Lemon Coconut and Crumble Cake
Recipe for a Lemon Coconut and Crumble Cake. Simple, single bowl recipe, delicious and balanced cake. This cake was devoured within minutes after it was served. Will you make it for the weekend?
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Lemon Coconut and Crumble Cake:
Equipment: Rectangular loaf pan cake, sized 25cm (l) x 10cm (w) x 7.5cm (h), lined with parchment paper.
Recipe: A single cake sized 24cm (d) x 7 cm (h)
For the cake:
| Ingredient | Amount (g / units) |
| White Granulated Sugar | 185g |
| Vanilla Sugar | 10g |
| Vegetable Oil | 60g |
| Eggs | 95g |
| Vanilla Extract | 1 tsp |
| Sour Cream (15%) | 55g |
| All Purpose Flour | 195g |
| Ground Coconut | 40g |
| Baking Powder | 8g |
| Salt | 1/4 tsp |
| Lemon Zest | 8g |
| Lemon Juice | 80g |
| Coconut Milk (7-9%) | 90g |
For the Crumble Topping:
| Ingredient | Amount (g / units) |
| Unsalted Butter (Softened) | 35g |
| White Granulated Sugar | 35g |
| Almond Flour | 20g |
| All Purpose Flour | 25g |
| Sliced Almonds | 15g |
Cake preparation and assembly instructions:
For the crumble topping: mix all ingredients in one bowl- you may use a fork to toss them together or by using your hands, until crumbles are forming when the mixture is pinched with your fingers. Cover the bowl with a piece of plastic wrap and refrigerate until use.
- Line the bottom and sides of the baking pan with parchment paper and set to the side.
- Preheat your oven to 170C (fan mode off), setting a baking rack at the lowest level of your oven.
- In a bowl, rub the sugar, vanilla sugar, salt and lemon zest with your hands, so that the oils and aroma of the lemon will be incorporated into the sugar and salt crystals.
- Add in the sour cream and thoroughly whisk it into the mixture.
- Add in the lemon juice, vanilla extract, coconut milk, oil and eggs, and whisk together to a smooth mixture.
- Sift the flour and baking powder over the wet ingredients. Add in the ground coconut and whisk thoroughly to a smooth batter without any lumps.
- Pour the cake batter into the prepared baking pan, and bake for 25 minutes. Take the cake out of the oven onto a cooling rack, and sprinkle the crumble topping on top of the cake. Return the cake back to the oven and continue baking for 10 more minutes, until the crumbles have browned and a cake tester inserted into the center of the cake comes out clean.
- Transfer the cake to a cooling rack and allow it to cool down 10 minutes before unmolding and letting it cool down completely.
