UNDER $10 RECIPES SPECIAL OCCASIONS CAKES

Home Made Lemon and Coconut Cake

Home Made Lemon and Coconut Cake

Summary

Servings 8
Time Needed Prep
Cook
Ingredients 7
Difficulty Easy

Rating (click to rate)

4.1 based on 18 ratings.

Ingredients

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

Nutrition Information

Qty per
79g serve
Qty per
100g
Energy 429cal 542cal
Protein 5.1g 6.5g
Fat (total) 5.9g 7.4g
 - saturated 4.51g 5.7g
Carbohydrate 26g 32g
 - sugars 7.5g 9.4g
Dietary Fibre 1.46g 1.85g
Sodium 340mg 431mg

Nutritional information does not include the following ingredients: Melted butter

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Home Made Lemon and Coconut Cake

Home Made Lemon and Coconut Cake is 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! If you want a more ‘formal’ type of icing you can try some of the following:

Zesty Cream Cheese Icing

Butter Frosting

Lemon Buttercream Frosting

Swiss Meringue Buttercream Frosting

Other cake recipes that are just to die for include:

Whole Orange Cake with Lemon Drizzle Icing

Hummingbird Cake with Lemon Cream Cheese Icing

Lemon Lime Pound Cake

Sublime Lime Cake

Home Made Lemon and Coconut Cake | Stay at Home Mum

Home Made Lemon and Coconut Cake

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.

About Author

Jody Allen

Jody Allen Founder/Chief Content Editor Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age...Read More had Jody harbouring dreams of being a published author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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