Lemon Coconut Cake
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Yields:
-
1 cake
ingredients
- 1 1⁄2 cups self raising flour
- 1 cup caster sugar
- 2 eggs
- 1 cup milk
- 1⁄2 cup desiccated coconut
- 1 tablespoon grated fresh lemon rind
- 125 g unsalted butter (softened)
-
For the icing
- 2 cups icing sugar
- 1 cup coconut (I prefer shredded or use dessicated)
- 2⁄3 cup lemon juice
- 1 teaspoon grated fresh lemon rind
directions
- In a large bowl, mix together cake ingredients until well combined.
- Transfer mixture into a well greased cake tin (20cm diameter).
- I like to use a spring form cake tin.
- Bake in oven 170 C for 40 mins or until tested done.
- Turn out onto a cake rack and ice when cool.
- For the Icing: Mix icing ingredients together till combined.
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Reviews
-
I made a double batch and baked it in my 10 x 10 pampered chef stoneware pan. I didn't think the cake had enough coconut flavour. Also, the cake was VERY greasy, and the texture was heavy and rubbery. My family likes coconut so they ate it anyway. I made my own version of a lemon- cocnut glaze with toasted coconut, which gave the cake some zing. I'm a baker, and i don't think i will try this one again.
RECIPE SUBMITTED BY
Ivana
Australia
Hello...I live in Australia and work as a registered nurse. Nursing 19 years now.
In my spare time, I enjoy going for walks (especially along the beach),going to the movies, reading, pottering about the house/garden, collecting/trying out new recipes and of course, visiting friends and family.
In the future I would love to do some more travelling. Last year I visited my sister and her husband in Canada - what a beautiful country...definitely want to go back!