UNDER $10 RECIPES SPECIAL OCCASIONS CAKES

Home Made Lemon and Coconut Cake

Home Made Lemon and Coconut Cake

Summary

Servings 8
Time Needed Prep
Cook
Ingredients 7
Difficulty Easy

Rating (click to rate)

4.1 based on 19 ratings.

Ingredients

  • 1/2 cups Desiccated Coconut
  • 1.5 cups Self Raising Flour
  • 1 cup Caster Sugar
  • 125 g Melted Butter
  • 2 Eggs
  • 1 cup Milk
  • 2 tbsp Lemon Zest

Nutrition Information

Qty per
95g serve
Qty per
100g
Energy 6676.71375kcalcal 7052.4786268361kcalcal
Protein 4.75gg 5.017329592342gg
Fat (total) 720.323125gg 760.86284865489gg
 - saturated 453.823125gg 479.36425152665gg
Carbohydrate 19.73875gg 20.849645155966gg
 - sugars 2.24125gg 2.3673873576498gg
Dietary Fibre 0.91875gg 0.97045717115035gg
Sodium 6089.989375mgmg 6432.7334543654mgmg

Nutritional information does not include the following ingredients: Desiccated coconut

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Home Made Lemon and Coconut Cake

Home Made Lemon and Coconut Cake is the most perfect tea cake – as it is light, fruity and delicious.  I particularly love this cake as it freezes really well, so make a double or triple batch and put some cakes away for the future.  That way if you have visitors, or just want a lovely fresh piece of cake, just pop it on the bench for 10 minutes and it will be perfect.We have included the recipe for lemon icing, but you can just serve the slices with some butter! If you want a more ‘formal’ type of icing you can try some of the following:

Other cake recipes that are just to die for include:

Home Made Lemon and Coconut Cake

Method

  1. Preheat the oven to 180 degrees.

  2. Line a loaf tin or 18cm round tin with canola spray or baking paper and set aside.

  3. Pour all the ingredients into a large bowl, and using a wooden spoon, mix until combined and the batter has no lumps.

  4. Pour the batter into the cake tin and place in the middle shelf of the oven.

  5. Bake for 40 minutes or until a skewer comes out clean.

  6. Turn the cake out onto a wire rack and allow to cool.

  7. Ice with lemon icing.

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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