Coconut Lemon Cake with Syrup & Topping

This recipe came from an old magazine clipping that’s been tucked in my baking folder for years. It’s a beautifully moist cake — absolutely divine — and not overly sweet, which I really like.

I bring it out for special occasions like office morning teas, birthdays, or anytime there’s a big group to feed. It’s a generous cake that goes a long way.

My Take on the Recipe

I’ve made this coconut cake many times now, and I can honestly say—it just works. If you follow the steps, you’ll end up with a beautiful, soft cake every time. The method might seem a bit fussy at first glance, but once you’ve done it a couple of times, it all comes together quite easily. Just take your time, don’t rush it, and trust the process. It’s a reliable recipe and quite forgiving—perfect for everyday bakers like me.

I like to serve a nice thick slice with a generous spoonful of berry yoghurt or plain Greek yoghurt on a good plate, with a little fork. If I’m lucky, I sneak away to a quiet spot and enjoy it slowly, one bite at a time… pure joy.

A Little Extra Tip—If You’re Game!

Now and then, I’ve popped the cake under the grill after adding the topping, just to get a bit of extra colour. It can work, but you need to watch it like a hawk. The moment it starts to brown, be ready to whip it out—fast. If you leave it even a minute too long, you’ll end up with a lovely cake buried under a burnt, black crust. Not ideal. You might try scraping it off, but the smell tends to hang around, and let’s be honest, even the birds won’t go near it. Too much detail? Maybe—but hey, it only happened once!

Recipe

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🍋🥥🎂☕

Coconut Lemon Cake with Syrup & Topping

Servings: 12+
Prep Time: 25 mins
Cook Time: 140 mins
Difficulty: medium
Rating: ★★★★★
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This tall, moist coconut cake is soaked in tangy lemon syrup and topped with a sweet, creamy coconut layer. A perfect crowd-pleaser for any occasion.

𝗧𝗶𝗽𝘀:

Mascarpone cream can be used instead of runny cream in the topping for a thicker texture.
You can line the oven shelf with a meat dish to catch any syrup or topping drips.
Allow the cake to cool at least 30 minutes before removing the baking paper, as the topping is delicate.

Recipe Credit: Jane Scott adapted from Baker, published by Tandem Press, as seen in an old Cuisine Magazine.

Ingredients

𝗖𝗔𝗞𝗘:

250g butter, softened
2 cups caster sugar
9 eggs
4 cups desiccated coconut
2¾ cups self-raising flour

𝗟𝗘𝗠𝗢𝗡 𝗦𝗬𝗥𝗨𝗣:

1 cup caster sugar
1 cup water
Juice of 5 lemons
Zest of 1 lemon

𝗧𝗢𝗣𝗣𝗜𝗡𝗚:

¾ cup brown sugar
1 cup cream
1 large cup thread coconut

Directions

Preheat the Oven: Set oven to 150°C fanbake (or 160°C conventional). Line a 23cm springform tin with baking paper, allowing it to extend 3cm above the sides.
Cream Butter and Sugar: Lightly cream together the butter and sugar.
Prepare Ingredients: Place eggs, coconut, and flour into three separate bowls. Beat the eggs lightly.
Combine the Batter: Add eggs, coconut, and flour to the creamed mixture in 5 batches, starting with eggs and finishing with flour to prevent curdling.
Bake: Pour into the cake tin and bake for about 2 hours, or until a skewer comes out clean.
Make the Syrup: When the cake is nearly cooked, bring syrup ingredients to the boil. Stir to dissolve sugar, remove from heat, and strain into a jug.
Make the Topping: Heat cream and brown sugar gently (do not boil). Stir in thread coconut.
Add Syrup: Remove the cake from the oven and increase the oven to 180°C fanbake. Prick the cake all over with a skewer and slowly pour syrup over top – it will absorb into the cake.
Add Topping: Spread topping over the cake and return to oven for around 20 minutes, until golden.
Cool and Serve: Let the cake cool in the tin for at least 30 minutes. Carefully remove baking paper. Serve with Greek yoghurt.