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03 May 2009

Lemon, Coconut and Cardemom Cake with Passionfruit Icing

I guess that not being a huge dessert fan, I am also not one to bake a lot of cakes. But there is a cake from my childhood that I always remember. The recipe came from an old Woman's Weekly recipe book of Mum's - it was a lemon, orange and coconut cake and I loved it.
I'll have to see if Mum still has that recipe, but in the meantime I decided to experiment with a recipe of my own.

Even though I don't do it that often, there is something really relaxing about baking. I love stirring the ingredients together - mixing feel very therapeutic. And this particular cake filled the house with such a delicious aroma. I think I will have to try out a few more baking recipes.


1 cup desiccated coconut
1 cup self raising flour sifted
1/2 cup caster sugar
1 teaspoon ground cardamom
Finely grated zest of one lemon
1 cup milk
40g butter melted
2 eggs
1 cup icing sugar
80g butter at room temperature
Pulp of two passionfruit


Preheat the oven to 170 degrees. Grease and flour a cake loaf tin. Place the coconut, flour, sugar, cardamom and zest in a bowl and mix to combine. Make a well in the centre of the dry ingredients and mix in the milk. Add the butter and then the eggs, stirring well after each new addition.

The mixture is fairly wet - this is fine. Pour the mixture into the prepared tin and bake for 45 minutes or until a skewer comes out clean. Cool on a wire rack and then turn onto a plate.
To make the icing, beat the butter and icing sugar together until thick and creamy (use a large bowl as it will fly everywhere). Mix the passionfruit through and spread on to cooled cake.

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