Lemon and coconut cake

Mon, 5th May 2015

If I had to choose between chocolate and lemon, lemon would win every time. I love a lemon tart and my home is rarely without a lemon loaf cake. After all how could anyone refuse a slice of lemon drizzle cake? With this in mind I have developed a new syrup for the range – lemon!

This is the perfect syrup to drizzle over cake, ice cream and fruit salad. Or even add a couple of tablespoons to plain yoghurt or cream to accompany your favourite pie. Everyone has their favourite lemon cake recipe but I recently came across the combination of lemon and coconut. It isn’t something I would have immediately paired together but it seemed like a good idea! This is my new favourite plain cake; the coconut gives it another depth of flavour and adds something special to the crumb of the cake. I have added lemon praline to the top but feel free to leave this step out if you are after something simple yet still very delicious.

Helen James


  • 6 ozs (180g) butter
  • ¾ cup & 2tbsp (180g) sugar
  • 3 eggs
  • 2 cups (250g) flour
  • 2 tsp baking powder
  • 6 tbsp (80g) desiccated coconut (plus extra to decorate)
  • 5 tbsp Considered Lemon Syrup (available in the following stores)
  • 1 large lemon (zest & juice)

  1. 1. Pre-heat the oven to 170ºC.
  2. 2. Grease and line a 23cm (9 inch) round tin.
  3. 3. In a large mixing bowl, beat the butter and sugar with an electric hand mixer or by hand until pale and fluffy.
  4. 4. Add the eggs one at a time, mixing well after each addition.
  5. 5. Fold in the flour, baking powder, coconut and zest until combined - be careful not to over mix.
  6. 6. Add lemon juice and combine.
  7. 7. Scrape the mixture into the prepared tin and bake in the oven for 35- 40 minutes or until a skewer inserted into the middle comes out clean.
  8. 8. While the cake is still warm pierce it with a sharp knife and pour over 3tbsp of the lemon syrup. Using a pastry brush glaze the top of the cake with the remaining 2tbsp of syrup. Sprinkle over some coconut.
  9. 9. Leave to cool for 10 mins and then carefully remove the cake from the tin and place on a wire rack to cool completely.

  10. To make lemon praline topping


    • 1 cup flaked almonds
    • ⅓ cup lemon syrup

    1. 1. Add the almonds to a pan on a medium heat and stir for 2 mins.
    2. 2. Add the lemon syrup and stir until the almonds are toasted and brown.
    3. 3. Transfer out onto a lined baking tray and allow to cool.
    4. 4. Break up the praline and place on top of the cake to decorate. Serve and enjoy!

    Helen James

    Let me know if you make this and how you get on #consideredbyhj

    Considered by Helen James is available at selected stores

    Products used: Marble Board3512115 Mixing Bowl3512107 Slogan Tea Towel3511114 Silicone Spoon 3513122