Monday, 8 July 2013

Coconut, ginger and lemon cake.

It's been a while since I made a loaf cake, I probably last made one around three months ago and I almost forgot how easy they are to make. I have seen quite a few coconut recipes going around on my Facebook food page, so thought I'd make a loaf cake recipe based on coconut. I received this baking book Cakes and Slices from my friend last year and was intrigued with the combination of coconut, ginger and a citrus (originally lime) in a cake. I found that the coconut provided a sweet flavour, the ginger a fiery flavour and the lemon a sharp flavour which set my taste buds alight.
Here is how my coconut. ginger and lemon cake:
Coconut, ginger and lemon cake.



Coconut, ginger and lemon cake.

This was an all in one mixture as everything was mixed in the same bowl, which made it super easy to bake. I first started by soaking the coconut with 100ml water, a method that I discovered from Nigella's How to Be a Domestic Goddess.
Coconut soaking in hot water.

I then mixed the butter and sugar together then added the coconut and lemon zest together.
Coconut and lemon zest added.

I then added eggs and ginger to the mixture before folding in the flour.
Eggs and ginger added



Loaf mixture

I placed the mixture in a loaf tin and baked for around 50 minutes.
Mixture in tin.

Recipe for coconut and ginger and lemon cake, recipe adapted from Cake and Slices, published by Bay Books.
150g unsalted butter, softened
170g caster sugar
2 teaspoons of lemon or lime zest
2 eggs, at room temperature, lightly beaten
55g finely chopped glace ginger or crystallised ginger
215g self-raising flour
45g desiccated coconut
185 ml milk
lime or lemon slices, to garnish (optional)

Preheat the oven to 180C/350F/Gas mark 4. Lightly grease 12x 22 cm loaf tine and line the base with baking paper.
Beat the butter, sugar and lemon zest in a bowl using electric beaters until pale and creamy. Add the egg gradually, beating well after each addition, then add the ginger. Fold in the sifted flour and the coconut alternately with the milk.
Spoon the mixture into the prepared tin and smooth the surface. Bake for about 50 minutes or until a skewer inserted into the centre of the cakes comes out clean. Leave in the tin for 5 minutes, then turn out onto a wire rack to cool completely. Garnish with lemon or lime slices and lemon or lime zest.


xxx
Share:

7 comments

  1. Love the idea of coconut and ginger. I love how easy it is to slice loaf cakes

    ReplyDelete
  2. Hi Miss Flash,

    It will be nice if you can link up your coconut, ginger and lemon cake with our current Little Thumb Up event with Ginger as our July theme.

    Please mention us in your post and submit your detail at http://chefandsommelier.blogspot.com.au/2013/07/little-thumbs-up-ginger.html

    Cheers!

    Zoe

    ReplyDelete
  3. Such a great flavour combination!

    ReplyDelete
  4. Hi there! Thanks for linking this fabulous recipe to the LTU event! :D

    You have a new follower!

    ReplyDelete
  5. Hi Ms Flash,
    This books looks good to be submitted for consideration, Charlene! New - its expensive but Amazon has good pricing for pre-loved!

    ReplyDelete
  6. The book is £3.74 on Amazon it's the Bite sized Cakes and Slices published by Murdoch books x

    ReplyDelete

© Charlene Flash | All rights reserved.
Blogger Template Designed by pipdig