I was approached a few weeks ago by a good friend, who asked me if i didn’t mind baking a cake for the Cancer Council’s Biggest Morning Tea to raffle off for some much needed funds. As usual i was happy to oblige, and donated this beauty to the good cause.
“When life gives you lemons… bake my Lemon and Coconut Delight Cake!”
Here’s #howididit:
1) I started off by using a vanilla cake recipe, substituting vanilla essence for coconut and lemon essence. I used the equivalent of 1tsp each. To the mixture, I added 1/2 cup of shredded coconut.
2) Once the mixture was ready, I added the zest of one lemon and gently folded that through the mixture. I then baked the cake at 180 degrees Celsius until it was golden brown and cooked.
3) As the cake was cooling I quickly made a lemon and sugar syrup to drizzle over the cake to give it a moist texture, and to enhance the lemon flavour. Once cooled, I drizzled it over the cake and let it soak through.
4) I prepared a cream cheese buttercream recipe with 1kg icing sugar, 125g butter, and 250g cream cheese and milk as needed to make the desired texture icing. Once prepared, I set aside a bowl with 3 tblsp of icing to colour with yellow food colouring.
5) I covered the cake with the icing and smoothed the sides the best I could, with a cake smoother. I then dabbed some yellow icing around the cake, and smoothed the cake with the smoother again to get the following look:
6) I then made a white chocolate ganache for the drip effect and applied that to the top and sides of the cake.
7) Then… For the decorations, I used toasted coconut, white chocolate shards (with coconut and lemon zest), macarons and candied lemons.
I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com
Don’t forget to like and share this idea with anyone that you think would enjoy it!
xx NaZzYbAkEr xx
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