Lemon & Coconut Cake

This has a very subtle hint of coconut but could make it without the coconut oil and desiccated coconut on top to omit coconut completely. Equally you could replace the lemon with orange (and no coconut). Also you can bake this a day ahead, wrap and cling film and ice the next day - it will still be moist and delicious.

Serves 8

Ingredients:

250g butter, softened at room temp

200g caster sugar

4 eggs

10ml coconut oil, melted

2 lemons, zest & juice of 1

280g plain flour

1 tsp. baking powder

50g ground almonds

Icing

180g lightest cream cheese

45g lemon curd

1tsp. cornflour

Method:

1). Preheat the oven to 180C/Gas 4 and line a loaf tin with parchment.

2). Mix the butter and sugar together until the mixture is pale.

3). Add the eggs one at a time - beating well after each addition.

4). Add the coconut oil, lemon juice and zest.

5). Weight the flour, baking powder and almonds into a bowl. Then fold this into the wet mixture.

6). Pour into the prepared tin and bake for ~50mins - you'll need to keep an eye as oven temperatures can vary. Check it is cooked by inserting a skewer into the cake and it should come out clean. If it is beginning to brown pop some tin foil over the top.

7). Remove from the oven and cool in the tin.

8). Once completely cool you can ice. Simply beat the cream cheese, cornflour and lemon curd together in a bowl and pour over the top. You can top with toasted desiccated coconut if you fancy.

9). Enjoy!

Nutritional Composition (per serving):

Energy (kcal): 527

Fat (g): 31

Saturates (g): 17

Carbohydrates (g): 50

Sugars (g): 27

Protein (g): 10

The Sports Chef