Well, it’s been a little while since my last post. I haven’t really had the time to bake much recently; I went to Paris the other week (it was amazing) but, unfortunately, my new job didn’t quite work out, so I’m now a freelance copywriter and on the hunt for a new permanent role. It’s all been a bit unexpected and fairly stressful, but I’m past the worst now – so much so that I made this rather lovely lemon and coconut cake with strawberry jam earlier in the week!
The recipe is by Chetna Makan of GBBO fame. You may remember that I’m a huge fan of hers and that I successfully made her masala chai baklava a few months ago. This traybake was a tad easier to make and I got to indulge in one of my favourite pastimes in the process – throwing way more coconut into the mix than the recipe calls for.
The recipe is really easy to follow. Just make a basic cake mix, stir lemon zest and dessicated coconut into it, bake and then top the cooled cake with jam and more dessicated coconut. The recipe says to use raspberry jam, which is the classic choice when it comes to coconut, but I didn’t have any and used strawberry jam instead.
Amazingly for me, the cake baked perfectly in the time specified by the recipe. It’s a miracle! I’m a fairly impatient person and found it difficult waiting for the cake to cool so I could top it and eat it, but I just about managed it. The resulting cake was delicious – the sponge itself wasn’t overly sweet, but the jam balanced that out and the tang of the lemon zest was beautiful. Just what I needed after an insane few weeks!
Can be found on the Food Network website here.