How do you make a lemon cake even more delicious!? With the addition of coconut!!!! Arrg, these are mind blowing – I thoroughly suggest you give them a whirl!!
I made these on a rainy Sunday with some Belle and Sebastian pumping and my little helper Dash assisting (by assisting I mean yelling and whining, but he was adorable nonetheless!!). They’re really moist with the addition of coconut milk. I will be making these again!!
Here is the recipe – I adapted it from this one at Serious Eats. I added lemon rind for an additional flavour, but you can leave the lemon out if you would prefer plain coconut.
Ingredients
- 250grams unsalted butter, very soft
- 1 cup (7 ounces) granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 2/3 cup plus 2 tablespoons coconut milk
- 1/2 cup shredded sweetened coconut flakes
- 1 1/4 cups plain flour
- 1 1/2 teaspoons baking powder
- Rind of one lemon
For Frosting
- 1 1/4 cups confectioners’ sugar
- 2 tablespoons coconut milk
- Additional coconut flakes for decorating
Method
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Preheat over to 180 degrees Line 12-cup muffin pan with cupcake liners. Whisk butter, sugar, and salt in large bowl until creamy and light. Use an electric mixer to whisk in eggs, one at time, until combined. Whisk in 2/3 cup coconut milk, lemon rind and 1/2 cup coconut.
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Add flour and baking powder to the bowl and then whisk until just combined. Spoon batter into cups and bake until just set, 18 to 20 minutes. Let cool in pan 5 minutes, then transfer to wire rack to cool completely before icing.
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To make icing, stir confectioners’ sugar and remaining 2 tablespoons coconut milk in bowl until smooth. Adjust with more sugar or milk to achieve a thick glaze consistency. Add a drop of vanilla or coconut flavoring if desired.
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Spoon icing over cupcakes and sprinkle with coconut flakes.