Ingredients

1/2 cup desiccated coconut
1/2 cup lemon juice
1/2 cup milk
115g butter
1 1/4 cups Chelsea White Sugar
3 beaten eggs
2 tsp finely grated lemon rind
2 1/4 cups flour
3 tsp baking powder

Lemon Icing
125g butter, softened
1 1/2 cups Chelsea Icing Sugar
2 tsp finely grated lemon rind
1 Tbsp lemon juice
1/2 cup toasted coconut

Method

Grease and line a 23cm round tin. Preheat oven to 180°C bake.

Combine coconut, lemon juice and milk in a bowl.

Cream butter, Chelsea White Sugar and lemon rind until light and fluffy. Add beaten eggs gradually. Fold in sifted dry ingredients, alternately with the coconut milk mixture.

Pour into prepared tin and bake for 40 - 50 minutes. Leave to cool.

Lemon Icing
Beat together butter, Chelsea Icing Sugar, lemon rind and lemon juice until you have a pale, fluffy icing. Spread icing over the cake and top with toasted coconut.

If you like this recipe you may love these

Lisa's Lemon Yoghurt Cake

by Lisa Grant

Gin and Lemon Cake

by W Jane Vermeer

Lemon Curd Cake

by Chelsea Sugar

See more recipes

Popular Right Now

Banana Cake with Chocolate Icing

Chocolate Brownie

Sunday Pancakes

See More Recipes

Reviews

Average Rating

(13 reviews)

So beautiful great recipe.i used extra milk an butter. Lemon.i give a 10. With lemon cheese icing.All my friend & family loved. Bellissimo

What is the filling in the middle of the cake? There is nothing in the instructions about how to make the filling like shown in the picture?

oven bake at what fahreint
Chelsea Sugar:
180°C is equivalent to 356°F.

Is that 180 degrees in a fan forced oven?
CHELSEA: reduce to 160 for a fan forced oven.

No tin size! :( Very frustrating!
CHELSEA: Hi there, sorry! We have updated the recipe now.

Yummy cake and icing, surprisingly beautiful texture (somewhere between moist and melt in your mouth).

Good tasting cake but there was no recipe for the icing.
CHELSEA: Hi there, sorry about that. We have added an icing recipe now.

So far so good. Still in the oven. Looks yummy

Beautiful cake.easy to make.delicious

What a great recipe! To add a bit more coconut flavour I used 200ml of coconut milk instead of milk and coconut oil instead of butter. It worked out really well. Thank you!

The family loved this cake.

Yummy!! one of my favs!!

our whanau love this keke