Lemon Coconut Cake

  This is another round of "what's about to go bad that I can turn into something delicious" baking. I discovered some lemons that were about to turn hanging out in the fruit basket here so I found this recipe for Lemon Coconut Bread that looked like it could be a winner. The recipe called it a bread, but let's be honest it's a bread in the same way that a Big Mac is an appetizer. As far as I'm concerned calling banana bread a bread is a bit of a stretch, it doesn't require yeast or kneading, it's sweet and cakey, it's cake. Although whatever you call it, it's damn good. 

   This particular cake is a moist and fluffy with a lovely crunch on the outside. It's full of lemon flavour with just a hint of coconut. Not enough that you feel like you're eating a Pina Colada (or sunscreen) but enough that you can feel the warm breeze of the Pacific Ocean as you stuff your face and feel grateful that this hint of the tropics can be enjoyed in your comfy pants without the risk of sunburn. I added some extra coconut and lemon to my version for the extra boost. Assembly is quick and painless (with the exception of zesting the lemons which can either be a breeze or a pain depending on the day) and the real test is waiting patiently while it's in the oven for 40 minutes. It's worth the wait though, I assure you.

                                                                                             Lemon Coconut Cake

-1/2 c butter, softened
-1 c sugar
-2 eggs
-3 tbsp lemon juice
-grated peel of 3 lemons
-1 1/2 c flour
-1 tsp baking powder
-1/2 c coconut milk
-1/2 c shredded coconut

For the glaze:
-icing sugar
-lemon juice
-shredded coconut for sprinkling

• Line a loaf pan with greaseproof paper. You can also just grease and flour the pan but it makes clean up a little more tricky. 
• Preheat oven to 180ºC(350ºF).
• Cream butter and sugar until smooth and fluffy. Add eggs, lemon juice and peel and mix well. 
• In a separate bowl combine flour and baking powder. Slowly add to the butter mixture and mix until well blended. 
• Mix in the coconut milk and shredded coconut and then pour into the prepared pan. 
• Bake for 40-50 minutes depending on your oven until a toothpick inserted into the centre comes out clean. (If the top starts to get a bit too brown for comfort throw some tin foil over the top to stop it from burning)
• Let cool completely on a wire rack before glazing. 
• For the glaze simply mix icing sugar and lemon juice until you reach a desirable drizzling consistency. Drizzle over cooled cake and sprinkle with extra shredded coconut. 

Enjoy!
-Holly