Coconut Lemon Cake


A slightly different take on the lemon drizzle by adding coconut to it. The coconut add a little texture and flavour.

You will need:

  • 170g Butter
  • 170g Caster Sugar
  • 3 Eggs
  • Grated zest of one Lemon
  • 70g Desiccated Coconut
  • 100g Self Raising Flour
  • ½ tsp Baking Powder


  • Juice of one Lemon
  • 2tbs Granulated Sugar
  • Tbsp of Desiccated Coconut


  • Juice of half a Lemon
  • 100g Icing Sugar (approx)
  • Tbsp Desiccated Coconut


  • Grease and line a 1lb loaf tin and preheat the oven to 170degrees.
  • Cream the butter and sugar together until light and fluffy.
  • Add the eggs one at a time beating well after the addition of each one.
  • Fold in the coconut.
  • Sift in the flour and baking powder and fold through until well blended but not over mixed.
  • Bake for about 40mins until golden and firm to touch.

If you are using the drizzle topping:


  • Mix the lemon juice and sugar together and spoon evenly over the cake while it is still warm
  • Sprinkle the coconut over it.

If you are using the icing topping:


  • Gradually add the lemon juice to the icing sugar until you have a thick but slightly spreadable icing.
  • Pour over the cold cake and allow to drip down the sides slightly.
  • Sprinkle the coconut over the top.

Cut into slices and serve.

This cake will keep in an air tight tin for about 3 days

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