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Lemon coconut cake
Lemon coconut cake
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Delicious lemon coconut cake perfect for tea time.
Ingredients:
  • Melted butter, to grease
  • 200g butter, chopped, at room temperature
  • 215g (1 cup) caster sugar
  • 20.00 ml finely grated lemon rind
  • 2 eggs
  • 65g (3/4 cup) desiccated coconut
  • 300g (2 cups) self-raising flour
  • 125ml (1/2 cup) fresh lemon juice
  • 60ml (1/4 cup) milk
  • 150g (1 cup) icing sugar mixture, sifted
  • 30.00 gm hot water
  • 2.20 gm vanilla extract
  • 30g (1/2 cup) flaked coconut
Instructions:
  • Preheat your oven to 170°C. Grease the loaf pan (11 x 21cm) with melted butter and line the base with non-stick baking paper.
  • Beat butter, sugar, and lemon rind with an electric beater until pale and creamy. Gradually add eggs, one at a time, beating well after each addition.
  • Incorporate the desiccated coconut into the egg mixture. Gently mix in the flour, lemon juice, and milk in alternating additions until just combined. Transfer the batter into the prepared pan and level the top.
  • Bake the cake in the oven for 1 hour, or until a skewer inserted in the center comes out clean. Let it cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • Mix the icing sugar, water, and vanilla in a bowl. Pour over the cake and top with flaked coconut. Enjoy!

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