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June 24, 2017 Cakes & Brownies

Earl Grey Lemon Coconut Cake

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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.

Earl Grey Lemon Coconut Cake

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
 
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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

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Categories: Cakes & Brownies Tags: earl grey lemon coconut cake, tea cake

Previous Post: « CHRISTMAS PUNCH
Next Post: PEACH AND BLACKBERRY GALETTE »

Reader Interactions

Comments

  1. Divya says

    December 22, 2018 at 12:46 pm

    Hey Shivesh! Thank you for the recipe!
    Though I love Earl Grey and lemon flavours..I HATE coconut..if I leave that out from the recipe which dry ingredients should I increase…? I’m guessing the dry-wet ingredients ratio would be off??

    Reply
    • Shivesh says

      December 29, 2018 at 6:51 am

      HEY! just add another tablespoon of flour and give it a shot. Happy baking!

      Reply
  2. Manisa says

    July 31, 2020 at 8:24 am

    Hi Shivesh!
    Quick question. Am I supposed to add the coconut into the batter? Or is it for decoration? Thank you

    Reply
  3. Shipra Sharma says

    September 10, 2020 at 7:01 pm

    Can the eggs be replaced?.. I really wana make a eggless tea cake

    Reply
  4. Madison says

    November 19, 2020 at 12:23 pm

    Hi! I put a bunch of sugar by accident in some tea. can I make this but have the sugar already dissolved into the tea?

    Reply

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Hello. I'm Shivesh Bhatia, a food blogger, author and food stylist from Delhi, India. Welcome to Bake With Shivesh, where I'll help you create magic in your kitchens with my simple recipes. Read More

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