Earl Grey Lemon Coconut Cake

What is Christmas without a Christmas cake? I love Christmas cookies but only a cake can be the star of a Christmas dinner dessert table. This earl grey lemon coconut cake is light, flavorful and so Christmassy. It reminds me of a white Christmas. As most of you already know, I love lemon cakes. What makes this one special is the addition of Earl grey tea from TeaBox.

Baking with tea

Using tea in baking is a quite tricky thing. One has to be highly careful with the amount of tea as it is quite easy to allow it to overpower your dessert and it is also equally easy to compromise on the taste of tea.

The recipe calls for you to use one-fourth cup of milk and two teabags of black tea. Be aware that you certainly can not play around with the tea measurements because of the aforementioned reasons. If you just follow the recipe well, you can certainly get the ideal Earl Grey Lemon Coconut Cake. In case you’re a beginner and you wish to learn baking in a more comprehensive way, you can check out the Baking Tips for Beginners blog on the website!

More Tea Cake Recipe from the blog

The following are more tea infused recipes like this decadent lemon and black tea cake. I hope you’ll like these. For more and for regular updates about yummy baking recipes and for baking tips and tricks, you can follow me on my Instagram!

• black tea cake
• tea-infused blueberry muffins
• breakfast tea scones
• spiced Christmas cookies

Earl Grey Lemon Coconut Cake Recipes

Earl Grey Lemon Coconut Cake

 

Save Print

Ingredients

• 2 cups all purpose flour (maida)
• 4 tea-spoons baking powder
• 1 + ½ cup caster sugar
• 1 cup vegetable oil
• 4 eggs
• 1 tsp vanila extract
• ¼ cup milk
• 2 Earl Grey tea bags
• zest of 1 lemon
• 1 cup whipped cream
• 1 cup shredded coconut
• white chocolate trees, to decorate

Instructions

1. Lightly brush your 9" cake pan butter and dust with all purpose flour. Line with parchment paper. Pre-heat your over to 180C.
2. Bring the milk and the tea bags to a boil and let it cool.
3. In a medium bowl, combine all purpose flour, lemon zest and baking powder. Whisk until well combined.
4. In a large bowl, beat sugar and oil until the mixture becomes light and fluffy, for about 3-5 minutes.
5. Add eggs, one by one, mixing well after each edition. Beat in vanilla extract.
6. Now add the dry ingredients to the wet ingredients in three batches, alternating with milk. Do not over mix. Bake at 180C for 30-40 minutes.
7. Once the cake has cooled completely, top with whipped cream and cover with shredded coconut. Decorate with white chocolate trees.

3.5.3251