Lemon Coconut Cake Recipe | Chelsea Sugar
A light lemon-infused coconut cake with creamy lemon icing, topped with toasted coconut flakes. A tropical twist on a classic cake.
Ingredients
- ½ cup desiccated coconut
- ½ cup lemon juice
- ½ cup milk
- 115g butter (or Olivani Spread)
- 1 ¼ cups Chelsea White Sugar
- 3 beaten eggs
- 2 tsp finely grated lemon rind
- 2 ¼ cups flour
- 3 tsp baking powder
- Lemon Icing
- 125g butter, softened (or Olivani Spread)
- 1 ½ cups Chelsea Icing Sugar
- 1 Tbsp lemon juice
- ½ cup toasted coconut
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