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    Lemon and coconut cake

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    Lemon and coconut cake

    • Preparation time: 20-25 minutes
    • Cooking time: 30 minutes
    • Total time: 50-55 minutes 55 minutes

    Serves: 6-8


    125g unsalted butter, softened
    225g caster sugar
    Finely grated zest of 1 lemon
    100ml coconut cream
    4 medium Waitrose Columbian Blacktail Free Range Eggs, beaten
    225g self raising flour
    1 tsp baking powder
    75g desiccated coconut

    For the filling

    170ml tub essential Waitrose Double Cream
    60ml coconut cream
    2 tbsp lemon curd

    To decorate

    1 tsp icing sugar
    Dr Oetker Wafer Daises (optional)


    1. Preheat the oven to 180˚C, gas mark 4. Grease and line the base of two 18cm round sandwich cake tins with baking parchment paper.

    2. Place the butter in a large bowl and using an electric whisk, beat together with the sugar and lemon zest until light and pale. Gradually whisk in the coconut cream and eggs adding a little flour to prevent it curdling. Sift in the remaining flour, baking powder and the desiccated coconut and fold until well combined. Divide the mixture equally between the tins, levelling the surfaces. Bake for 25–30 minutes until golden. Cool in the tins for 15 minutes before turning out onto a wire rack to cool completely.

    3. For the filling, whip the cream to soft peaks with the coconut cream and then swirl through the lemon curd. Sandwich between the cakes, dust with icing sugar and then decorate with the wafer daisies, if you like.

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