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Moist Coconut Lemon Cake Recipe with Fresh Lemon Glaze

Moist Coconut Lemon Cake

A tender butter cake made with fresh lemon zest, lemon juice, and unsweetened coconut, finished with a tangy lemon glaze. This simple round cake is ideal for afternoon tea, spring gatherings, birthdays, or an everyday dessert.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 225 g (1 cup) Unsalted butter, softened
  • 225 g (about 1 cup plus 2 tablespoons) Caster or superfine sugar
  • 4 eggs Large eggs, room temperature
  • 2 lemons Finely grated lemon zest
  • 60 ml (4 tablespoons) Fresh lemon juice
  • 240 g (2 cups) All-purpose or plain flour
  • 100 g (about 1 1/4 cups) Unsweetened desiccated or finely shredded coconut
  • 2 teaspoons Baking powder
  • 1/4 teaspoon Fine salt
  • 120 ml (1/2 cup) Whole milk or unsweetened coconut milk
Lemon Glaze
  • 120 g (about 1 cup) Powdered or icing sugar
  • 2-3 tablespoons Fresh lemon juice
Garnish
  • 1-2 tablespoons Unsweetened shredded coconut, optional

Method
 

Step-by-Step
  1. Heat the oven to 175°C/350°F. Grease a 9-inch/23-cm round cake pan and line the base with parchment.
  2. Beat the softened butter and sugar for 3–4 minutes, until pale and fluffy. Add the eggs one at a time, scraping down the bowl as needed.
  3. Mix in the finely grated lemon zest and 60 ml fresh lemon juice. In a separate bowl, whisk together the flour, coconut, baking powder, and salt.
  4. Add the dry ingredients to the butter mixture in two or three additions, alternating with the milk. Mix only until combined.
  5. Transfer the batter to the prepared pan and level the surface. Bake for 40–50 minutes, until golden and a skewer inserted in the center comes out clean or with a few moist crumbs.
  6. Cool the cake in the pan for 10–15 minutes, then turn it out onto a rack and cool completely. Stir the powdered sugar with enough lemon juice to make a thick but pourable glaze, drizzle it over the cake, and sprinkle with coconut if desired.

Notes

For extra moisture, brush the warm cake with 2–3 tablespoons of lemon syrup made from equal parts lemon juice and sugar, then glaze once cooled. Do not soak the cake excessively, or the center may become heavy. Store covered at room temperature for up to 2 days or refrigerate for up to 4 days.