Coconut and Lemon Gateau
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
843
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 843 kcal | (40 %) | ||
| Protein | 7.05 g | (7 %) | ||
| Fat | 41.85 g | (36 %) | ||
| Carbohydrates | 113.4 g | (76 %) | ||
| Sugar added | 77.55 g | (310 %) | ||
| Roughage | 1.54 g | (5 %) |
more nutritional values
| Vitamin A | 323.6 mg | (40,450 %) | ||
| Vitamin D | 0.93 μg | (5 %) | ||
| Vitamin E | 2.69 mg | (22 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.06 mg | (4 %) | ||
| Folate | 73.91 μg | (25 %) | ||
| Pantothenic acid | 0.37 mg | (6 %) | ||
| Biotin | 0.71 μg | (2 %) | ||
| Vitamin B₁₂ | 0.57 μg | (19 %) | ||
| Vitamin C | 4.38 mg | (5 %) | ||
| Potassium | 129.21 mg | (3 %) | ||
| Calcium | 210.56 mg | (21 %) | ||
| Magnesium | 18.24 mg | (6 %) | ||
| Iron | 2.27 mg | (15 %) | ||
| Iodine | 25.09 μg | (13 %) | ||
| Zinc | 0.62 mg | (8 %) | ||
| Saturated fatty acids | 27.76 g | |||
| Cholesterol | 141.78 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the cake
- 1 cup butter
- 2 cups sugar
- 4 eggs (beaten)
- 1 cup milk
- 3 cups all-purpose flour
- 2 ½ tablespoons Baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups Shredded coconut
- For the lemon buttercream
- 1 cup unsalted butter
- 4 ½ cups powdered sugar
- 4 tablespoons lemon juice
- 1 lemon (finely grated zest)
- yellow Food coloring
- To decorate
- 1 cup Coconut flakes
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease and line the bases of 3 x 23cm|9" cake tins.
2.
Beat the butter and sugar in a mixing bowl until light and creamy.
3.
Gradually beat in the eggs and milk, alternately with a spoonful of flour, until blended.
4.
Sift in the remaining flour, baking powder and salt and mix well. Gently stir in the vanilla and coconut.
5.
Spoon into the tins and bake for 25-30 minutes until golden and springy to the touch. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
6.
For the lemon buttercream: beat the butter until soft. Sift in the icing sugar and beat well until smooth. Gradually beat in the lemon juice and zest until smooth. Stir in a few drops of yellow colouring.
7.
Sandwich the 3 cakes with a layer of lemon buttercream. Spread the remaining buttercream over the top and sides of the cake.
8.
To decorate: press the coconut flakes into the buttercream
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