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Lemon Coconut Cake
Lemon Coconut Cake

Lemon Coconut Cake

15 mins
40 mins

A light lemon-infused coconut cake with creamy lemon icing, topped with toasted coconut flakes. A tropical twist on a classic cake.

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  • Ingredients
  • Method


  • ½ cup desiccated coconut
  • ½ cup lemon juice
  • ½ cup milk
  • 115g butter
  • 1 ¼ cups Chelsea White Sugar
  • 3 beaten eggs
  • 2 tsp finely grated lemon rind
  • 2 ¼ cups flour
  • 3 tsp baking powder

Lemon Icing

  • 125g butter, softened
  • 1 ½ cups Chelsea Icing Sugar
  • 2 tsp finely grated lemon rind
  • 1 Tbsp lemon juice
  • ½ cup toasted coconut

Chelsea Products in Recipe

Icing Sugar

Icing Sugar

Icing sugar can also be...
White Sugar

White Sugar

The uniform size of the...

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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.

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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