Coconut lemon tea cake from Baking - From My Home to Yours (page 195) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SuzyP on November 20, 2021

    Very simple cake to make. I made the lemon version with some minor adjustments. I reduced the sugar by 50gr and used coconut cream and sweetened coconut as that's what I had.

  • Lepa on January 28, 2020

    This is delicious and has a lovely texture. Like others, I think this is too sweet and I will reduce the sugar next time I make it.

  • stockholm28 on September 03, 2019

    This is a keeper, but I want to make some adjustments. I found it a bit too sweet so will try reducing the sugar slightly next time. I’d also like to try the variation with lime. It was very moist, but also light. It had a really nice texture. I froze some of it (individual slices wrapped in plastic wrap). They held up well.

  • thetoastedsprinkle on May 15, 2012

    I adore this recipe. The cake is light but full of flavor. I leave out the coconut flakes because I don't like them and this is still a delicious cake, the coconut milk gives it a nice hint of coconut without overpowering the lemon. I topped mine with a dollop of lemon buttercream but I think in the future fresh whipped cream would be even better, with some fresh fruit.

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