Home Made Lemon and Coconut Cake



Time Needed

5 mins Prep

40 mins Cook




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

Nutrition Information

Qty per
95g serve
Qty per
Energy 6991cal 7385cal
Protein 5.1g 5.4g
Fat (total) 725g 765g
 – saturated 458g 483g
Carbohydrate 26g 27g
 – sugars 7.5g 7.9g
Dietary Fibre 1.46g 1.55g
Sodium 6122mg 6466mg

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


  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.