Lemon & Coconut Cake

My friend made this for a dinner party the other week, and it was so delish I had to get the recipe off her and make it for my family. This cake is lovely and moist, and is a great after dinner treat. Personally, I am not a huge fan of citrus but this cake is just the right amount of sweetness and tartness. My friend made it gluten free by using gluten free flour instead of regular flour, and it still tasted amazing. Unfortunately we don’t have a tin with a hole in the middle, so we improvised by placing  ramekin in the middle of the pan. The cake came out a little bit deformed, but it still tasted amazing.



  • 1 cup Desiccated Coconut
  • 1/2 cup Milk
  • 125 g Butter
  • 1 cup Sugar
  • 1 tablespoon grated Lemon Zest
  • 2 Eggs
  • 1 1/2 cups Flour
  • 3 teaspoons Baking Powder
  • 1/2 cup extra Milk

For the syrup:

  • 1/2 cup Sugar
  • 1/2 cup Lemon Juice (about 4 Lemons)
  1. Preheat the oven to 160 degrees celsius. Grease and line a 20cm round tin
  2. Comvine the coconut and first measure of milk in a bowl and leave to stand
  3. Cream softened butter and sugar. Add the lemon zest and eggs
  4. Sift together the rest of the dry ingredients and add to the mixture slowly, alternating with the second measure of milk
  5. Fold in the coconut/milk mixture
  6. Pour into tin and bake for 50 minutes

To make the syrup:

  1. Over a low heat, mix together the sugar and lemon juice until the sugar is dissolved
  2. We like to pour 1/2 the syrup over the cake when it’s out of the oven and the other 1/2 when serving

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