280g plain flour
400g brown sugar
325g freshly desiccated coconut
1 tbsp baking soda
1 tsp cinnamon
1 tsp grated ginger
¼ tsp salt
125ml lemon juice
250ml of any fruit juice
90ml sunflower oil
2 tbsp apple cider vinegar
1 tsp vanilla
1-3 unwaxed lemons, halved, deseeded, leave skin on. (use 3 lemons for very rich cake)
For the Lemon syrup:
150g brown sugar
Juice of 2 lemons
Firstly, preheat oven to 180 * C.
This recipe does work using desiccated coconut out of a packet but I’m all about the freshness so I like to make my own. This is personal preference but once you see the difference in texture and taste you’ll see what I mean.
To make the freshly desiccated coconut, first attach the blades of your coconut grater to the main body and clamp securely to the work surface. The tighter the better to ensure it doesn’t move during use. Then, using the back of a heavy knife or cleaver, split the coconut down the opposite axis to the ridge that runs around the coconut. This may take a few goes but you’ll get there.
Once split and you’ve drained the coconut water, pull the coconut apart so you have two separate halves. Then place a bowl or plate underneath the grater. Take one half of the coconut and hold it securely against the blades. Start to turn the handle whilst applying downward pressure to the coconut to extract the flesh.
Line a large baking tray with backing paper and spread a thin layer of coconut flesh across the bottom of the tray and place in the bottom of the oven for around 10 minutes or until the coconut has fully dried out and has lost its moisture content. Appliaances may vary so judge for yourself. The less moisture, the lighter your cake will be.
Now place all dry ingredients into large bowl and mix. Place wet ingredients in blender or processor. Keep the skin on your lemons. Sounds weird but it adds a super zingy twang to the taste.
Now simply add your wet ingredients to your dry ingredients and mix well. The mix should be pretty wet so don’t be alarmed. After it is fully combined, pour into a greased cake tin.
Then simply bake in the oven for 30-40 minutes. Check with a skewer after 30 mins and if it comes out clean then your good to go. Again, appliances vary.
Whilst still warm, make up your lemon syrup by heating the lemon juice and the sugar in a small saucepan and once the sugar has dissolved and it becomes thick and sticky, pour over the cake allowing it to fully soak in.
Slice when cooled and enjoy!
Perfect with whipped cream or yoghurt.