Preparation time is 20minutes
Cook time is 50minutes
Total time is 1hours 10minutes
Serve is for 12 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
12
- 1 cup desiccated coconut
- 3 cup self raising flour, sifted
- 200grams butter, melted
- 10grams butter, melted
- 1 1/4 cup soft icing mixture
- 2tablespoons shredded coconut, toasted
- 1 large lemon, rind grated
- 1/3 cup juice
- 1 1/4 cup buttermilk (see note)
- 3 eggs
- 1 cup caster sugar
- 1/2 cup almond meal
Method
Step 1 of 6
Preheat oven to 180°C. Grease and lightly flour a 10-cup capacity bundt pan (see note), shaking out excess.
Step 2 of 6
Combine flour, sugar, coconut and almond meal in a bowl.
Step 3 of 6
In a separate bowl, whisk buttermilk, eggs, butter, lemon rind and 2 tablespoons of lemon juice. Pour into flour mixture. Using a large metal spoon, stir until combined and smooth.
Step 4 of 6
Transfer mixture to prepared cake tin and smooth top. Bake for 1 hour or until cooked through when tested in the centre with a skewer.
Step 5 of 6
Stand for 10 minutes before turning out onto a wire rack to cool completely.
Step 6 of 6
Sift icing mixture into a bowl. Add remaining lemon juice and stir until smooth and well combined. Place cake on a plate. Drizzle icing and extra butter over. Sprinkle with coconut. Serve. Tip 1: This cake can also be made in a 22cm round or square cake pan. Cooking time may vary a little. Tip 2: Make your own buttermilk by adding 1 1/2 tablespoons lemon juice to 1 1/2 cups full-cream milk. Let sit for 5 minutes to sour slightly.
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