This lemon coconut slice cake brings together a soft, buttery crumb, bright lemon zest, and a snowy coconut topping in one easy square-pan bake. The lemon icing sets into a neat finish, so the cake can be cut into tidy bars for lunchboxes, afternoon tea, gifting, or a dessert plate. Room-temperature ingredients help the batter come together smoothly, while the coconut gives each slice a gentle chewy texture.
Heat the oven to 180°C/350°F (160°C fan-forced). Grease and line a 20cm/8-inch square pan. Whisk flour, coconut, baking powder, and salt in a bowl. Beat softened butter and sugar until smooth and fluffy, about 2 minutes. Beat in eggs one at a time, then add vanilla, lemon zest, and lemon juice. Mix in one-third of the flour, half the milk, another third of flour, remaining milk, and final flour. Finish with a spatula; do not overmix. Spread batter in the pan and bake for about 30 minutes, until a toothpick comes out clean. Cool 5 minutes in the pan, then turn onto a rack and cool completely. Smear icing sugar with lemon juice into a thick spreadable icing. Cover the cake, sprinkle with coconut, set 1 hour, and cut into bars.
What makes this lemon coconut slice cake special?
The cake is tender rather than heavy, with lemon in both the batter and the icing. Desiccated coconut adds texture without overwhelming the citrus. Baking in a lined 20cm square pan gives the cake enough height to cut into 16 bars, and cooling it upside down provides a flat surface for the icing.
Why the method works
Creaming softened butter with sugar creates a light base. Adding the eggs one at a time keeps the mixture smooth, and alternating flour with milk prevents the batter from becoming dense. Stop mixing as soon as the flour disappears; the small coconut lumps are part of the cake’s texture. The icing uses only enough lemon juice to become thick and spreadable, so add it gradually.
Ingredients
- 1 cup plain flour
- 3/4 cup unsweetened desiccated coconut
- 1 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 125g softened unsalted butter
- 3/4 cup white sugar
- 2 large room-temperature eggs
- 1 tablespoon finely grated lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla
- 1/2 cup full-fat milk
- 2 cups sifted icing sugar
- 7 to 8 teaspoons lemon juice for the icing
- 2 tablespoons desiccated coconut for topping
How to make it
- Heat the oven to 180°C/350°F, or 160°C fan-forced. Grease and line a 20cm/8-inch square pan.
- Whisk the flour, coconut, baking powder, and salt in a medium bowl.
- In a separate bowl, beat the softened butter and sugar until smooth and fluffy, about 2 minutes.
- Beat in the eggs one at a time. Add the vanilla, lemon zest, and lemon juice and mix until combined.
- On low speed, add one-third of the flour, then half the milk. Repeat with another third of flour, the remaining milk, and the final flour. Finish with a spatula and stop when no dry flour remains.
- Spread the batter evenly in the pan and bake for about 30 minutes. A toothpick inserted in the middle should come out clean.
- Cool in the pan for 5 minutes. Turn the cake upside down onto a rack and cool completely.
- For the icing, smear the icing sugar and lemon juice together with a rubber spatula until thick and spreadable. Add extra juice only 1/2 teaspoon at a time. Spread over the cake, sprinkle with coconut, and let it set for 1 hour before slicing.
Serving ideas
Cut the set cake into 16 bars and serve with tea or coffee. The bars travel well for a picnic, office morning tea, school lunchbox, or bake-sale table. For the cleanest cuts, use a sharp knife and wipe it between slices.
Tips and an optional variation
Use finely grated zest so the lemon oils distribute through the batter. If the icing seems runny, sift in a little more icing sugar rather than adding more liquid. The cake is done when the centre springs back lightly and the tester is clean.
Optional variation: replace the lemon juice in the icing with lime juice for a sharper citrus finish. Keep the primary cake quantities unchanged.
Storage and reheating
Store the iced bars in an airtight container at room temperature for up to a week. Place parchment between layers once the icing has set. This cake is best served at room temperature; if chilled, let a bar sit out briefly so the crumb softens again. There is no need to reheat the iced slices.
Search questions answered
Can I make lemon coconut slice cake ahead?
Yes. Bake and ice it a day ahead, then keep it covered at room temperature so the icing can set and the flavours settle.
How do I keep the icing thick?
Measure the lemon juice carefully and add it little by little. A thick, peanut-butter-like consistency spreads cleanly and sets firmly.
Can I leave out the coconut?
Yes. Omitting the coconut makes a plain lemon cake, though the crumb and topping will be less textured.
With its tender crumb, bright icing, and easy square-pan method, this lemon coconut slice cake is a practical bake whenever you want a dessert that looks polished and travels well.
Heat the oven to 180°C/350°F (160°C fan-forced). Grease and line a 20cm/8-inch square pan. Whisk flour, coconut, baking powder, and salt in a medium bowl. Beat softened butter and sugar until smooth and fluffy, about 2 minutes. Beat in eggs one at a time, then add vanilla, lemon zest, and lemon juice. Mix in one-third of the flour, half the milk, another third of flour, remaining milk, and final flour. Finish with a spatula; do not overmix. Spread batter in the pan and bake for about 30 minutes, until a toothpick comes out clean. Cool 5 minutes in the pan, then turn onto a rack and cool completely. Smear icing sugar with lemon juice into a thick spreadable icing. Cover the cake, sprinkle with coconut, set 1 hour, and cut into bars.
The small details matter here. Soft butter should yield when pressed but not look oily. Room-temperature eggs and milk reduce the chance of a split batter. Lining the pan with paper creates handles for lifting the cooled cake and makes the icing easier to spread. Letting the iced cake rest before cutting gives the lemon topping time to firm up, which is especially helpful when packing the bars for travel.
FAQ
Whisk flour, coconut, baking powder, and salt in a medium bowl.
Whisk flour, coconut, baking powder, and salt in a bowl.
Aussie Lemon Coconut Slice Cake
Ingredients
Ingredients
- 1 cup plain flour all-purpose flour
- 3/4 cup desiccated coconut unsweetened
- 1 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 125 g unsalted butter softened
- 3/4 cup white sugar
- 2 large eggs room temperature
- 1 tablespoon lemon zest finely grated
- 2 tablespoons lemon juice
- 1 teaspoon vanilla
- 1/2 cup full-fat milk room temperature
- 2 cups icing sugar sifted
- 7-8 teaspoons lemon juice for icing
- 2 tablespoons desiccated coconut for topping
Instructions
Instructions
- Heat the oven to 180°C/350°F (160°C fan-forced). Grease and line a 20cm/8-inch square pan.
- Whisk flour, coconut, baking powder, and salt in a bowl.
- Beat softened butter and sugar until smooth and fluffy, about 2 minutes.
- Beat in eggs one at a time, then add vanilla, lemon zest, and lemon juice.
- Mix in one-third of the flour, half the milk, another third of flour, remaining milk, and final flour. Finish with a spatula; do not overmix.
- Spread batter in the pan and bake for about 30 minutes, until a toothpick comes out clean.
- Cool 5 minutes in the pan, then turn onto a rack and cool completely.
- Smear icing sugar with lemon juice into a thick spreadable icing. Cover the cake, sprinkle with coconut, set 1 hour, and cut into bars.
