Zesty Coconut Lemon Cake

300 gms all purpose flour
1 packed cup fine grated fresh coconut
300 gms sugar
250 gms butter, melted
4 eggs
1 tsp grated nutmeg
zest of 2 lemon
Juice of one lemon
2 tbsp yoghurt
1 tsp baking powder
1/2 tsp baking soda

Sift together flour, zest, nutmeg, baking powder and baking soda.
Beat the eggs well and add in melted butter and sugar.
Fold into the  flour mix.
Give the coconut a whiz in the blender (about 20-30 seconds)
Add the coconut, lemon juice and yoghurt and mix well.
Grease and dust a baking tray and pour in the batter.
Bake at 180 DegC in a preheated oven for about 30 minutes, till a toothpick comes out clean when pierced into the cake.
Cool on a rack.

Brush with lemon sugar syrup and cream cheese frosting to turn this team time cake into a lovely moist dessert cake.
For syrup: Boil  together 1/4 cup water, 1/4 cup sugar and half a lime. Reduce and cool a little. Either poke holes in the cake and brush or cut into layers and brush the layers before putting the cake back together.
For frosting: Combine 100 gms butter, 75 gms cream cheese and 100 gms castor sugar. Blend togehter with a few drops of vanilla essence with a hand blender and cover the cake. Keep in the fridge for some time before cutting.



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