Lemon Coconut Cake
Recipe type: Cake
Serves: 1 loaf
  • 1½ cups (210g) all-purpose flour
  • 1½ teaspoons baking powder
  • pinch of salt
  • 100g butter, softened
  • 1 cup (200g) sugar
  • zest of 1 lemon
  • 3 eggs
  • 1 cup (240ml) coconut milk (unsweetened)*
  • 1 cup (100g) shredded or desiccated coconut
  • juice of ½ a lemon
  1. Preheat oven to 180C/160C fan. Grease and line a 23x12.5cm loaf pan with baking paper
  2. In a medium bowl, sift together flour, baking powder, salt and set aside
  3. Place the butter, sugar, and lemon zest in the bowl of an electric mixer and on medium speed mix until light and fluffy making sure to scrape down the sides of the bowl
  4. Add eggs, one at a time, mixing well after each addition
  5. Turn mixer to low speed, mix in flour alternating with the coconut milk, starting and ending with the flour. Make sure not to overmix
  6. Fold in coconut and lemon juice
  7. Pour batter into prepared pan and smooth the top
  8. Bake for 40-50 minutes or until a skewer inserted into the center of the cake comes out clean

100g icing sugar
1-2 tablespoons coconut milk, warm, add as needed
shredded coconut for topping


In a small bowl, whisk together sugar, coconut milk, until smooth
Add more coconut milk or icing sugar as needed until consistency is thick yet pourable
Pour over the top of cake
Sprinkle coconut on top
Allow to set

Cake can be stored in an airtight container at room temperature for 3-4 days

* I used a coconut/almond milk mix
Recipe by Small Kitchen Tales at http://smallkitchentales.com/lemon-coconut-cake/