Coconut and Lemon Gateau

Name: Coconut and Lemon Gateau
Total time: 1 h 15 min
Yield: 1
Ingredients: 1 cup butter; 2 cups sugar; 4 eggs (beaten); 1 cup milk; 3 cups All purpose flour; 2.5 tablespoons Baking powder; 0.5 teaspoon salt; 1 teaspoon vanilla extract; 2 cups desiccated coconut; 1 cup unsalted butter; 4.5 cups powdered sugar; 4 tablespoons lemon juice; 1 lemon (finely grated zest); yellow Food coloring; 1 cup Coconut flakes

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 15 min.

Preparation

Calories:

843

calories

Calories

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Nutritional values

1 cake contains
(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 %)

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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

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Ingredients

for

cake

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
desiccated 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

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Preparation steps

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.

Beat the butter and sugar in a mixing bowl until light and creamy.

Gradually beat in the eggs and milk, alternately with a spoonful of flour, until blended.

Sift in the remaining flour, baking powder and salt and mix well. Gently stir in the vanilla and coconut.

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.

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.

Sandwich the 3 cakes with a layer of lemon buttercream. Spread the remaining buttercream over the top and sides of the cake.

To decorate: press the coconut flakes into the buttercream