I’m so obsessed with Harry & Meghan I don’t even know where to begin. When the news first broke that they were together, I was like, what? That girl from Suits? But with encouragement from my friend Krishna, I opened my heart to this royal romance and was so excited for their wedding. Kristine was once again willing to come over at the crack of dawn to watch with me, so I made sure to have lots of treats ready for us, including:
- Mimosas
- Warm Scones with Jam & Whipped Cream
- Banana Chocolate Chip Muffins
- Fresh Berries
- Chocolate Chip Meringues
- Lemon Coconut Cake
I thought this was even more fun to watch than William & Kate’s wedding, because not only did you have all the Royals coming in, but so many celebrities were there! Oprah! George & Amal! The parents of my favourite Instagram baby! (That would be Serena Williams & Alexis Ohanian). We were furiously googling to find out the other random connections to the bride & groom, like Tom Hardy and James Cordon, plus other mystery celebs (we see you @janina).
Once the ceremony was done (favourite moment: the choir singing Stand By Me!) and Harry & Meghan were on their carriage ride, we poured a mimosas and cut into this Lemon Coconut Cake. It was a simple one-layer lemon cake, topped with whipped cream, fresh berries and lemon zest. The coconut flavour isn’t overwhelming, since coconut milk is used in the cake batter, which just contributes to its hydration more than making it taste like coconut. It was the perfect treat for 7am!
Harry & Meghan’s wedding cake had lemon and elderflower flavours in it, but I wasn’t willing to take a chance on elderflower since I don’t really like anything floral flavoured (i.e. rose water, orange blossom, etc.). I actually found elderflower soda at my Metro and we gave it a try, only to find out it tastes like lychee! How come nobody told me that?
Kristine left around 9am, and I promptly went back to bed for the rest of the morning, before re-awaking and watching Royal Wedding specials for the rest of the day and eating more cake. The perfect day!
Lemon Coconut Cake
Source: A Beautiful Plate
Ingredients
- 1 3/4 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (1 1/2 sticks) butter, room temperature
- 1 cup sugar
- zest of 1 lemon
- 2 eggs
- 2 egg yolks (use the leftover whites to make Chocolate Chip Meringues!)
- 2 tsp vanilla extract
- 1/2 cup coconut milk, well-stirred
+ fresh whipped cream, berries and lemon zest for topping
Directions
- Preheat oven to 350°, line the bottom of an 8″ cake pan with parchment paper, and spray the pan with non-stick spray.
- In a medium bowl, whisk together the flour, baking powder and salt and set aside.
- In a large bowl, cream together the butter, sugar and lemon zest until nice and fluffy. Add the eggs and mix until incorporated, then do the same with the egg yolks. Stir in the vanilla extract.
- Add half the dry ingredients to the batter and mix until just combined, then the coconut milk, then the other half of the dry ingredients.
- Pour the batter into the prepared pan and smooth out the top. Bake for 35-40 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
- Let cake cool in the pan for about 15 minutes, then turn it out onto a cooling rack to completely cool down.
- Once the cake is cool, top with whipped cream, berries and lemon zest.
Leave a Comment