Who can resist the sweet and zesty combination of coconut and lemon? This Coconut & Lemon Syrup Cake is a simple yet utterly delicious treat that’s moist, flavourful, and perfect for any occasion. The soft, buttery cake is soaked in a tangy lemon syrup, making every bite a burst of citrusy goodness. Whether you serve it with a dollop of whipped cream or enjoy it on its own, this cake is bound to impress!
This Coconut & Lemon Syrup Cake is a real crowd-pleaser, and it’s one of those desserts that gets even better with time. The tangy lemon syrup soaks into the cake, creating a moist, flavour-packed treat that’s hard to resist. For the best results, I recommend making this cake the day before serving. This gives the syrup plenty of time to infuse the cake, ensuring every bite is bursting with citrusy goodness.
Serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or even a drizzle of tangy lemon curd for a decadent dessert. If you’re feeling adventurous, try swapping the lemon for lime in both the cake and syrup—it’s a simple twist that adds a tropical flair. The lime version pairs wonderfully with a sprinkle of toasted coconut on top.
To store, keep the cake in an airtight container at room temperature for up to 3 days. If you’re in a warmer climate, pop it in the fridge to keep it fresh, but let it come to room temperature before serving to enjoy its full flavour and texture. This cake also freezes well—just wrap it tightly and freeze for up to a month. Perfect for those moments when you need a quick, homemade dessert!
Coconut & Lemon Syrup Cake
Equipment
- 22cm Springform Pan
Ingredients
- 1 ⅔ cup plain flour
- 1 ¼ teaspoons baking powder
- 175g butter, at room temperature
- 1 cup caster sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ⅔ cup milk
- 1 ½ cups desiccated coconut
Lemon Syrup
- 1 ¼ cups caster sugar (or white sugar)
- 1 ¼ cups water
- 1 lemon, zest and juice
Instructions
- Preheat oven to 180℃ (160℃ fan forced). Grease and line a 22cm round springform pan with baking paper. Sift the plain flour with the baking powder into a bowl and set aside.
- Cream the butter and sugar in a large mixing bowl or the bowl of your stand mixer until light and fluffy (about 5-6 minutes). Add the eggs, one at a time, beating well between each addition. Add vanilla and beat to combine.
- Add ⅓ of the flour mixture and beat on low speed until combined, then beat in ⅓ of the milk. Repeat alternately with flour and milk until mixture is combined.
- Add the coconut and using a spatula, fold through until combined.
- Spoon mixture into prepared pan and bake in the oven for 50-55 minutes or until cooked when tested with a skewer. Remove and allow to cool in pan over a wire rack for 20 minutes.
- Place a tray, which is larger than the springform pan under the cake tin (this will catch any "excess" syrup leaking out). Using a skewere, poke deep holes all over the cake. Starting from the middle of the cake, slowly pour over the Lemon Syrup to cover and allow to cool completely in pan. The syrup will slowly absorb into the cake on cooling.
- To serve, garnish with extra desiccated or toasted coconut and the reserved lemon zest from the Lemon Syrup. Cut into slices to serve. Serve with ice cream, whipped cream or on its own.
Lemon Syrup
- Place sugar, water and lemon zest and juice into a saucepan. Bring to the boil over a medium high heat, stirring to dissolve the sugar. Once boiling, reduce heat to medium low and simmer for 10 minutes. Set aside and let infuse for a further 10 minutes before using. Reserve the lemon zest for garnish on the cake.
Notes
- MEASUREMENTS
We use Australian metric measurements. 1 teaspoon = 5ml, 1 tablespoon = 20ml and 1 cup = 250ml
We use free range extra large size eggs. Each egg weighs approximately 59g.
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