Ingredients
Ingredients
- 125 grams softened butter
- 1 --- cup caster sugar
- 1 Rind from 1 lemon
- 1.5 Cups Self Raising Flour
- 240 grams coconut milk
- 40 grams Desiccated Coconut
- 2 large eggs
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat over to 180 degrees fan forced.Line a 9x19cm load tin with baking paper.
2. If butter is hard, place in
"Closed lid" and mix 10sec/Sp5.Mix sugar gradually into butter Sp 4.5 until combined and fluffy. Approx 30 secs.3. Add lemon rind and one egg 10sec/Sp 4.5 Scrape down sides and add second egg, mix sp 4.5 till combined.
4. Add flour, coconut milk and dessicated coconut, 10sec/ Sp3.Scrape down sides and mix on Sp 3, until just combined. Don't over mix.5. Pour mix into pan and cook for 50 minutes. Cool in pan for 10 mins and then transfer to wire rack..**This recipe was adapted from taste.com.au coconut cake with lemon sour cream icing ***
Method
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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
Used 180gms raw sugar instead of caster sugar, substituted 140mls buttermilk and full cream milk instead of coconut milk, used gf sr flr and added 1 tsp bi carb of soda. Absolutely delicious. Thanks for sharing, have added to my collection
This recipe is very nice thank you for sharing. I made it in a ring tin cause I find that cakes cook better all through in ring tins. I also had to substitute normal milk for coconut milk as I didn't have any, so I put 20mls of lemon juice in the milk and let it sit for 10minutes making it curdle. The cake turned out perfect after 45minutes.
thank you again for taking the trouble of sharing your recipe.
85g coconut paste (instead of butter)
220g flour
Coconut cream (instead of milk and 1 lemon juice)
Baked for 30 minutes and left for 10 minutes more in the oven
This cake is delicious! Only problem is that I can't stop eating it! I made a lemon glaze from lemon juice and icing sugar and brushed that over the top when it was still warm. Thank you for the recipe.
Yummy yum yum!
i reduced the sugar by almost half and I didn't quite have enough desiccated coconut so I topped up the amount with chia seeds. I did find I needed to cook it an extra 10 minutes as the middle was very undercooked.
Absolutely loved it!
Best cake, Greta lunch box treat and freezes really well. Thanks for posting. Will be adding this one to my baking repirtoire
This cake is amazingly beautiful..thank you....
Mine did stick as I think I under cooked it...still...delicious
Just made another with half coconut milk and half almond milk..it looks great
Yum! This was delicious my whole family loved it. I just added half a lemon's juice with the the rind to make it more lemony. Thanks for sharing