Go Back
+ servings
Lemon and coconut cake
Print Recipe
No ratings yet

Lemon Coconut Cake

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Cakes
Servings: 12
Author: Lauren


  • ¾ cup vegetable oil
  • 2 eggs
  • 1 tablespoons finely grated lemon rind
  • 2 tablespoons lemon juice
  • 200 g of light sour cream
  • 2 tablespoons of milk
  • 1 ¾ cups castor sugar
  • 2 cups self raising flour
  • ¼ cup of coconut
  • Lemon Frosting
  • ¾ cup granulated sugar
  • ¼ cup lemon juice


  • Preheat oven to 180 degrees
  • Place the oil, eggs, rind, lemon juice, yoghurt (sour cream & milk) and sugar in a bowl and whisk to combine.
  • Sift over the flour and add the coconut and stir until smooth
  • Pour the mixture into a greased 24cm fluted ring tin and bake for 35 minutes or until cooked when tested with a skewer
  • While the cake is still hot, remove from the tin and place on plate
  • To make lemon frosting gently stir together the sugar and lemon juice and spoon over cake and allow to set.