Lemon And Coconut Polenta Cake Recipe

Name: Lemon And Coconut Polenta Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/8 cups unsalted butter; 2/3 cup salted butter; 3 1/3 cups caster sugar; 1 13/16 cups ground almonds; 2 1/2 cups desiccated coconut; 5 eggs; 1 7/8 cups polenta; 2 lemons; 1 1/2 teaspoons baking powder; 2 teaspoons vanilla extract; 1 lemon; 1 2/3 cups icing sugar; 6 3/4 tablespoons double cream; 1 1/16 cups almond flakes

Servings: persons

1 1/8 cups unsalted butter
2/3 cup salted butter
3 1/3 cups caster sugar
1 13/16 cups ground almonds
2 1/2 cups desiccated coconut
5 eggs
1 7/8 cups polenta
2 lemons
1 1/2 teaspoons baking powder
2 teaspoons vanilla extract
1 lemon
1 2/3 cups icing sugar
6 3/4 tablespoons double cream
1 1/16 cups almond flakes

1
["Make yourself a cup of tea and roll up your sleeves, be brave as this is where you will get a case of popeye arm. Pre heat the oven to 180C.", "Cream together the sugar and the butter (a bit of a cardiac special this one)", "Beat the eggs in a cup and whisk into the mix with the vanilla extract.", "Grate the zest from two lemons into the mixture, then add the juice from both.", "Whisk away and stir in the ground almond, desiccated coconut and polenta.", "Add the baking powder.", "Grease a 12"" tin or line if you have some baking paper.", "Mixture into the tin and then in the oven for 1 to 1 1/2 hours. If you find that the top is browning up but the middle is still not done pop some tin foil over the top for the remaining time.", "For the icing mix the icing sugar with the juice of one lemon and the double cream then spread over the cake so it falls down the sides. If your icing is too dry add more cream.", "Toast the almond flakes lightly then leave to cool, sprinkle over the top of the cake."]

2609

kcal

Calories

168

Fat

257

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/8 cups unsalted butter, 2/3 cup salted butter, 3 1/3 cups caster sugar, 1 13/16 cups ground almonds, and more.

Yes, Lemon And Coconut Polenta Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon And Coconut Polenta Cake

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