Moist And Lemony Coconut Cake Recipe

Name: Moist And Lemony Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups self-rising flour; 1 cup superfine sugar; 1/2 cup cold unsalted butter, cut into pieces; 4 eggs; 1 cup milk; 1/4 cup lemon juice; 2 teaspoons finely grated lemon zest; 1 cup sweetened flaked coconut; 1/4 cup unsalted butter; 2 1/2 cups confectioners' sugar; 2 tablespoons coconut milk powder; 2 tablespoons lemon juice; 2 teaspoons finely grated lemon zest; 1/4 cup sweetened flaked coconut

Servings: persons

1 1/2 cups self-rising flour
1 cup superfine sugar
1/2 cup cold unsalted butter, cut into pieces
4 eggs
1 cup milk
1/4 cup lemon juice
2 teaspoons finely grated lemon zest
1 cup sweetened flaked coconut
1/4 cup unsalted butter
2 1/2 cups confectioners' sugar
2 tablespoons coconut milk powder
2 tablespoons lemon juice
2 teaspoons finely grated lemon zest
1/4 cup sweetened flaked coconut

1
Preheat oven to 350 degrees F (175 degrees C).
2
Grease a 9-inch round baking pan.
3
Place self-rising flour, superfine sugar, and 1/2 cup butter in a food processor; pulse until the mixture resembles coarse crumbs, about 20 seconds.
4
Place eggs, milk, 1/4 cup lemon juice, and 2 teaspoons lemon zest in the food processor, and pulse until batter is just mixed, about 10 seconds more.
5
Transfer batter to a large bowl; fold 1 cup coconut into the batter.
6
Pour batter into prepared baking pan, smoothing the surface of the batter.
7
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
8
Beat 1/4 cup butter with an electric mixer in a bowl until light and creamy.
9
Gradually beat in confectioners' sugar, coconut milk powder, 2 tablespoons lemon juice, and 2 teaspoons lemon zest until frosting is smooth.
10
Spread frosting over completely cooked cake.
11
Sprinkle remaining 1/4 cup coconut atop frosted cake.

1339

kcal

Calories

Fat

217

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups self-rising flour, 1 cup superfine sugar, 1/2 cup cold unsalted butter, cut into pieces, 4 eggs, and more.

Yes, Moist And Lemony Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Moist And Lemony Coconut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions