Lemon and blackberry cake


  • Serves 10 people

  • 250 gm softened butter
  • 490 gm caster sugar
  • ½ tsp vanilla bean extract
  • 6 eggs
  • 340 gm plain flour
  • 60 gm (¾ cup) desiccated coconut
  • 60 gm (¾ cup) shredded coconut, plus extra to serve
  • 2 tsp baking powder
  • 135 ml coconut milk
  • 135 ml milk
  • 250 gm blackberries (about 2 punnets)
  • Lemon syrup
  • 125 ml (½ cup) lemon juice
  • 110 gm (½ cup) caster sugar
  • Finely grated rind of 2 lemons
01   Preheat oven to 180C. Beat butter and sugar in an electric mixer until pale and creamy, add vanilla, then add eggs one at a time, scraping bowl after each addition and beating well to combine. Combine flour, desiccated and shredded coconut and baking powder in a large bowl. Combine coconut milk and milk in a jug, then stir flour mixture and milk mixture in alternating batches into butter mixture, finishing with flour mixture. Pour into a 26cm-diameter cake tin buttered and lined with baking paper, bake until golden and springs back lightly when pressed with fingertip (45-55 minutes).
02   Meanwhile, for lemon syrup, stir lemon juice and sugar in a small saucepan over low heat until sugar dissolves, set aside to cool then add lemon rind. Just before serving, add blackberries and pour over cake. Scatter with extra shredded coconut and serve.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.
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