Coconut Lemon Cake
Instagram : @joycet.bell
Ingredients:
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2 cups sponge cake mix
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1 pack Ayam Brand Trim Coconut Milk
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3 eggs
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1 lemon (extract the juice)
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1 cup icing sugar
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Toasted coconut flakes
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Unsalted butter (for greasing pan)
Preparation:
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Preheat oven to 180C for 15 minutes.
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Grease pan with softened unsalted butter.
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Add 2 cups of sponge cake mix, 1 pack of Ayam Brand Trim Coconut Milk into mixing bowl. Turn on mixer at low speed to moisten.
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Add eggs, one by one at a time.
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Add lemon juice extract.
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Beat on medium speed for 3 minutes.
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Make sure batter is smooth. Pour batter into pre-greased pan.
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Bake for 35 minutes, or until toothpick inserted in centre comes out clean.
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Cool cake pan for 10 minutes.
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For lemon glaze: Mix 1 cup icing sugar, 3 tbsp water, and 1 tbsp lemon juice till smooth and of desired consistency.
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Drizzle glaze over cooled cake.
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Sprinkle toasted coconut flakes and lemon zest over.
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Let cake stand till glaze is set.
