Lemongrass, ginger and coconut cake
Try something a bit different today. This moist ginger and coconut cake with a Thai flavour is simple to make and looks great. You'll find the lemongrass and ginger cordial in all good supermarkets
- 175g (6oz) butter (at room temperature), plus extra for greasing
- 175g (6oz) caster sugar
- 3 large eggs
- 175g (6oz) self-raising flour
- 50g (2oz) desiccated coconut
- 6tbsp lemongrass and ginger cordial
- 50g (2oz) icing sugar
- 50g (2oz) stem ginger in syrup, drained and thinly sliced
- Fine strips of lemon zest
- Preheat the oven to 180°C (fan oven 160°C)/gas 4. Butter a 1.2 litre (2 pt) capacity non-stick ring cake tin or a 20cm (8 inch) round cake tin.
- Using a hand-held electric mixer, beat the butter and sugar together for 5 mins, or until light and creamy. Beat in the eggs, one at a time, whisking well between each addition.
- Lightly fold in the flour using a large metal spoon. Add the coconut, then gently stir in 2tbsp of the lemongrass and ginger cordial.
- Spoon the mixture into the cake tin, levelling the surface. Bake on the middle shelf of the oven for 45 mins, or until the cake is risen and golden. When pierced with a fine skewer it should come out clean.
- Cool the cake for a few mins, then turn it out onto a wire rack. Dilute the remaining cordial with 4tbsp just-boiled water. Spoon this slowly and evenly over the top of the cake, allowing it to soak in. Leave the cake to cool completely.
- Mix the icing sugar with a little cold water to make a thin icing. Drizzle this over the cake. Arrange the sliced ginger on top with the lemon rind, then serve.