Lemon & Coconut Cake

Spongy cake with tangy lemon and creamy coconut flavour.

4-6 Servings

Preparation: 30 minutes Cooking: 1 hour Total Time: 1 hour and 30 minutes

  • Bread Flour 150 g
  • Sugar 100 g
  • Butter 100 g
  • Eggs 2
  • Desiccated Coconut 50 g
  • Coconut Cream 20 ml
  • Baking Powder 5 g
  • Zest 1 Lemon
Put all the ingredients into the bread pan, except the lemon zest.
Select the CAKE Menu No. 12 and the RAISIN function. When the Breadmaker starts to beep after 12 minutes, scrape down the excess flour/remaining ingredients. Add the lemon zest and close the lid (the Breadmaker will restart automatically).
Remove the cake from the bread pan.
Leave on a wire rack to cool before serving.


Coat the finished cake with lemon icing for a tangier taste. To make the lemon icing, mix 500g of icing sugar with 60ml of fresh lemon juice in a small bowl.