Lets Make: Lemon + Coconut Cake

Spring blooms are blossoming, the birds are chirping, the sun is rising earlier each morning and I am so happy! 

I love Spring and the excitement it brings that warmer weather is on the way and the beach will once again become a part of everyday life! 

With all the warm weather and excitement, I thought I would share with you today a Lemon + Coconut Cake as the perfect way to celebrate Spring. 

There seems to be an abundance of lemons in store lately, so I thought why not make this delicious cake?

Today I wanted to introduce you to Rachael from Made From Scratch, who was so kind to share her Lemon + Coconut Cake recipe with us today.

I initially came across Made From Scratch (MFS) on Instagram, Rachael shares the most beautiful captures and I loved seeing her posts pop up in my newsfeed. Fresh blooms, delicious food and gorgeous vignette's is what captivated me. When I started exploring the Made From Scratch blog I was hooked, Rachael posts about her amazing recipes, places to be, art, travel, home decor and anything home related. Do yourself a favour and take a look, I know you will love it!

I contacted Rachael to see if she would be so kind to share a little bit more about herself with you all here and Glamour Coastal Living. 
I am so glad she said yes!

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Rachael, I have been admiring your blog Made From Scratch for a while now after initially coming across your gorgeous Instagram feed. We would love to know a little bit more about you? 

That's so lovely of you, it's really kind to hear that you found MFS through my instagram feed. It's such a fun place to connect. Well, I started MFS 5 years ago as a small hobby and it's since grown into a surprisingly popular blog. Alongside blogging each day I also work along side some amazing people and brands and help them develop their online voice and social media. 

How did Made From Scratch begin? Was it your love of baking from a young age?

MFS started purely from a love of baking. I've been baking for as long as I can remember, I was always in the kitchen with either my Mum or Grandma. Just watching, learning and then when I was old enough to cook join in. I learnt to bake by touch from my Grandma and then had to learn how to read and write a recipe properly when I started MFS.

You share your baking creations and recipes on Made From Scratch, what else do you share on your blog?

Oh, everything from lifestyle inspiration, weddings, home decor, places that I visit and of course fashion. It's a place that I think any woman is able to go to at any point in their life and find something beautiful and inspiring. 

I have seen some beautiful cakes you have made for weddings and special occasions, do you have a favourite creation?

Not really, I really love each of the style of the cakes that I've made, especially ones that I have made for friends weddings - although the ruffle and petal have always been a favourite of mine. 

You have such an eye for detail and I love some of the icing you do to finish off your cake creations - where do you get your baking inspiration from?

Oh, thank you. Aside from the highly decorated cakes, like the ruffles and petals. I really like cakes to look as natural as possible, I've always been drawn to baking that is effortlessly beautiful and the cake it's self speaks for it's self more than the topping. One of my absolute favourite cakes is a simple chocolate cake lightly dusted in icing sugar and served with fresh cream. It's just so simple, and so very perfect. 

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True to her word, Rachael who as we read likes her cakes to look as natural as possible, as shared with us a simple recipe for her Lemon + Coconut Cake.

INGREDIENTS

250G BUTTER, ROOM TEMPERATURE

1/2 CUP WHITE SUGAR

1/2 CUP BROWN SUGAR

3 EGGS

2 CUPS SELF RAISING FLOUR

1 CUP DESICCATED COCONUT

ZEST AND JUICE OF ONE LEMON

1 CUP MILK

3 TEASPOONS VANILLA ESSENCE

METHOD

​Preheat the oven to 180C, butter and flour a bundt or ring cake tin. Place the butter and both sugars into a large bowl of an electric mixer and beat until light and fluffy. Add the eggs one at a time, and mix until well combined. Gradually add in the flour, coconut, milk, vanilla essence and lemon juice and zest and mix until well combined.

Pour the mixture into the prepared cake tin, if you have any batter left over you can make cupcakes. Bake for around 30-40min, or until the top is golden and a skewer inserted comes out clean. Allow to cool in the tin for 10min before turning out onto a wire rack. Lightly dust with icing sugar and serve while still warm. 

Thank you Rachael for joining us today and sharing with us your gorgeous recipe and insights into Made From Scratch! 

You can see more of Rachael here on the Made From Scratch blog, facebook, instagram and pinterest.

PS: MFS has nearly 55k pins, head on over there if you want to see some amazing inspiration on homes, gardens, travel, art, cooking and beauty!

Note - all photos were sourced from Made From Scratch and are not my own.

Linking up with Essentially Jess today.

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