawed. Does the lemon rind need to be milled before creaming the butter and sugar? The creaming took much, much longer than the stated time, as did the mixing and the icing (5 seconds was hopelessly inadequate). I also needed double the amount of lemon juice for the icing to come together. I might try this again but I would change the method and make a different icing as this one set hard, was not pleasing to the eye because of the raw sugar, and was too sweet.
Love my Thermie
The style of cake is denser than a normal sponge style cake, however I've not had it come out dry yet. I can only perhaps guess that baking it too long would dry it out. I know with our oven I sometimes need to lessen cooking time as it is quite strong and some recipes would overlook if left in for the suggested time.
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