Lemon cake with coconut icing

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  • 445 g plain flour
  • 2 cups of sugar
  • 2 teaspoons of baking soda
  • 1 teaspoon salt
  • 1 1/2 cups hot water
  • 1/2 cup lemon juice
  • 2/3 cup rice bran oil
  • 2 teaspoons of apple cider vinegar
  • 1 lemon rind

Lemon drizzle

  • 1/4 cup of sugar
  • 1/4 cup of water
  • 1/4 cup lemon juice

Coconut Icing

  • 270 ml coconut cream
  • 2 1/2 cups icing sugar
  • 1 cup margarine


  1. In a large bowl, mix together the flour, sugar, baking soda, and salt.

  2. Add the liquid ingredients and mix until smooth.

  3. Line a cake tin with parchment paper and pour the cake batter into the can

  4. Bake at 180 ° C for ½-¾ hours or until an inserted knife comes out clean.

  5. Leave in cake pan and use a toothpick to make holes all over the top.

  6. Spoon over the lemon drizzle to taste.

  7. Let cool in a can.

  8. Spread with coconut icing.

  9. Lemon Drizzle: Combine sugar, water, and lemon juice in a small saucepan and simmer.

  10. Coconut Icing: In a large saucepan, bring coconut cream to a boil and reduce liquid until syrupy. Refrigerate to cool.

  11. In a mixer, beat the margarine until fluffy, add ½ cup of reduced cold coconut cream and beat until combined.

  12. Add icing sugar one cup at a time. Just add enough to achieve the desired consistency for the frosting.


Lemon drizzle isn't necessary, but I really wanted a strong lemon flavor for this cake. I have done this again since I submitted the recipe and found that it is even better if you make the following changes: 1. Substitute 1 coconut for a cup of flour. 2. Cook the mixture in two cake pans: the cake cooks much faster and the texture improves. Use dairy-free margarine.

Coconut Iced Lemon Cake

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