Hello, darlings!
I excitedly present my delightful sweet offering to Mrs Simkins and Miss Windsor’s summer garden party – the one and only Seriously Scrumptious Lemon & Coconut Cake.
This recreation of Mrs Beeton’s Cocoanut Cake is an adorable addition to your very own garden party, or afternoon tea pageantry of exquisite cakes and bakes – to be enjoyed with a cup or two of your favourite brew!
Miss Windsor guarantees that this seriously scrumptious, exceedingly lemony, and saucy slice of paradise will certainly spin you into a hedonistic state of “coconutty” heaven – it’s a bit like a Bounty Bar but minus the chocolate!
Now, moving swiftly on to my intriguing theme of food history! You see, my darling mentor, Mrs Beeton, kindly offered me a rousing recipe for coconut cake from her 1906 edition of Mrs Beeton’s Book of Household Management.
I know, I know my dears, Mrs Beeton probably snaffled this recipe from one of her readers which was first showcased in her fashion / housekeeping tips / cookery column as seen in her husband’s monthly publication, The Englishwoman’s Domestic Magazine. Or, she possibly nobbled this recipe from an illustrious cook of her day such as Eliza Acton. Nevertheless, my dears, let’s enjoy the fruits of their legacies and their inspiring contributions’ to the arena of food history.
Darlings, I must confess, whilst the cake was in the oven I did call upon my mother’s culinary expertise – no offence Mrs Beeton! You see, I was in need of a bit of counsel, and luckily my mother just so happens to possess considerable knowledge in the realm of baking – lucky me!
Mother suggested, “As an alternative to bringing the cake mixture to a batter with milk, one could do so with coconut milk instead!” Thank you, Mother, one shall certainly try that next time.
Darlings, Miss Windsor must express how enamoured she is with the outcome of her creative “spin” on this age-old recipe. I say, how baffling it would be if one denied their fondness for such an extremely moist, coconutty, summery, yet a trifle piquant scrumptious creation.
Now, before I pop off, may I reiterate that this is an “Exceedingly good cake,” as our British national treasure, the male species of the baking world has been known to enthuse about his own baked goodies – the one and only Mr Kipling!
Darlings, if you’re a fan of cake, especially the kind that one may enjoy during the summer months, then please do try the following:
MRS BEETON’S TENNIS CAKE – PERFECT FOR A TENNIS AFTERNOON TEA!
Miss Windsor x
Miss Windsor’s Seriously Scrumptious Lemon & Coconut Cake!
Ingredients
- 170g (just under 1 cup) unsalted butter – room temperature
- 225g (1 & 1/4 cups) caster sugar
- 450g (3 & 3/4 cups) plain flour / all-purpose flour
- 100g (1 & 1/2 cups) desiccated coconut
- 6 heaped teaspoons of baking powder
- 3 x eggs
- 500ml (2 & 1/2 cups) whole milk or coconut milk
- 3 teaspoons of lemon essence
- zest of 1 lemon
- A sprinkling of desiccated coconut – to add before baking
Optional
- Juice of one lemon – for extra zing and moisture!
- A handful of desiccated coconut – for decoration
- Slices of lemon – for decoration
Ingredients for Lemon Cream Filling
- 24og (1 cup) unsalted butter – room temperature
- 24og (2 cups) icing sugar
- zest – 2 lemons
- 6 teaspoons – fresh lemon juice
- a generous handful of desiccated coconut
Instructions
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Wash those little ‘mitts’ of yours – Ta very muchly!
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Preheat your oven to a moderately warm temperature of 180 *C / 160*C Fan / 350*F / gas mark 4. If you have a rather quick oven, then please turn the temperature down a tad – much obliged!
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First off, grease sandwich tins with butter, and line the bottom with greaseproof paper – be careful not to over grease, as one must avoid frying the sides of this divine creation! Then dust the sides with flour.
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Using one of your mixing bowls sieve together the baking powder and flour – do so four times to make the flour as light as possible. Then add the desiccated coconut and mix well.
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In a separate mixing bowl cream together with a wooden spoon: the butter (room temperature) and sugar. Then as per Mrs Beeton’s instruction, “Beat up well with a large wooden spoon”.
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Merrily beat in the eggs one at a time, followed by 3 teaspoons of lemon essence and lemon zest.
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Add creamed mixture to the flour, and as Mrs Beeton suggests, “Bring to cake batter consistency with milk”. Miss Windsor achieved this by using a vintage ‘batter whip’, but feel free to use a wire whisk!
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Divide carefully into your prepared baking tins, and smooth over with a palette knife.
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Sprinkle some desiccated coconut over the top, then place both tins on the middle shelf and bake for approximately 40 minutes – start checking at 35 minutes.
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Cover both cakes with foil half-way through, as this will help to prevent them from browning too quickly.
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Your cakes are ready when they have shrunk from the sides a little, nicely browned, and a skewer comes out clean.
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Once perfectly baked, allow to cool on a wire rack.
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Whilst cooling, it’s time to crack on with the Lemon Cream Filling!
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Cream together the butter and icing sugar – then add lemon juice, zest, and a generous handful of desiccated coconut. Mix well.
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Once your cakes have completely cooled, carefully spread the filling over one cake then ‘sandwich’ together.
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If you prefer your cake to have a bit more zing, or for the texture to be extremely moist – then prick with a skewer and carefully drizzle over the juice of one lemon. Darlings, if you choose to do this, then please allow the juice to absorb overnight or for a good few hours before serving.
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When ready to serve, place on a pretty plate or exquisite cake stand of your choice.
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Sprinkle with more desiccated coconut.
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Serve each slice with a slice of lemon!
Recipe Notes
Enjoy with oodles of gusto!
What an exceptional recipe. I can’t wait to try this myself. Thank you for sharing. Good job for Miss Windsor’s culinary expertise and guidance! Looking forward to your next recipe. Cheers.
Well, hello Mr Wise! Great name for a gentleman!
How do you do?
More mouth-watering recipes on their way. Oh, and please do sign up to my newsletter and I’ll keep you abreast with my latest culinary escapades!
Cheerio!
Hello. Wow – that’s all I can say about this cake! I just want to dive right in and gobble it all up! Gail.
Hi Gail. Thank you so much for popping by. I think you need to make one very soon – all for yourself!
Why not ‘fill one’s boots’ with oodles of cake!
Ta ta!
Hi Miss Windsor
Nice to meet you on the Cooks Cook Community Forum!
“Merrily add in the eggs……” Love it! I’m going to have to try this soon!
Hi Miss Absalom.
Nice to meet you too, my darling!
Oh, yes, I love to merrily beat in the eggs – what a satisfying way to let off some steam! So, please do have a go one day soon – whilst humming along to one of your favourite tunes!
Cheerio, Miss Windsor X
Hi Miss Windsor
Wow looks yummy…….Yesss please! X
Hi Viv,
How do you do?
Oh, and it tastes yummy too! Fancy a slice?
Cheerio, Miss Windsor X