Greek Coconut Lemon Cake

Greek Coconut Lemon Cake

Greek Coconut Lemon Cake


  • 125 grams butter
  • 1 cup sugar
  • 4 eggs
  • 2 cups desiccated coconut
  • 1 cup self raising flour
  • Syrup
  • 1&1/2 cups sugar
  • 1 cup water
  • juice and grated rind of 2 lemons


In a food processor cream butter and sugar until light and fluffy, add eggs. Add coconut and flour – mix well and pour into a 20cm square tin or loaf tin lined with baking paper. Bake in preheated oven at 200°C for 10 minutes then reduce heat to 150°C and bake a further 30 minutes or until cooked through when tested with a skewer. Stand for 5 minutes in the tin then pour over the prepared syrup – cool completely in tin before removing.

Syrup: Place all ingredients in a small saucepan – bring to boil, stir until sugar has dissolved. Reduce heat to simmer 5 minutes – pour hot syrup over cake.

Special Instructions: Serve warm with whipped cream as a dessert or in thin slices as an afternoon tea cake.

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