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Lemon and coconut delicious

  • 0:30 Prep
  • 0:40 Cook
  • 8 Servings


  • 100g butter, softened
  • 3/4 cup caster sugar
  • 1 1/2 tablespoons lemon rind, finely grated
  • 4 eggs, separated
  • 400ml can coconut milk
  • 3/4 cup milk
  • 1/2 cup lemon juice
  • 1/2 cup self-raising flour
  • Icing sugar, to serve
  • Lemon zest, to serve


  • 6cm-deep, 20cm x 30cm (8-cup-capacity) ovenproof dish


  • 1
    Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm x 30cm (8-cup-capacity) ovenproof dish.
  • 2
    Using an electric mixer, beat butter, sugar, rind and egg yolks for 5 minutes or until pale and creamy. Gradually add coconut milk, milk and juice. Beat until smooth and combined. Sift flour over butter mixture. Fold until just combined. Clean beaters.
  • 3
    Using electric mixer and a clean bowl, beat egg whites until soft peaks form. Fold egg whites into butter mixture. Pour mixture into prepared dish. Bake for 35 to 40 minutes or until golden and almost set. Dust with icing sugar and top with lemon zest. Serve.

Source: taste.com.au


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