Aussie Lemon Coconut Slice Cake
Bake a buttery lemon coconut slice cake with a tender crumb, bright lemon icing, and snowy coconut topping. Makes 16 neat bars for sharing.
Prep: 20 minutes
Cook: 30 minutes
Total: 1 hour 50 minutes
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.