Lemon coconut cake

Moist , flavorful, fragrant, fluffy lemon coconut cake is topped with lemon pineapple glaze and has dessicated coconut sprinkled on it. It is fresh, bright , lemony loaf with amazing tropical flavors to uplift your mood. Indulgent yet satisfying dessert. You'll definitely ask for more 😊 










Ingredients

All purpose flour                        1 &1/2 cup
Dessicated coconut                    1/2 cup 
Powdered sugar                         1 cup
Baking powder                           1 tsp
Lemon zest                                   1 tsp
Lemon juice                                 2 tbsp
Butter                                            110 gms  
Eggs                                               2
Vanilla essence                            1 tsp
Milk                                                1/2 cup


For glaze:  
powdered sugar                        1/2 cup
Lemon juice                                1 tbsp  
Pineapple juice                           2 tbsp
Mix sugar , lemon juice and pineapple juice to make thick glaze and keep aside.

Method

• Place dessicated coconut  in a bowl of food processor and pulse  7-8 times in 1 seconds increments.
• Prepare your tin by greasing and lining it with parchment paper.
• Preheat the oven to 170 ° C.
• Sieve flour and baking powder together.
• Beat butter, sugar and lemon zest together for 5-6 minutes until light and  fluffy.
• Add one egg at a time and beat well after each addition.
• Add lemon juice and essence  to it.
• Add  sieved flour and baking powder  to it.
• Add milk and dessicated coconut  and mix gently.
• Pour the batter in prepared tin and bake for 45-50 minutes in preheated oven or until toothpick inserted into center comes out clean.
• Cool it completely on wire rack before pouring the glaze.
• Drizzle glaze on the cake  and allow it to set.