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Aussie Lemon Coconut Slice Cake Recipe

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4.4 from 7 reviews

This Aussie Lemon Coconut Slice Cake is a delightful, moist cake combining the tropical flavors of desiccated coconut with zesty lemon. Featuring a tender crumb made from a simple mixture of flour, coconut, butter, and fresh lemon zest and juice, it's topped with a smooth lemon icing sprinkled with extra coconut for texture and visual appeal. Perfect for afternoon tea or a light dessert, this cake delivers a refreshing citrus twist with a subtle coconut crunch.

Ingredients

Dry Ingredients

  • 1 cup plain flour / all-purpose flour (Note: can use gluten-free)
  • 3/4 cup desiccated coconut, unsweetened
  • 1 tsp baking powder
  • 1/8 tsp cooking salt / kosher salt

Wet Ingredients

  • 125g / 8 tbsp unsalted butter, softened
  • 3/4 cup white sugar (caster/superfine or regular/granulated)
  • 2 large eggs, at room temperature (~50-55g/2 oz each)
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice, at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup full fat milk, at room temperature

Icing

  • 2 cups soft icing sugar / powdered sugar, sifted
  • 7 - 8 tsp lemon juice (add gradually and carefully to avoid runny icing)
  • 2 tbsp desiccated coconut for sprinkling

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F) or 160°C fan-forced. Grease and line a 20cm (8") round cake pan with baking paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the plain flour, desiccated coconut, baking powder, and salt. Set aside to keep ready for combining later.
  3. Cream Butter and Sugar: Using a handheld electric beater, cream the softened butter and white sugar until the mixture becomes smooth and fluffy, about 2 minutes. Avoid stand mixers here as insufficient volume might affect texture.
  4. Add Eggs, Lemon Zest, and Vanilla: Beat in the eggs one at a time until fully incorporated and smooth. Then add the vanilla extract, lemon zest, and lemon juice, mixing gently until just combined. The batter may look a bit curdled at this point, which is normal.
  5. Alternate Adding Flour and Milk: On low speed, add one-third of the dry flour mixture and beat until mostly combined. Then add half of the milk, mixing just until incorporated. Repeat by adding another third of the flour, the remaining milk, and finally the last third of flour. Avoid overmixing after each addition; finish mixing by hand with a rubber spatula to ensure all flour is incorporated without losing texture. The final batter should resemble softly whipped cream, not too runny but not thick, with some lumps from the coconut.
  6. Bake the Cake: Pour the batter into the prepared pan and smooth the surface with a spatula. Bake in the oven for 30 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
  7. Cool Cake Upside Down: Allow the cake to cool in the pan for 5 minutes to set, then carefully invert it onto a cooling rack to cool completely with the base—ideal for icing—facing up.
  8. Prepare Lemon Icing: In a large bowl, combine the sifted icing sugar with 7 to 8 teaspoons of lemon juice. Using a rubber spatula, mix with a smearing motion patiently until the glaze turns into a thick, spreadable consistency similar to peanut butter. Add additional lemon juice carefully, a half teaspoon at a time, as too much can make the icing too runny.
  9. Ice and Garnish Cake: Once the cake is fully cool, spread the lemon icing evenly all the way to the edges. Immediately sprinkle the 2 tablespoons of desiccated coconut on top while the icing is still wet so that it sticks well.
  10. Set Icing and Serve: Allow the iced cake to sit for about 1 hour so the icing sets properly before slicing and serving. Enjoy the refreshing zing of lemon paired with coconut in every bite!

Notes

  • Use room temperature ingredients (eggs, milk, lemon juice) to ensure smooth blending and avoid curdling.
  • If gluten-free, substitute the plain flour with a suitable gluten-free flour blend.
  • Add lemon juice to icing gradually to control thickness and prevent it from becoming too runny.
  • Cooling the cake upside down helps create a flat surface perfect for icing application.
  • Do not overbeat the batter after adding flour to maintain light texture.
  • Soft icing sugar works best for a smooth lemon glaze.

Find it online: https://recipefeastful.com/aussie-lemon-coconut-slice-cake-recipe/