Moist Lemon and Coconut Cake.

As you can tell by now, I like quickbreads. They are a great option to have on hand for tea, kids’ snack option or even dessert.

I like using self raising flour as it’s easier to find here and as a mom when baking on the go it’s a better option for me.

This cake smells and tastes so good. It’s fluffy and soft and not too sweet.

It looks, smells and tastes so good!

Give it a try if lemon, coconut and vanilla flavors are up your alley. If not, still give it a try and be amazed at how the flavors blend in so beautifully.

Ingredients.

• 2 cups self raising flour.

• 1 cup sugar.

• 1/3 cup desiccated coconut.

• 1 tbsp chia seeds (optional).

• 3 eggs

• 1 tsp vanilla flavour.

• 1 large lemon, grate some zest and also squeeze out the juice.

• 1 cup whole milk.

• 1 cup coconut oil.

Method.

• Add the lemon juice to the milk, set aside.

• Mix all the dry ingredients in a large bowl, expect the sugar.

• Add in the sugar with the wet ingredients so it dissolves completely.

• Mix the dry to the wet and add in the lemon zest.

• Bake in a greased pan at 180 °C for about 35- 45 minutes.

Ready for the oven.

Ps: the temp and timing may vary due to differences in baking dish and even oven type. My temperamental gas oven bakes this at 40 minutes give or take.

I also love how it baked evenly and level.

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