Lemon and Coconut Cake By Gayatri Rajgopal

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Lemon and Coconut Cake

Tangy and eggless cake
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Serves

5 people

Cooking Time

30-35 minutes

Meal Type

DESSERT

Rate This Recipe10

INGREDIENTS

  • 1 cup refined flour
  • 1& 3/4 teaspoons baking powder & soda bicarbonate
  • 5 tablespoon sugar
  • 20grams butter
  • 1/2 tin(200 gramcondensed milk
  • 1cup milk
  • 1teaspoon lemon oil
  • Few grated lemon
  • Few drops of lemon juice
  • 3/4 cup desiccated coconut(roast the coconut till a little brown)
  • Food colour (yellow)

PREPARATION

  1. 1

    Preheat oven at 180 degree & grease the tin with butter & dust some flour .
  2. 2

    Sift the flour with baking powder and soda bicarbonate in a separate bowl .
  3. 3

    In another bowl Beat butter & sugar together .
  4. 4

    Then add condensed milk & beat well.
  5. 5

    Add the milk .
  6. 6

    Keep adding the flour little by little & add the food colour, desiccated coconut ,lemon oil,lemon peel & lemon juice accordingly .
  7. 7

    Mix well & add extra sugar or lemon juice as per needed .
  8. 8

    Bake at 160 degree for 30-35 mins till the cake is baked well.
  9. 9

    Allow the cake to cool completely .
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