Homemade Lemon and Coconut CakeA good cake for morning tea!

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  • Homemade Lemon and Coconut Cake

Home Made Lemon and Coconut Cake

The most perfect tea cake – as it is light, fruity and delicious.  I particularly love this cake as it freezes really well, so make a double or triple batch and put some cakes away for the future.  That way if you have visitors, or just want a lovely fresh piece of cake, just pop it on the bench for 10 minutes and it will be perfect.

We have included the recipe for lemon icing, but you can just serve the slices with some butter!

Home Made Lemon and Coconut Cake | Stay at Home Mum

serves
8
time needed
prep cook
ingredients
7
difficulty
Easy
rating (click to rate)
4.1 based on 1717 ratings, click to rate

Ingredients

  • 1/2 cup Desiccated Coconut
  • 1 1/2 cups Self Raising Flour
  • 1 cup Caster Sugar
  • 125 grams Melted Butter
  • 2 Eggs
  • 1 cup Milk
  • 2 tbsp Lemon Zest


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Method

  1. Preheat the oven to 180 degrees.

  2. Line a loaf tin or 18cm round tin with canola spray or baking paper and set aside.

  3. Pour all the ingredients into a large bowl, and using a wooden spoon, mix until combined and the batter has no lumps.

  4. Pour the batter into the cake tin and place in the middle shelf of the oven.

  5. Bake for 40 minutes or until a skewer comes out clean.

  6. Turn the cake out onto a wire rack and allow to cool.

  7. Ice with lemon icing.

Notes

To freeze:

Once the cake is cooled, double wrap in plastic wrap, label, and place on in the freezer for up to a month.

To Make Lemon Icing:

Mix together 1 cup of icing sugar with 1/4 cup lemon juice and 1 tablespoon of soft butter.  Mix until smooth.

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