When it comes to flavour combinations lemon and coconut are firm friends, and they combine beautifully in this fluffy layer cake. Whether you’re looking for a celebration cake or just something special to enjoy at tea time with the family this cake is a fantastic bake.
I found that the cake kept well in a cake saver for three days. You don’t need to keep it in the fridge and it’ll still taste fresh. If you aren’t a fan of buttercream icing you could make a cream cheese icing instead. Keep in mind that you would need to refrigerate the cake and it may not stay fresh as long. Scroll down for a few more tips for making this delicious lemon and coconut cake.
Here are some tips for getting the best out of this recipe:
- Room temperature ingredients will combine together easily, more air will be incorporated and you’ll have a light and fluffy cake with an even texture. Take your eggs and yoghurt out of the fridge 30-60 minutes before you plan to bake.
- Fresh is best – you can’t beat the zesty flavour of freshly squeezed lemon juice, so take the extra few minutes squeezing it yourself rather than using bottled lemon juice.
- Mixing matters – whisk the ingredients just until they are evenly combined, then stop. Overmix and you risk ending up with a dense cake.
- Ensure that your tins are properly prepared – I always line the base of my tins with some baking paper, and then give them a thorough spray with some baking spray. Works perfectly every time!
- Ice ice baby – make sure that the cakes are completely cold before you start layering and icing them or you’ll have a melty mess. This one is a non-negotiable folks!
LEMON AND COCONUT CAKE
Lemon cake
- 350 g castor sugar
- 2 large eggs
- 200 ml vegetable oil
- 15 ml (1 tbsp) finely grated lemon zest
- 60 ml (¼ cup) fresh lemon juice
- 250 ml (1 cup) full cream coconut yoghurt
- 230 g cake flour
- 10 ml (2 tsp) baking powder
- 1.25 ml (¼ tsp) fine salt
- 70 g desiccated coconut
Lemon buttercream icing
- 200 g butter, room temperature
- 400 g icing sugar
- 60 ml (4 tbsp) coconut milk
- 30 ml (2 tbsp) finely grated lemon zest
- 100 ml coconut flakes, toasted (optional)
1.) Preheat the oven to 170ºC. Line the bases of two round 20 cm cake tins with baking paper and grease well.
2.) Place the sugar and eggs in a mixing bowl and use an electric beater to whisk for 2 minutes until thick and pale. Add the oil, lemon zest, lemon juice and yoghurt and whisk to combine.
3.) Sift in the flour, baking powder and salt. Whisk for a few seconds, then add the coconut. Whisk until the ingredients are just combined.
4.) Divide the batter between the cake tins. Bake for 40-45 minutes until baked through, and an inserted skewer comes out clean. Set the cakes aside to cool completely.
5.) To make the icing place the butter in a mixing bowl and whisk until smooth. Sift in half of the icing sugar and mix to combine. Sift in the remaining icing sugar and mix in. Add the coconut milk and lemon zest and whisk until smooth.
6.) Place one of the cooled cakes on a serving plate and top with a third of the icing. Spread in an even layer and place the second cake on top. Use the remaining icing to ice the top and sides of the cake. Decorate with coconut flakes and serve.
Cupcakes & Couscous 
My fork is poised
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I love that!! 😀 Get ready for some serious deliciousness. 😉
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Yogurt varies so much between different brands, regions, and types. This is the only drawback from me diving right into making this recipe. I have some full fat greek yogurt that i wonder if I should give it a try? The flavour might not be as intense, but maybe I can add a drop of coconut extract to make up for it.Any thoughts would really help.
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Hi Carol, the Greek yoghurt will work beautifully and what a good idea to add some coconut extract to enhance the flavour. I haven’t tried that myself but I imagine it would work well, please let us know how it turns out. 🙂
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