Lemon and coconut loaf cake

    Lemon and coconut loaf cake


    27 people made this

    About this recipe: This loaf cake is sweet, buttery, moist and full of flavour. The lemon drizzle finishes it off to perfection. Enjoy!

    Makes: 1 loaf cake

    • For the loaf cake
    • 200g caster sugar
    • 120g butter, softened
    • 2 eggs
    • 1 lemon, juiced and zested
    • 200g plain flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 120ml milk
    • 40g flaked or dessicated coconut
    • For the lemon drizzle
    • 100g icing sugar
    • 2 teaspoons lemon juice, or more as needed

    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Preheat oven to 180 C / Gas 4. Grease a 1lb loaf tin.
    2. Beat sugar and butter together in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir juice and zest of one lemon into butter mixture.
    3. Mix flour, baking powder and salt in a separate bowl; add to butter mixture alternately with milk, mixing until cake batter is just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour the cake mixture into prepared loaf tin.
    4. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 60 to 65 minutes. Cool in the tin for 10 minutes before removing to cool completely on a wire rack.
    5. For the lemon drizzle: Gradually stir 2 teaspoons lemon juice into icing sugar in a bowl until mixture is thin enough to drizzle. Transfer mixture to a resealable plastic food bag. Cut a small hole in the corner of the bag. Gently squeeze bag and drizzle mixture evenly over the loaf cake.

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    Reviews (1)


    A moist and Moorish cake. I have been making traditional coconut cake for years; this is a nice variation. Thank you. - 12 Jan 2017

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