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April 27th, 2017

Coconut Lemon Cake

Why I have not been baking? Whenever I stop for a length of time I get this sudden jolt of loss like a slap in the face which sends me back to the kitchen.

So today I returned to three of my great loves: vanilla, lemon and coconut.

All dancing together in this easy, easy recipe that I’ve been making for ever and ever.

Crowd and cook pleaser in one.


Coconut Lemon Cake.

125g butter, softened
1/2 tsp vanilla essence
1 cup caster sugar
2 eggs
1/2 cup(40g) desiccated coconut
1 1/2 cups self-raising flour
250g sour cream
1/3 cup (80ml) milk

125g butter, softened
1 cup icing sugar mixture, sifted
2 teaspoons finely grated lemon rind
1 tablespoon lemon juice


Preheat oven to 180°C (160°C fan-forced). Line 22cm-round cake pake with baking paper. Beat butter, essence and sugar with an electric mixer until pale and fluffy. Beat in the eggs one at a time.

Stir in half the coconut and half the sifted flour, half the sour cream and half the milk and combine well. Then add remaining coconut, flour, sour cream and milk and stir until smooth.

Spread the mixture into the pan and bake for about 50 minutes. Stand cake in pan for 10 minutes before turning onto wire rack to cool.

To make the icing: Use an electric mixer to beat butter and icing sugar until very pale (almost white) then add lemon juice and combine until thick, runny texture. Sprinkle cake with coconut.


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  • Samantha Krisanski

    Hi Paula, where are you supposed to add the lemon rind?

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