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Lemon chocolate muffin

Lemon coconut cake

• 1 LEMON, juice and rind
• 100 GRAM CHOCOLATE, chopped
• 250 GRAM SELF RAISING FLOUR
• 150 GRAM SUGAR
• 3 EGGS
• 100 GRAM BUTTER, soft
• 1 CUP YOGURT

• 2 LEMONS, juice and rind
• 150 GRAM FLOUR
• 150 GRAM BUTTER, soft
• 200 GRAM SUGAR
• 4 EGGS
• 50 GRAM COCONUT, grated
• 1 CUP CREAM
• 200 GRAM ICING SUGAR
• 2 TSP BAKING SODA

Mix all the ingredients except the chocolate and beat for 5 minutes, using an electric mixer. Now stir in the chocolate. Put the batter in muffin forms and bake 30 minutes in the oven at 200 degrees Celsius.

Put the butter, flour, 150 gram sugar, coconut, eggs and baking soda together and mix for 3 minutes with an electric mixer. Put the batter in a greased cake tin, bake 40 minutes at 175 degrees Celsius. Allow the cake to cool down. In the meantime, whip the cream with the remaining sugar, stir in the lemon peel. Cut the cake lengthwise, spread the cream over the bottom half and put the top half back on. Mix the icing sugar with the lemon juice, little by little, until you have a nice icing, cover the cake with the icing. Decorate with lemon slices.

Get inspiration for baking different muffins from the muffin page.