Lemon & Coconut cake

Lemon & Coconut cake

Once again, another amazing combination! I think that I can use lemon everywhere actually, I absolutely love it!


  • 200g butter, chopped, at room temperature
  • 200g (1 cup) caster sugar
  • 1 tablespoon finely grated lemon zest
  • 2 eggs
  • 65g (¾ cup) desiccated coconut
  • 300g (2 cups) self-raising flour
  • 100ml (½ cup approximately) fresh lemon juice
  • 60ml (¼ cup) milk

Cream cheese frosting:

  • 50g butter, softened
  • 200g cream cheese
  • 400g icing sugar sifted


  1. Preheat oven to 170°C and grease a loaf pan with some melted butter making sure it covers all the surface. Use an electric beater to beat the butter, sugar and lemon rind until pale and creamy. 
  2. Add the eggs, one at a time, beating well after each addition. Stir the desiccated coconut into the egg mixture. Fold in the flour, lemon juice and milk, in alternating batches, until just combined. 
  3. Spoon mixture into the prepared pan and smooth the surface. Bake cake in oven for 1 hour or until a skewer inserted in the centre comes out clean. Set aside for 10 minutes before turning onto a wire rack to cool completely.
  4. To make the cream cheese frosting, mix all ingredients together with a mixer and let it set in the fridge for at least 15 minutes before serving with your cake! Hope you enjoy this recipe as much as I did!!