Lemon and Coconut Cake


This recipe I got from Best Recipes. A quick and easy cake mixed in a food processor. How easier can it be.

Lemon & Coconut Cake

Prep Time 15 minutes
Total Time 15 minutes
Servings 6 large muffin size


  • 1 medium sized lemon lemon, rind finely grated
  • 1/2 juice of half a lemon
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • 1/2 cup desiccated coconut
  • 1 cup milk
  • 1 1/2 cups self raising flour
  • 125 grams butter, room temperature


  • Preheat oven to 180 C. Line a 20cm round cake tin. Using a food processor with processing blade, add butter, sugar, rind and eggs to bowl. Process until just combined. Add coconut, flour and milk and process for approximately 5 seconds until just combined. Do not OVERMIX .
  • Place in prepared tin and bake for 40-50 minutes, checking at 40 minutes. Stand 5 minutes before gently turning out.
  • Drizzle with lemon icing when cooled.
  • As these were baked in a large 6 muffin tin. Please check your baking time as these will cook a lot quicker.


It is important to stick to the processing time as over mixing will result in a heavy cake.
I used a large muffin tin to cook these in instead of a fluted cake tin.
Cooking time or these cakes was 20 minutes, once a skewer inserted into it came out clean.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

VIP Membership


My recipes can now be read by Google Assistant.

You need to have an account here:

Link your account to your google home and then all you need to say is “ask recipe chef”