Dessert

Moist lemon and coconut cake

Name: Moist lemon and coconut cake recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: 250 salted butter, softened; 250g caster sugar; Finely grated zest of 2 lemons; 3 Large Free Range Eggs; 250g desiccated coconut; 100g self-raising flour; 140ml lemon juice; 180ml thickened cream; 40.00 ml pure icing sugar; 1 tsp vanilla bean paste; Shaved coconut, to decorate; 110g caster sugar; 1 lemon, thinly sliced; Juice of 2 lemons

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by Lucy Nunes

Delicious Team

Aug 11, 2025

This cake bursts with flavour and has a beautiful moist texture. The syrup gives it extra tang and helps the cake retain a perfect soft crumb, even several days after it’s been baked.

You’ll need a 20cm round cake tin.

250 salted butter, softened
250g caster sugar
Finely grated zest of 2 lemons
3 Woolworths Large Free Range Eggs
250g desiccated coconut
2/3 cup (100g) self-raising flour
140ml lemon juice
3/4 cup (180ml) thickened cream
2 tbs pure icing sugar
1 tsp vanilla bean paste
Shaved coconut, to decorate

Lemon syrup

1/2 cup (110g) caster sugar
1 lemon, thinly sliced
Juice of 2 lemons

Method

1.

Preheat the oven to 180°C/160°C fan-forced. Grease base and sides of a 20cm round cake tin and line with baking paper.
2.

Mix butter, sugar and lemon zest in a large bowl until pale and well combined (or use a stand mixer fitted with a paddle attachment). Add eggs and mix until well combined. Add coconut, flour and lemon juice one at a time, stirring until well combined before adding the next element. Pour into prepared tin and smooth the top with a spatula. Bake for 1 hour or until golden and a skewer inserted in the centre comes out clean.
3.

Meanwhile make the syrup. Place all ingredients in a medium saucepan with ⅓ cup (80ml) water. Bring to the boil over high heat, stirring at first to dissolve the sugar. Reduce heat to medium-high and gently boil for 10 minutes until reduced and syrupy. Transfer slices to a plate.
4.

Using a fine skewer, poke a few holes through the top of the hot cake. Spoon 3-4 tbs lemon syrup over the cake, then set cake aside in the pan on a wire rack to cool.
5.

Transfer the cake to a serving plate (see notes). Whisk the cream, icing sugar and vanilla paste in a stand mixer until soft peaks.
6.

To serve, top cake with dollops of whipped cream, spoon over a little remaining syrup and decorate with lemon slices and shaved coconut.

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Recipe Notes

To demould the cake, place a sheet of baking paper over the top of the cooled cake and turn onto a board, then flip the cake again onto the serving plate.