Coconut & Lemon Cake

Oh my gosh, this is just too good. It is the perfect cake to bring along to a summer afternoon tea party and is a fantastic change from the traditional Victoria sponge cake. The tropical blend of the coconut is enhanced by the tangy lemon which gives it a beautiful summery kick. Now I've spoken to people who've said that they either 'can't bake' or that that they haven't tried as it seems 'too difficult.' However, there really isn't anything to be scared of when baking a cake! For this recipe especially, all you have to do is put all the ingredients into a bowl, mix them up, pour into the tins and put them into the oven. Job done! There's nothing challenging and considering you follow the recipe correctly, you really can't go wrong. Let's bake! 

I'm dedicating this cake to my Grandpop, Ronald Jones. It was his 90th Birthday today (28/7/2014) and I made this cake for him to celebrate his special day. Although he wasn't able to eat the cake, he could eat some of the icing which he said 'that's really good icing that.' In the picture below he his holding the painting I did of him to celebrate his amazing life. 

Ingredients

2 lemons

60g desiccated coconut 

175g (6 oz) self raising flour

175g (6 oz) caster sugar 

175g (6 oz) unsalted butter (at room temperature)

3 large eggs

1 tsp of baking powder

1x 50g sachet of Patak's Creamed Coconut Sachet or 2 tbsp of dried coconut milk powder

Icing 

150g icing sugar

50g desiccated coconut

1 large lemon (or 2 small)

2-3 tbsp of lemon and lime marmalade or apricot jam

Method 

- Pre-heat the oven to gas mark 3, 170C, 325F. Prepare two 8 inch (20cm) round sponge tins 1 1/2 inches (4cm) deep, greased with butter and the bases lined with silicone paper (parchment). 

- Put all the ingredients into a bowl including the juice and zest of the two lemons and mix until a smooth paste. 

- Divide the mixture into the two tins and place into the oven for 30-35 minutes or until the centres feel springy to touch. Take the cakes out of the oven and allow to cool in their tins for 5 minutes. Then turn out onto a wire rack, removing base the papers to cool completely. The cake must be completely cool before the icing goes on. 

- Grate the zest of the lemon(s). For the icing, sift the icing sugar into a large bowl and add the coconut and juice of 1 lemon. Stir until silky smooth. If the icing is too thick, add a dash of water or some more lemon juice. Once the cake is completely cool, fill the cake with the lemon and lime marmalade. Pop the other half of the cake on top of the marmalade and smooth over the icing with a hot knife. Sprinkle the lemon zest on top.

Enjoy!

Carrot Cake With Orange Cream Cheese Icing

If making a cake with a vegetable in it makes you feel better about yourself, then do make this carrot delight. 

I got this recipe from Rachel Allen's 'Bake' book. I've tried many recipes before and for many years I've used Mary Berry's carrot cake recipe, but I believe this is definitely the best. Without a doubt. 

It is the perfect cake to impress friends because it's not the predictable classic Victoria Sponge. You can also decorate it with flowers or candied violets to make it look a little fancy. Try it out for yourself! 

Serves 12 

2 eggs 

140ml (5fl oz) vegetable or sunflower oil

200g soft light brown sugar

300g grated carrot 

100g raisins (optional- I'm personally not a fan)

75g chopped pecans or walnuts 

180g self raising flower 

Pinch of salt 

1/2 tsp bicarbonate of soda 

1tsp ground cinnamon 

1/2 tsp freshly grated nutmeg 

1/2 tsp mixed spice

For the icing 

250g fridge cold cream cheese (I use Philadelphia)

50g butter (slightly melted) 

1tsp vanilla extract 

270g sifted icing sugar 

Finely grated zest of 1 orange 

Method 

- Preheat oven 150 Celsius/Gas mark 2. Oil and line a (12x23cm) 5x9in loaf tin. 

- Beat the eggs, oil, brown sugar, grated carrots, raisins and chopped nuts together.  I don't like raisins, so I add 75g of peacans and walnuts instead.

- Sift in all the dry ingredients and mix. 

- Pour mixture into the loaf tin and bake for 1-1 1/4hrs or until the skewer comes out clean.  I checked mine after 50 minutes and it wasn't quite ready, so left it in for a further 5 minutes and it was done, so keep an eye in it!

- Allow to cool in the tin for 5 minutes then place on wire rack to cook completely. 

- For the icing, combine the cream cheese and butter until smooth. Soft in the icing and add the vanilla extract and finely grated orange zest. It should be smooth and quite thick. When the cake is completely cool, another the icon over it with a knife. If the icing is difficult to spread, put the knife into hot water and spread. 

Top tip - if you want to be fancy, add a flower from the garden to give it some 'oomph'

- Keep in the fridge to keep the icing nice and fresh. 

Serve and enjoy!