Fresh Slow Cooked Lemon and Coconut Cake

Fresh Slow Cooked Lemon and Coconut Cake….

Fresh slow cooked Lemon and Coconut Cake. I’m wrapped how it turned out. My oven can’t produce a cake as moist and evenly risen as my slow cooker.

Ingredients:
125 grams butter
1 cup caster sugar
2 eggs
1 large lemon
1 cup milk
1¾ self raising flour
½ cup desiccated coconut

Method:
Slow Cooker turn on high so it can warm up as you make the cake batter :).
You will need to be able to fit cake tin inside the slow cooker with something underneath it so the bottom of the cake pan does not touch the bottom of the slow cooker. Make sure you have this sorted before making the cake batter!
The size of the spring form tin, depends on the size of your slow cooker. I used a 20cm pan & it just fit in my slow cooker.
Grate the rind of the lemon and set aside.
In a medium sized bowl cream butter and sugar with an electric beater.
Add egg one at a time and beat until the egg is well blended into the mixture.
Add lemon rind and give a quick mix with the beater.
Add desiccated coconut, flour and milk to the mixture and combine gently with a wooden spoon.
Pour into lined spring form pan
Put lid on and allow to cook for two hours on high.

(I have a round cake tin that fits perfectly in my sc but make sure to use something for elevation, in my case it was cookie cutters. No water required Further, I used two lemons and used the juice along with 1/3c of caster sugar to make a syrup to drizzle over cake once cooked.

Just to add, I fully lined my cake tin with baking paper and used tea towel under lid, if not the condensation will drip into the middle of the cake.)

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