Lemon and coconut, two of my favorite flavors.
It’s been a while since I baked something to take to my craft circle. I got busy doing other things (like walking) and baking took a back seat.
So, what’s up with the walking? I’ve never been a walker. I don’t like walking around the block — too many critters that may jump out at me, I may trip on a rock and break my foot (again) or some kid may speed around the corner on his bike and knock me on my butt and that would be embarrassing. I use to say I’d rather ride my bike ten miles than walk one mile.
Well, with our Israel trip coming up in October and knowing that I will have to keep up, I thought it was time to dust off the tennis shoes and do something other than go to the gym and get on the bike that goes nowhere.
I never thought of myself as a mall walker now sometimes I go early, sometimes afternoon and weekends and I’m going 5-6 times a week. The good thing about mall walking is window shopping for me or the grandkids. Occasionally I detour into the candy store, lego or Disney store to see what I might need for the kiddos.
Since I did my walking early yesterday, I didn’t feel bad at all sitting down and watching 40 WordPress (blog stuff) Youtube videos the rest of the day and by the time 4:00 rolled around I remembered this lemon cake I wanted to try from Moey’s Kitchen (German blogger). I love her recipes and you might remember the Blueberry French Toast Muffins recipe I posted back in February. If you don’t mind translating or if you know German, mosey over to her blog and enjoy an afternoon of reading her blog.
BLAST FROM THE PAST: Fall will be here before you know it and this Autumn Apple Cake is one of my favorites.
A slice with a cup of tea would be really nice about now.
I used unsweetened coconut in this recipe but you could use regular sweetened. I just like the large flake of this one.
Zest the lemons and then juice. I like this zester for this recipe because it gave long threads that looked pretty on top of the cake.
Toast coconut flakes in a dry skillet.
Cream the butter and sugar and then add in the eggs, one at a time.
Add in the coconut milk.
Add in the dry ingredients and 1/2 of the toasted coconut flakes.
Pour batter into buttered pan.
Bake until cake tester comes out clean.
Poke holes in the cake with a pick or skewer and drizzle the lemon glaze over cake and then sprinkle with more lemon zest and the remaining toasted coconut.
A cup of Almond Cookie tea. I had the tea, hub had the cake.
- 1/2 coconut chips
- 1 stick soft butter
- 1 1/4 c. sugar
- zest of 3 lemons
- 4 eggs
- 1 1/3 c. flour
- 1 tsp. baking powder
- pinch of salt
- 5.46 oz. unsweetened creamy coconut milk
- juice of 3 lemons
- soft butter to brush pan
- Preheat oven to 350. Butter a small loaf pan with some softened butter.
- Roast the coconut chips in a small pan without adding any fat over a medium-high heat until golden brown and allow to cool slightly.
- Put the 1 stick of butter and 3/4 c. of the sugar and up to 1 teaspoon of the grated lemon zest in a mixing bowl and beat for several minutes until the sugar and butter are creamy.
- Add in the eggs one at a time until completely mixed. Then stir in the coconut milk and mix thoroughly.
- Mix the flour, baking powder, salt and half of the coconut chips (1/4) and mix this briefly into the egg mixture. Do not over mix. (I would fold the dry into the egg mixture)
- Put the batter into the prepared baking tin and smooth top. Bake in the preheated oven for 50-55 minutes until golden brown. Test with toothpick for doneness. Cook baked cake on wire rack.
- While the cake cools slightly, prepare the syrup.
- Put the lemon juice and remaining 1/2 c. sugar in a small saucepan and bring to a boil again until sugar is dissolved. Poke the cake several times with a skewer (Moey says OR knitting needle) and carefully drizzle with the lemon syrup. Spread the remaining syrup on the cake surface. Sprinkle the cake with the remaining roasted coconut chips and rest of the lemon peel. Let cool in the mold for about 20-25 minutes, then carefully remove from pan and allow to cool completely on a wire rack.
- One thing that she mentioned which I lost the first time in translation is that she cut some parchment paper the width of the pan and after buttering the pan, lined it with the parchment paper with the edges of the paper hanging over the pan sides.
- My only change the next time I make this would be to add more zest to the cake and maybe a couple of tablespoons of the lemon juice.
Janet RussellJuly 25, 2018 at 6:16 am
I sampled this cake at Craft Circle yesterday. It is DELICIOUS! And, I brought one of Sherry’s recipes from her blog…..cold appetizer category……Garden Vegetable Tureen. Everyone loved both!
SherryJuly 25, 2018 at 6:38 am
Glad you liked it Janet. I love taking things to cc for everyone to try and your Garden Vegetable Tureen was a sure hit.