{ Lemon & Coconut Cake }

So, after a recent trip to the farmers markets I ended up at home with five lemons. I don’t know how, I don’t know when, but I had officially gone completely bonkers. WHY would I need that many lemons? I don’t remember planning a vodka party of one – although the thought crossed my mind. Despite my inability to tell myself ‘no’ when it comes to fresh produce, I decided to use them to my advantage. I give you the BEST cake to have with tea: a simple Lemon and Coconut cake. Not only is it soft and delicious, but the subtle lemon and coconut flavors are divine and good enough to make you want to put your face right in it just after it comes out of the oven.


Mind you, the recipe is fairly simple, and the batter is really delicious so make sure you have a bit before you pop it into the oven. I topped the cake with simple vanilla buttercream, but you might like to add some lemon rind or coconut to it. I also sprinkled some shaved coconut over the top as well as some small candy pearls to give it a little bit of luminescence.

Today was also the queens birthday and we celebrated with high tea on our front varandah. You Can’t go wrong with that!


{ Ingredients }

200g butter, chopped, at room temperature
215g (1 cup) caster sugar
1 tbs finely grated lemon rind
2 eggs
3/4 cup desiccated coconut
2 cups self-raising flour
1/2 cup fresh lemon juice
1/4 cup milk

{ Instructions }

  1. Preheat oven to 170°C. Grease a 21cm cake pan with melted butter and a small amount of flour or alternatively line the base with baking paper.
  2. Use an electric beater or bench mixer to beat the butter, sugar and lemon rind until pale and creamy. I usually always beat sugar and butter on medium speed, but I guess it depends on the bench mixer your using. You want these ingredients to be white as possible. Add the eggs, one at a time, beating well after each addition.
  3. Stir the desiccated coconut into the egg mixture. Fold in the flour, lemon juice and milk, in alternating batches, until just combined. I poured in around 1/3 each addition. Spoon mixture into the prepared pan and smooth the surface. The mixture will be quite thick and will require spreading. It reminded me of cupcake batter.
  4. Bake cake in oven for 1 hour or until a skewer inserted in the center comes out clean. Set aside in pan for 5 minutes before turning onto a wire rack to cool completely

{ Vanilla Buttercream }

1 1/2 cups butter, at room temperature
4 1/2 cups powdered sugar
3 Tbsp heavy cream
1 1/2 tsp vanilla extract

{ Instructions }

  1. In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 – 8 minutes, frequently scrapping down the sides of the bowl.
  2. Add in powdered sugar, heavy cream and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 – 6 minutes, frequently scraping down the sides of the bowl.
  3. Immediately spread over cooled cake and decorate with coconut or sprinkles.

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