Lemon coconut cake with coconut & rosewater for 16-22 people
The lemon coconut cake has a lemon rosewater sponge, which is covered with shredded coconut. To finish the amazing appearance, this cake is topped with the popular Raffaello chocolate.
If you have leftovers of this cake, you can use an airtight container to refrigerate them for 3-4 days or freeze them for up to 3 months.
The lemon coconut cake with coconut & rosewater for 16-22 people is a mixture of 3 bold and vibrant flavors which work perfectly together. A truly delicious celebration cake if you are living in Adelaide and are looking around for something unique and different.
This cake is one of the most refreshing desserts, that combines the tangy flavor of lemon with the sweet and nutty taste of coconut. This cake is typically made with a light and fluffy sponge cake, infused with fresh lemon juice and zest, and then topped with buttercream and covered with grated coconut.
This cake is 8 inches in diameter and can serve up to 25 people easily. When served, the lemon coconut cake is a bright and beautiful dessert that is perfect for any special occasion and for instance can be used as a birthday cake.