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- 445 g plain flour
- 2 cups of sugar
- 2 teaspoons of baking soda
- 1 teaspoon salt
- 1 1/2 cups hot water
- 1/2 cup lemon juice
- 2/3 cup rice bran oil
- 2 teaspoons of apple cider vinegar
- 1 lemon rind
- 1/4 cup of sugar
- 1/4 cup of water
- 1/4 cup lemon juice
- 270 ml coconut cream
- 2 1/2 cups icing sugar
- 1 cup margarine
In a large bowl, mix together the flour, sugar, baking soda, and salt.
Add the liquid ingredients and mix until smooth.
Line a cake tin with parchment paper and pour the cake batter into the can
Bake at 180 ° C for ½-¾ hours or until an inserted knife comes out clean.
Leave in cake pan and use a toothpick to make holes all over the top.
Spoon over the lemon drizzle to taste.
Let cool in a can.
Spread with coconut icing.
Lemon Drizzle: Combine sugar, water, and lemon juice in a small saucepan and simmer.
Coconut Icing: In a large saucepan, bring coconut cream to a boil and reduce liquid until syrupy. Refrigerate to cool.
In a mixer, beat the margarine until fluffy, add ½ cup of reduced cold coconut cream and beat until combined.
Add icing sugar one cup at a time. Just add enough to achieve the desired consistency for the frosting.
Lemon drizzle isn't necessary, but I really wanted a strong lemon flavor for this cake. I have done this again since I submitted the recipe and found that it is even better if you make the following changes: 1. Substitute 1 coconut for a cup of flour. 2. Cook the mixture in two cake pans: the cake cooks much faster and the texture improves. Use dairy-free margarine.
Coconut Iced Lemon Cake