Lemon coconut cake

Prep Time 30 minutes
Total Time 1 hour


  • 1½ cups (185 g/6 oz) self-raising flour
  • 1/2 cup (45 g/1½ oz) desiccated coconut
  • 1 tablespoon grated lemon rind
  • 1 cup (250 g/8 oz) caster sugar
  • 125 g (4 oz) unsalted butter, melted
  • 2 eggs
  • 1 cup (250 ml/8 fl oz) milk

Coconut icing

  • 1½ cups (185 g/6 oz) icing sugar, sifted
  • 1 cup (90 g/3 oz) desiccated coconut
  • 1/2 teaspoon grated lemon rind
  • 1/4 cup (60 ml/2 fl oz) lemon juice


  • 1. Preheat the oven to moderate 180°C (350°F/Gas 4). Lightly grease a deep 20 cm (8 inch) round cake tin and line with baking paper.
  • 2. Sift the flour into a large bowl and add the coconut, lemon rind, sugar, butter, eggs and milk. Mix well with a wooden spoon until smooth. Pour into the tin and smooth the surface. Bake for 40 minutes, or until a skewer comes out clean when inserted in the centre of the cake.
  • 3. Leave the cake in the tin for 5 minutes before turning onto a wire rack to cool completely.
  • 4. For the coconut icing, combine the icing sugar and coconut in a bowl, then add the lemon rind and enough lemon juice to make a stiff but spreadable icing. Spread the icing over the cold cake.
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