Golden Lemon Coconut Cake

A nice fluffy, coconut cake with a zing from the creamy lemon icing. Great for feeding a crowd.

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Prep Time: 55 mins Servings: 16
  • 1 packet Edmonds Golden Butter Cake Mix

    2 eggs

    ¾ cup milk

    60g butter, softened

    1 cup desiccated coconut

    LEMON BUTTERCREAM ICING:

    1 cup icing sugar

    1 to 2 Tbsp lemon juice

    75g butter, softened

    1 tsp grated lemon rind, to decorate

  • 1. Preheat oven to 170˚C. Grease and line a 20 × 30cm shallow cake tin with baking paper.

  • 2. Put cake mix, eggs, milk and butter into an electric mixer bowl. Mix at low speed until the ingredients are combined. Beat for 2 minutes at medium speed. Scrape down sides of bowl occasionally. 

  • 3. Fold coconut through mixture and pour into the tin. 

  • 4. Bake for 20 minutes. Leave in the tin for 10 minutes before turning out onto a wire rack to cool.

  • 5. To make icing beat sugar, lemon juice and butter together until light and creamy.

  • 6. When cold ice with Lemon Buttercream Icing and sprinkle grated lemon rind on top before cutting into squares.

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