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Lemon and Honey Coconut Cake

This is an easy and economical recipe you will enjoy making and eating either buttered like a loaf, or enhanced with a Cream Cheese Frosting.
 
Lemon-Coconut-Cake
80g Butter 
1/2 cup Mossop's Liquid Field & Tawari Honey (or melt the honey)
2 Eggs
1 cup Sugar
3/4 cup Milk
3 tsp Baking Powder
3 cups Flour
1 cup Coconut
Juice and Rind of 1 Lemon

 
  1. Beat together the butter and honey.
  2. Add the eggs and sugar, mix after each addition. Mix until cream consistency (apx 5mins)
  3. Add Milk and mix in.
  4. Sift flour and baking powder and add coconut and lemon juice. Mix well but do not over mix
  5. Bake in cake tin for 30 minutes in slow to moderate oven (approx. 160oC)
  6. Ice with Cream Cheese Frosting or drizzle with Lemon Water Icing.
Cream Cheese Frosting
  1. Soften 200g of Cream Cheese. Beat to a cream.
  2. Add 50-75g butter. Cream together. Add approximately 1 cup Icing Sugar.
  3. Cream well. Add fresh Lemon Juice to taste. If necessary, add more icing sugar to achieve right consistency.