lemon & coconut

If you love lemon drizzle cake and coconut, this is the perfect mix of both. 💛 So soft thanks to the yogurt, packed with fresh lemon flavour and finished with a sweet lemon glaze and coconut. It’s one of those cakes that’s even better the next day with a cuppa! Save this one because you’ll be making it again and again. #cherylbakes @Lidl Northern Ireland #EasyRecipe #cake #lemon #cakerecipe Lemon and coconut yogurt cake. Like all my recipes, this is super easy to do. Pop 200 grams of granulated sugar into your bowl. I'm using caster sugar, but you can use granulated if you prefer. 150 grams of butter, or what I like to use is this heavenly butterly stuff out of Lidl. I absolutely love it. It's less than a pound and it gives a wonderful result and the taste is superb. 150 grams of that in. And beat that for about two to three minutes until it's lighter in color and smooth. Add three eggs into that mixture. And 200 grams of full fat Greek yogurt. I'm using the coconut Greek yogurt. I've got this little 200 grams. Combine, just briefly until you've got it all combined. And then zest two lemons and add the juice of one of the lemons. And a teaspoon of vanilla. Measured with my heart. Stir to combine. Now I add 250 grams of self-raising flour into the mixture. A teaspoon of baking powder. And 100 grams of desiccated coconut in as well. Along with a pinch of salt. Fold in. I'm using the better from my mixer and using in motion of in and round up over. Round up over until it's all fully combined. Pour your mixture into two smaller loaf tins or one larger cake tin. I have mine buttered and floured and I've also got it partially lined. I have mine buttered and floured and I've also got it partially lined. Run a groove through the center of the batter. And pop that into a preheated 170 degrees Celsius oven until the top is golden brown, springs back to the touch, skewer into the center comes out nice and clean. The reason I say partially lined is because I have some non-stick tin foil that runs right the way through. It will help me lift this out, but also if I find that the top is overcooking while the center is not yet fully cooked, I will just fold my tin foil over the top to protect the top. It's still baking. For about 45 to 55 minutes. While that's baking, take the juice of your other lemon, put it into a bowl. Along with 75 grams of icing or powdered sugar into a larger bowl. Give it a little stir and pop that in the microwave until the sugar has dissolved because this is going to be the lemon syrup that we put over the top of this cake when it comes out of the oven. Separate than the syrup, we're going to make a lemon glaze. Put 150 grams of icing sugar into a bowl. With just enough lemon juice or water you can use to make a thick paste. It's usually about two to three tablespoons. You're looking for a dropping thick consistency of that. Once the cake is out of the oven, spoon over your syrup. And allow the cake to cool completely. Spread it sort of to the edges. And it looks great. I've got a little bit of lemon zest and coconut here. I will mix them together and sprinkle over the top of the cake with the lemon and coconut mix. And there you have the most perfect no-fail lemon and coconut cake. Get the cake tin, get your friend, get a friend, send me a picture, comment or something to let me know that you're there. Share this recipe with friends.