Lemon and Coconut Brownie

Lemons lemons lemons! I still have more lemons to use up and I do love finding new ways to bake with them. It also helps to have excuses to make these treats and this time the lucky recipients were the Playcentre Mums at one of our meetings. These Lemon and Coconut Brownies certainly proved popular as I came home with an empty container and several compliments. Although the texture is not light like a cake or as dense like a brownie would usually be, I guess they are still best categorised as brownies. The great news is that it’s a one pot mixture that is very simple to make and doesn’t leave you with many dishes. Despite their simplicity they look good and are easy to cut into either small bite size pieces or larger dessert sized pieces. You could even get creative and use a cookie cutter to cut them into shapes. Make sure you are a coconut fan if you are going to try this as it is definitely a dominant flavour in the recipe. Here’s the recipe if you would like to give it a go:

Lemon and Coconut BrownieLemon and Coconut Brownie
250g Butter
1 1/2 cups Caster Sugar
4 Eggs
1 1/2 cups plain Flour
1 cup dessicated Coconut
3t Lemon Rind, finely grated
1/4 cup Lemon Juice
Icing sugar, for dusting
Heat oven to 180°C and line/grease a 20×30 baking pan. Melt butter in a saucepan and then remove from the heat. Thoroughly stir in the caster sugar and then stir in the eggs one by one. Sift in the flour and mix well. Add the coconut, lemon rind and lemon juice and mix until incorporated. Tip mixture into your prepared baking pan and cook for 30-35minutes or until a knife comes out clean. Let it cool in the pan and then cut into squares and dust with icing sugar. (The recipe should make about 16 brownies.)
Recipe adapted from Australian Good Taste.


Lemon Drizzle Loaf

It’s lemon season around here and my Mum kindly gave me a bowl full recently. A friend of mine had recently mentioned a couple of times that he quite likes Lemon Drizzle Cake and wondered if had I ever made it. I couldn’t recall that I had and set out to find a recipe to add to my collection. It turns out that Lemon Drizzle Cake is just a Lemon Syrup Loaf, and yes I have made it before. I decided to try another recipe by The Londoner who blogged about making this recipe for someone to show them that it was better than Starbucks. It’s ridiculously easy, chucking nearly everything into a bowl and mixing together before whipping it into the oven. I love how fast the loaf is to make, and how moist it is. After making one loaf I quickly realised that it’s probably always worth making two… one just didn’t seem to last very long. I have decided now that I prefer the recipe from The Londoner. The reasons I prefer it are because it has less ingredients than others, is faster to make, has a shorter cooking time, it’s easier using my handmixer than a food processor (plus less dishes) and I thought it tasted better. I think that the lemon syrup is absorbed better when you poke holes through the loaf rather than just pouring on top like the other recipe I tried. If you are looking for a Lemon Drizzle Loaf recipe then you must try this one!

Lemon Drizzle Loaf

Lemon Drizzle Loaf
3 Eggs
170g Self raising flour (1 1/4 cups)
1t Baking powder
170g Caster sugar (3/4 cup)
170g Butter (room temperature/softened)
2 Lemons, zested and juiced
110g Icing sugar (3/4 cup)
Heat your oven to 180ºC, then line and grease a loaf tin. Place eggs, self raising flour, baking powder, caster sugar, butter and lemon zest in a large bowl. Mix with a handmixer (or cake mixer/food processor) until ingredients are well mixed and smooth. Tip into your loaf tin and bake for around 30-35mins. While this is in the oven make your lemon drizzle by mixing your lemon juice and icing sugar until all the powder is dissolved. After the cake is ready (knife comes out clean) poke holes all over it making sure your skewer reaches the bottom of the loaf. Pour your lemon syrup over the loaf and leave to absorb and loaf to cool before removing from the tin.
Recipe from The Londoner