Lemon Coconut Cake

Some days are harder than others.  From the moment you open your eyes in the morning, you feel the stress, the chaos, the pressure.

Being a mum comes with a variety of emotions, it brings pleasure, happiness, immense love, laughter, anxiety, fear, moments that make you smile so much and moments that make you feel like crying.

Some days I deal well with the overload of emotions but other days I feel tired, consumed with it all. Unable to emotionally step away from the fighting, the nagging and the two-year-old tantrums.

This week has been one of those weeks.  

One of those weeks where things don’t go the way you want.  One of those weeks where things break or stop working.  One of those weeks where the big kids become overtired at school and the little kid is overcome with so many emotions.

Frustration, anger, tears…never ending tears and cuddles, lots of cuddles.

And we bake…

This recipe again makes use of the yummy lemons we have and some delicious coconut.  It’s moist, lemony, coconutty,  easy to make and it takes us out of that supercharged emotional situation of the moment and we bake together.

We bake and life becomes good again.


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

lemon coconut cake


lemon coconut cake


lemon coconut cake


Even though those little everyday struggles will still be around, you should bake this, it will make those struggles disappear even for a moment or two while you enjoy a piece with your cuppa.

How do you deal with the everyday struggles?