Aussie Lemon Coconut Slice Cake
This is a simple lemon butter cake topped with a sweet icing that sets perfectly for sharing.
recipesbynani.comThis classic cake is a staple at Australian bake sales and cafes. It is a light, tender lemon butter cake filled with desiccated coconut, cut into neat little squares that go perfectly with a warm cup of tea.
The best part is the icing. I make it quite thick so it creates a lovely crust on top. This makes the slices easy to wrap, stack, or pack into a lunch box without any messy smearing. Use room temperature eggs and milk to ensure your batter stays smooth and bakes up evenly.
🧺 Ingredients
- 1 cup all purpose flour
- 1/2 cup desiccated coconut
- 1 teaspoon baking powder
- 1 pinch salt
- 1/2 cup unsalted butter, softened
- 3/4 cup white sugar
- 2 large eggs, room temperature
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/4 cup milk, room temperature
- 2 cups powdered sugar
- 7 to 8 teaspoons lemon juice for icing
- Extra desiccated coconut for sprinkling
👩🍳Instructions
- 1
Preheat your oven to 180C and line a small square baking pan with parchment paper.
- 2
In a medium bowl, whisk together the flour, 1/2 cup coconut, baking powder, and salt.
- 3
In a separate bowl, use a handheld beater to cream the softened butter and sugar together for about 2 minutes until light and fluffy.
- 4
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
- 5
Add the flour mixture and milk in alternating batches to the butter mixture, starting and ending with the flour. Mix on low speed just until the flour disappears.
- 6
Spread the batter into your prepared pan and bake for 20 to 25 minutes until a toothpick comes out clean.
- 7
Allow the cake to cool completely in the pan.
- 8
For the icing, stir the powdered sugar and lemon juice together until smooth and very thick.
- 9
Spread the icing over the cooled cake and sprinkle with extra coconut before it sets.
- 10
Once the icing has crusted over, cut the cake into squares and serve.
💡 Tips
Store these squares in an airtight container at room temperature for up to three days. If you want to keep them longer, they freeze quite well if you wrap them tightly in plastic.
Made this recipe? Let us know how it went.
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