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Moist and Lemony Coconut Cake

Sadiejane

"More-ish rich lemony quick food processor cake! Yummy dense, moist lemon coconut cake is similar to popular cafe cakes!"
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Ingredients

2 h 15 m servings 512 cals
Original recipe yields 10 servings (1 9-inch cake)

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9-inch round baking pan.
  3. Place self-rising flour, superfine sugar, and 1/2 cup butter in a food processor; pulse until the mixture resembles coarse crumbs, about 20 seconds.
  4. Place eggs, milk, 1/4 cup lemon juice, and 2 teaspoons lemon zest in the food processor, and pulse until batter is just mixed, about 10 seconds more.
  5. Transfer batter to a large bowl; fold 1 cup coconut into the batter.
  6. Pour batter into prepared baking pan, smoothing the surface of the batter.
  7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
  8. Beat 1/4 cup butter with an electric mixer in a bowl until light and creamy.
  9. Gradually beat in confectioners' sugar, coconut milk powder, 2 tablespoons lemon juice, and 2 teaspoons lemon zest until frosting is smooth.
  10. Spread frosting over completely cooked cake.
  11. Sprinkle remaining 1/4 cup coconut atop frosted cake.

Nutrition Facts


Per Serving: 512 calories; 22.6 g fat; 73.5 g carbohydrates; 6 g protein; 104 mg cholesterol; 309 mg sodium. Full nutrition

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Reviews

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this is good

I am wondering if the amount of flour is accurate. My cake was extremely small. The batter was lemony and sweet but only filled 1/3 of a standard cake pan.