Billy and Jack's coconut, lemon and lemongrass drizzle cake

Ingredients

Serves 6-8

For the cake

  • 3 tbsp U:Me Coconut Oil blend
  • 200ml (1/2 tin) full fat coconut milk
  • Finely grated zest of 1 lemon and 2tbsp juice
  • 1/4 tsp baking powder
  • 125g caster sugar
  • 1 stalk of lemongrass, top and bottoms trimmed
  • 250g self-raising flour
  • U:Me Coconut Oil Spray to grease the tin

For the drizzle

  • Juice of 1 large lemon
  • 100g icing sugar
  • Lemongrass trimmings
  • 30g coconut flakes

Yoghurt or vegan alternative to serve.

Allergens: Gluten

Method

Pre-heat the oven to 180c fan.

Using a food processor blitz together the sugar and lemongrass until combined. Add the U:Me Coconut Oil Blend, coconut milk, lemon juice and zest. Blitz to combine.

Slowly add in the flour and baking powder, pulsing as you go to make sure everything is mixed together and you get a smooth batter.

Transfer to an oiled loaf tin and bake for 30 mins at 180c or until the top is lightly browned and a knife inserted into the cake comes out clean.

Whilst the cake is cooking, make the syrup. In a small saucepan add the lemon juice, icing sugar and lemongrass trimmings. Heat until the icing sugar is dissolved, bring to a boil and remove from the heat. Strain to remove the lemongrass and any rogue lemon pips.

Once the cake is cooked, poke a few holes in the top using a small knife, pour over the syrup and scatter over the coconut flakes.

Allow to cool fully before removing from the tin. Serve with a good helping of yoghurt or a vegan alternative.