Lemon Coconut Traybake Food

LEMON COCONUT TRAYBAKE

Steps:

• Combine the flour, baking powder, salt, sugar, coconut, lemon rind and melted butter in a bowl and mix well. Stir in the milk, buttermilk, and vanilla extract. Be gentle when mixing and do not overbeat. Overbeating will result in a dry texture of the baked cake.
• Spread the mixture evenly into a greased and lined 12 x 9 inch ( 30 x 21 cm ) pan and bake in a preheated oven of 340°F / 170°C for 20 to 25 minutes until baked or a skewer inserted comes out clean.
• Leave the cake in the tin to cool completely before frosting/icing.
• Place the powdered sugar/icing sugar and butter in a bowl and pour in the boiling water to make a thick frosting/icing. If you find that the frosting is too thick, then just add a little more water. A teaspoon at a time, until you achieve the desired consistency. Keep in mind that the frosting will set firm once it has cooled down. If the frosting is too runny, then add in a bit more powdered/icing sugar. Spread the warm frosting over the cake.
• Sprinkle with lightly toasted desiccated coconut if preferred.

YUMMY LEMON COCONUT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.
• Beat white sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir juice and zest of one lemon into butter mixture.
• Mix flour, baking powder, and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour the batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Gradually stir 2 teaspoons lemon juice into confectioners' sugar in a bowl until mixture is thin enough to drizzle. Transfer mixture to a resealable plastic bag. Cut a small hole in the corner of the bag. Gently squeeze bag and drizzle mixture evenly over the loaf.

LEMON CAKE WITH TOASTED COCONUT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Spread coconut on a baking sheet.
• Bake in the preheated oven until lightly toasted, about 5 minutes. Remove and let cool while you prepare the cake. Leave the oven on.
• Combine flour, baking powder, baking soda, and salt in a large bowl.
• Whisk eggs and sugar together in another large bowl until very well combined. Stir in milk, oil, lemon zest, lemon juice, and vanilla extract; mix until well combined. Fold in dry ingredients and add coconut. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.

BLUEBERRY LEMON CAKE WITH COCONUT CRUMBLE TOPPING

Steps:

• Heat oven to 180C/fan 160/gas 4 and grease and line a 20 x 30 cm cake tin with baking parchment. Beat together 250g of the butter with 250g sugar and the lemon zest until light and fluffy. In a separate bowl, break up 4 eggs with a fork, then gradually beat into the butter and sugar mixture, adding a spoonful of flour if it begins to curdle. When the eggs are incorporated, fold in the flour and a third of the blueberries, then spoon into the tin. Flatten the surface with a spatula, sprinkle over another third of the blueberries, and bake for 20 mins until the surface is set.
• To make the topping, melt the rest of the butter, then stir in the coconut and remaining sugar and eggs until combined. Warm the lemon curd gently for a few mins in a small pan until it is runny and pourable.
• After the initial baking, scatter the remaining blueberries over the top of the cake, drizzle over the lemon curd, and crumble over the coconut mixture. Bake for a further 20-25 mins until the coconut is golden. Leave the cake in the tin to cool. Cut into 16 squares and store in a tin, interlined with greaseproof paper.

DOUBLE CHOC & COCONUT TRAYBAKE

Steps:

• Line a 22 x 28cm rectangular cake tin with baking parchment. Heat the oven to 180C/160C fan/gas 4.
• First, prepare the topping. Put the milk or dark chocolate pieces in a large heatproof bowl. Heat the double cream in a medium pan until just steaming, then slowly pour over the chocolate, whisking until the chocolate has melted and the mix is smooth. Leave to cool slightly, then chill for 1 hr 30 mins until soft, but still spoonable.
• Beat the butter, sugars and ¼ tsp salt together in a stand mixer or using an electric whisk for 5 mins, or until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the desiccated coconut, flour, yogurt and coconut flavouring, if using, and briefly beat until just combined. Spoon the mix into the tin, smooth the surface using the back of a spoon, then bake for 30 mins until golden and firm to the touch. Leave in the tin to cool completely.
• When fully cool, spread over the chocolate topping, then drizzle with the white chocolate and scatter over the toasted coconut flakes. Chill for around 15 mins until the topping is set. Cut into 12 squares, then serve.

LEMON COCONUT CUPCAKES

Steps:

• In bowl, beat butter with sugar until light; beat in eggs, 1 at a time, beating after each.
• In separate bowl, whisk flour, coconut, lemon rind, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk.
• Spoon into 12 greased and floured or paper-lined muffin cups.
• Bake in centre of 350°F (180°C) oven for 20 minutes or until tester inserted in centre comes out clean.
• Remove from pan to rack; let cool completely. (Make-ahead: Store in single layer in airtight container for up to 24 hours or freeze for up to 2 weeks.).
• Lemon Cream Cheese Icing: In bowl, beat cream cheese with butter until fluffy; beat in lemon rind and juice. Beat in icing sugar until fluffy. Spread over each cupcake; dip icing into coconut.
• (Make-ahead: Refrigerate in airtight container for up to 24 hours.).