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Lemon coconut cake

  • 0:35 Prep
  • 1:00 Cook
  • 10 Servings
  • Advanced


  • 250g butter, softened
  • 2 teaspoons lemon rind
  • 2 teaspoons vanilla essence
  • 1 cup caster sugar
  • 3 eggs
  • 2 1/2 cups self-raising flour
  • 1 cup milk
  • 1/2 cup lemon butter
  • 1 1/2 cups shredded coconut

Fluffy frosting

  • 2 eggwhites
  • 1 cup caster sugar


  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm (base) round cake pan. Line base and side with baking paper.
  • 2
    Place butter, lemon rind, vanilla and sugar in a bowl. Using an electric mixer, beat until light and fluffy.
  • 3
    Add eggs, 1 at a time, beating after each addition. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.
  • 4
    Pour mixture into prepared pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
  • 5
    Make Fluffy frosting: Place eggwhites, sugar and 2 tablespoons cold water in a bowl. Whisk to combine. Place bowl over a pan of simmering water. Using an electric mixer, beat mixture for 8 to 10 minutes or until stiff peaks form. Remove bowl from heat. Beat for 5 minutes or until cool.
  • 6
    Using a serrated knife, cut cake in half crossways. Place base on a plate. Spread lemon butter over base. Spread 1 cup frosting over lemon layer. Sprinkle with 1/2 cup coconut. Sandwich together with cake top. Spread remaining frosting over top and side of cake. Sprinkle 1/4 cup coconut over top of cake. Press remaining coconut into side of cake. Serve.

Source: taste.com.au


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