lemon coconut cake

Happy April and happy Easter! I hope you're hopping into the Easter break and not diving over the finish line like me 😅

It's been a big few weeks here at SM (more on that soon 😉) but I'm loving all the Easter baking, whether it's fluffy Hot Cross Buns or a simple NYC Cookie filled with chocolate Easter eggs.

But if there's one thing that should grace your Easter table this year, I hope it's my NEW Lemon Coconut Cake.

She's just lovely with two layers of soft coconut-filled sponge and a zesty lemon buttercream. There's lemon zest IN the cake and in the frosting.

A little twist on my popular Coconut Cake, she's the perfect dessert to celebrate Easter and survive the back to school rush.

The one thing I love about this cake is the soft and tender crumb. Thanks to the reverse creaming method, it's surprisingly easy to make.

Instead of relying on the baker's ability to perfectly cream the butter and sugar, it's an easier way to achieve a evenly structured crumb.

You can read more about that in the blog post but rest assured, this cake is a 10/10.

LEMON COCONUT CAKE RECIPE

Easter favourites

I hope with the long weekend ahead there's one thing on your to-do list - and that's to bake!

If you want to put your Easter eggs to good use, may I suggest my Chunky Mini Egg Cookies or my Mini Egg Brownies. Or there's always my popular yet over-the-top Creme Egg Brownies too.

If turning on the oven is out of the question, try my Easter Egg Rocky Road.

And if the kids want to bake, grab an Easter cookie cutter or two and try my No Chill Sugar Cookies. So fun.

For something more mellow, there's my easy Blueberry Cookies or for a showstopper cake, go for my Lemon Blueberry Layer Cake.

Happy baking and happy Easter,

Jess xx

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