This homemade lemon coconut cake makes a quick, simple dessert or tea time treat. Serve it plain, or dress it up with a light coating of vanilla flavored icing and toasted coconut.

Try it, you’ll love this creamy, lemony sponge cake. So delicious!!

Ready In: 1 hour 20 minutes
Prep Time: 20 minutes
Cook Time: 60 minutes

This recipe make 8 serving(s).

Ingredients

• 200 gm butter
• 2 eggs
• 2 cups self-raising flour
• 1 cup caster sugar
• 1/2 cup flaked coconut
• 1/2 cup fresh lemon juice
• 3/4 cup desiccated coconut
• 1/4 cup milk
• 1 tbsp grated lemon rind
• melted butter, to grease

For Lemon Glaze:

• 1 cup icing sugar mixture, sifted
• 1-1/2 tbsp hot water
• 1/2 tsp vanilla extract

Method

• Preheat oven to 350 degree F (170 degree C). Lightly grease an 11 x 21 cm loaf pan with melted butter. Line the base of loaf pan with non-stick baking paper.
• In a large bowl, cream butter with sugar. Stir in lemon rind. Beat until pale and creamy. Add the eggs, one at a time, beating well after each addition.
• Now add desiccated coconut into the egg mixture.
• Fold into the flour.
• Stir in lemon juice and milk until just combined.
• Spoon mixture into the prepared loaf pan.
• Spread evenly.
• Place loaf pan in the preheated oven.
• Bake for 1 hour or until a toothpick inserted in the center comes out clean.
• Let it cool for 5 minutes.
• Then turn onto a wire rack to cool completely.
• To make Lemon Glaze, stir together the icing sugar, water and vanilla.
• Drizzle Glaze over the warm cake.
• Top with flaked coconut. Cut into slices.
• Lemon Coconut Cake is ready to serve.

Serving Suggestions:

• Serve with Tea or Coffee.

Nutritional Information:
Amount per serving.

• Protein: 7g
• Fiber: 3g
• Total Fat: 30 g (saturated fat: 21)
• Carbohydrate: 72