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Ingredients

Melted butter, grease
1 tablespoon desiccated coconut
115g (3 / 4 cup) flour self-
7g (1 / 4 cup) scoops chances (just registered)
1 teaspoon finely grated orange zest
C. 1 teaspoon finely grated lemon zest
125ml (1 / 2 cup) milk
1 egg white, lightly beaten
20g (1 tbsp) melted butter

Preparation method

Preheat oven to 180 ° C. Brush 12 (20ml / 1 tbsp) round cake pans to base with melted butter, lightly grease. Place coconut in a small nonstick skillet over medium heat and cook, stirring, for 1 minute or until lightly toasted. Transfer to a small bowl and set aside.

Sift the flour and tablespoons Equal in medium bowl. Add the orange and lemon zest, and mix. Make a well in center.

Whisk milk, egg whites and butter in a small jug and mix well. Add to flour mixture and mix. Divide mixture evenly among greased pans. Sprinkle coconut evenly over top. Bake in preheated oven for 15 minutes or until golden brown and a toothpick inserted in center comes out clean.

Remove the cake coconut lemon from oven and set aside for 2 minutes. Transfer to a grill for another 3 minutes. Serve hot.

Recipe terms for this post:

coconut cake cakes with coconut eggnog cake coconut cakes

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