Coconut Lemon Cake

Coconut Lemon Cake


Is it cold where you live? Is it downright cold to the bone? Unfortunately, the temperatures are what they are and you can change little or nothing about that. Where I live fortunately the winter has not struck yet. Although I can’t complain about the cold, there are some moments in which I want to escape to a distant land with palm trees and lots and lots of sun. Perhaps this is also a familiar feeling to you?

As I stand in my kitchen and look outside I think of a warm climate and sunshine and the thoughts of tropical fruits such as white coconuts and the bright color of lemons are floating to the surface. So why not combine those two products into a delicious exotic cake? A summer cake makes everything brighter, right? I know, it’ll take a while until summer comes around, but to get in the mood a little already and to be able to overcome the waiting somewhat, this cake is an ideal way to accomplish that.

The cake batter is delicately sweet with hints of lemon and coconut incorporated and along with the sweet frosting together with fresh lemon zest and the warm flavor of toasted grated coconut on top, everything is brought together. I also added some of my homemade milk liqueur. This I have prepared already in September 2015 and still tastes great. If you do not have this at home (which I suspect), then limoncello is a great alternative for this. In case you don’t want alcohol in it, then just add some more lemon juice.

Do you also have those moments of being tired of the winter and craving for the summer once in a while? Are you willing to bake something that’s not too complicated but super delicicous to achieve that summery feeling? Then this simple lemon cake with coconut is an ideal choice! By the way, in case you’re not a fan of coconut, then just this simply drop it, the lemon itself will take care of the rest.


Kokos Citroencake


Recipe Coconut Lemon Cake

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes

Yield: 6 Slices

Serving Size: 6 Persons

Recipe Coconut Lemon Cake


  • 100 gr flour
  • 20 gr cornstarch
  • ¼ tsp salt
  • ½ tsp baking powder
  • 60 gr grated coconut
  • 120 gr caster sugar
  • 120 gr unsalted butter (room temperature)
  • 2 eggs
  • juice of 1 lemon
  • zest of ½ lemon
  • 60 ml milk liqueur (or limoncello)
  • Frosting
  • 150 gr icing sugar
  • juice of ½ lemon
  • 1 tbsp milk
  • Garnish:
  • zest of ½ lemon
  • 2 tbsp grated coconut


  1. Preheat the oven to 175°C or 350°F (no fan !!).
  2. Grease a round baking pan with a diameter of approx. 20 cm with butter and line the bottom with parchment paper.
  3. In a bowl mix the flour, cornstarch, salt and baking powder and set aside.
  4. Grate the zest of the lemon and squeeze it out. (NOTE !! For the dough you only need half the lemon zest. The other half is for garnish).
  5. Separate the eggs.
  6. Beat the egg whites with 1 tablespoon of the sugar until foamy. Cover the bowl with plastic wrap and set aside.
  7. Cut the softened butter into cubes. Put the cubes in the bowl of your mixer and beat the butter with the dough hook until creamy.
  8. Add the remaining sugar and beat for approx. 3 minutes.
  9. Add 1 egg yolk. Once it is fully incorporated, add the 2nd egg yolk.
  10. Add the liqueur, lemon juice, half the lemon zest and finally the grated coconut. Mix everything for a short time.
  11. Sift the flour mixture over the bowl and mix carefully with a spatula until all flour is combined. It is best to do this in two steps.
  12. Carefully stir in the egg whites in two steps.
  13. Fill your pan with the batter and bake for 40 minutes.
  14. After 40 minutes, cover the pan with aluminum foil and bake another 20 minutes. (Covering it will avoid the cake will become too dark).
  15. Leave the cake to cool for at least 10 minutes in the pan before removing it.
  16. Frosting:
  17. In a bowl mix the sugar, lemon juice, milk and stir well with a whisk.
  18. Pour the frosting over the cake and, if necessary, spread it a little.
  19. Finish:
  20. Toast two tablespoons of grated coconut in a pan.
  21. Sprinkle the toasted coconut together with the remaining lemon zest on top of the cake.

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