Ingredients
Lemon coconut cake dough
- 1 lemon, rind and juice
- 165g sugar
- 160g Butter, room temp and chopped
- 2 eggs
- 100g dessicated coconut
- 150g SR flour
- 2T lemon juice (approx.1 lemon)
- dash vanilla essence
Lemon syrup
- 1/4 cup lemon juice, about 1/2 a lemon
- 1/2 cup Granulated sugar
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I'm cooking this todayRecipe's preparation
- Grease/line a regular size slice tin.
Preheat the oven to 160°C f/f.
1. Add lemon rind and sugar to the
"Closed lid" and blitz sp9/5 seconds.
2. Add remaining ingredients in the order listed.
3. Blend sp4.5/1 minute.
4. Spread into the prepared pan.
5. Bake for app 20 minutes or until cooked.
6. Leave in tray while preparing syrup. - 1. After cooking the cake, prepare the syrup by quickly combing the lemon juice and sugar in a small bowl. Don't dissolve the sugar.
2. Spread quickly and evenly over the still warm cake. The sugar will form a crust and the lemon juice will seep into the cake.
How to:
Syrup
Tip
The idea is to not dissolve the sugar in the syrup topping as it forms a lovely crust on top.
Delicious with a dollop of cream, icecream or warm with custard.
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This recipe is a combination of 2 recipes.
One is mine and another found on the internet.
Thermomix Model
-
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.
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