Coconut and lemon drizzle cake

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I had another recipe prepared for today, thinking that I baked Victoria sponge for GBBO. After I saw the show I realized the challenge wasn’t any British cake, but a drizzle cake. My husband said I have to bake again and I had to agree. I have no idea why there weren’t more details about the challenges on the website, but now as the show started, I will know what it follow. Next week is Biscuit, not my favourite, but that is the point, trying things I wouldn’t necessarily bake by myself. Because I wanted to be careful with our calories intake, I made only 2 servings. If you fancy more, double the ingredients (or multiply by 4 :D, that will work too).

Coconut and lemon drizzle cake

Ingredients for Coconut and lemon drizzle cake, 2 servings/4 mini-cakes:

– 50g soft butter
– 50g self-raising white flour
– 60g sugar
– 1/2 tsp baking powder
– 10g desiccated coconut
– 1 egg
– a few drops of coconut flavouring (optional)
– 2-3 spoons of icing sugar
– 1 lemon

Preheat the oven at 180C or 160C fan.

In a bowl, put the flour, 50g of sugar, the desiccated coconut, baking powder, the egg, the butter, a couple of drops of coconut flavouring. Mix with the hand mixer for a couple of minutes, until all the ingredients are incorporated. Pour the cake batter into the baking trays. I used 4 individual baking trays. Bake the cakes for 15-20 minutes, until it springs back if touched.

Meanwhile, make the syrup by boiling 100ml water with 10g of sugar, a couple of drops of coconut flavouring and a spoon of lemon juice. When the cakes are baked, take them out of the oven and leave them to cool for a couple of minutes in the tray. Using a toothpick, prick the cake so the drizzle will be absorbed easier. Pour the syrup on each cake and leave it for a couple of minutes. Remove the cakes from the baking trays and put them on the plates. Leave them to cool.

Make the icing by mixing the icing sugar with juice from the lemon. You will only need a little bit of lemon juice. If the icing is too runny, add more icing sugar. Drizzle the icing sugar on top of the cakes, sprinkle desiccated coconut and they are ready to be served.

9 thoughts on “Coconut and lemon drizzle cake

  1. These little cakes look so pretty. What a great idea to do small ones. Better for the waistline too if you find it difficult to resist another slice as as I do. Love the flavour combo.

  2. mmmmm coconut and lemon is a wonderful flavour to add to your drizzle cakes Anca, Plus how cute do these mini loaves look? just adorable. thank you for baking again (like me lol) and joining in xx

  3. You know, I have those mini cake tins in our klitchen cupboard too they make the perfect size for an individual portion don’t they. I’ll certainly have to use them to make your scrummy little cakes, i love the idea of coconut in them 🙂
    Angela x

  4. They look like the perfect size! Thanks for giving the recipe for a small batch too, I always find I mess up cakes when I try and make a smaller serving. Yours look divine!

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