Moist and zingy, with little crunches from the coconut and a slightly crumbly texture - if you love lemon cakes, you will love this and you'll have fun getting people trying to guess what the 'secret ingredient is'
Coconut ice and coconutcakes are not really like by the man of the house, however, I really enjoy them both and from time to time will make this cake as it sort of combines a deliciously moist coconutcake with an icing that is a bit like coconut ice
I also forgot to sprinkle the coconut on the cake and took a heap of photos then had to take more. The coconut plays more of a supporting role really, but I loved the texture of the flakes on the icing and the flavour combined with the lemon
Add dessicated coconut and mix well. Grease / spray a loaf pan with baking spray. 1 cup dessicated coconut, powdered. Pour it in a greased loaf tin and bake it in a preheated oven for 50-60 minutes or until golden brown on top and the skewer inserted in the centre comes out clean. 1 cup dessicated coconut, powdered
Combine sugar, nuts and coconut for topping, sprinkle over cakes and press in gently. I scribbled down several recipes from the blog Okara Mountain, and one day found the inspiration to bake a batch of Coconut-Ginger Scones