Earl Grey Lemon Coconut Cake
  • 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
  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.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/earl-grey-lemon-coconut-cake/