Coconut & Lemon Drizzle Cake

Lemon Drizzle cakes are ever popular. The addition of desiccated coconut gives this classic bake a great extra flavour dimension and an exciting texture.

Makes: 10 – 12 slices

Need: 1kg/2lb loaf tin

Level: Easy

Time: To prep & bake – just under an hour + cooling time. To decorate – about 20 minutes.



  • 200g/7oz unsalted butter, softened
  • 200g/7oz caster sugar
  • 3 eggs, beaten  
  • 200g/7oz self-raising flour
  • 100g/3½oz desiccated coconut
  • 1 tsp baking powder
  • 3 Tbsp milk
  • 1 tsp lemon extract (optional)
  • Zest from half a lemon


  • 3 – 4 Tbsp lemon juice
  • 2 – 3 Tbsp caster sugar


  • 50g/1¾oz butter
  • 100g/3½oz icing sugar
  • A few drops of lemon juice
  • About half a jar (approx. 200g/7oz) lemon curd
  • 2 – 3 tsp desiccated coconut
  • Zest from half a lemon

(*The drizzle and topping measurements are quite flexible)


1. Pre-heat oven to 180°C / fan 160°C / 350°F / gas 4. Grease and line the tin with baking parchment.

2. Beat the softened butter in a large bowl then add the sugar and beat some more. Now add all the other ingredients and beat briefly to mix.

3. Pour mixture into the tin and smooth with the back of spoon. Bake for 45 – 55 mins. Be prepared to cover with foil towards the end to avoid it darkening too much.  (NB By “darkening” I actually mean “burning”.)

4. While the cake is baking, make the drizzle by mixing together lemon juice and sugar. The measurements above are only a guide. You may want it stronger or weaker. Make sure the sugar crystals are fully dissolved. If necessary, warm the mixture then stir.

5. Remove the baked cake from the oven. Leave in the tin and gently stab with a fork or skewer to create holes for the drizzle to penetrate. (Don’t go right to the bottom.) Spoon or brush the drizzle over the cake. Keep it in the tin for a short time to let the drizzle settle then remove onto a wire rack.

6. For the topping, beat the butter until soft and creamy then stir in the icing sugar and beat again, adding a little lemon juice.  (Take care not to make it too runny.) Mix in the lemon curd. Spoon or pipe this over the cooled cake.  

7. Finally, sprinkle with the desiccated coconut and lemon zest.

I hope you enjoy making (and eating) this lovely cake. If you want more loaf cake recipes click here. But first, let me recommend a couple of my favourites that I think you’ll love: my Bara Brith and my Chocolate Banana Loaf Cake.

For cakes in general try this link. To make a comment or ask a question, please go to the contact page.