Please wait, the site is loading...

Coconut lemon drizzle cake


Serves: 10-12
timePrep time: 35 mins
timeTotal time:
Coconut lemon drizzle cake
Recipe photograph by Maja Smend

Coconut lemon drizzle cake


Serves: 10-12
timePrep time: 35 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
598Kcal
Fat
34gr
Saturates
23gr
Carbs
64gr
Sugars
47gr
Fibre
2gr
Protein
7gr
Salt
0.6gr

Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes
Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

For the sponge layers
  • 250g soft unsalted butter, plus extra for greasing
  • 225g caster sugar
  • 100ml coconut cream - see tip at bottom of recipe
  • 4 medium eggs, beaten
  • 225g self-raising flour
  • 1 tsp baking powder
  • 50g desiccated coconut
For the lemon drizzle and candied lemon slices
  • 2 lemons
  • 125g caster sugar
For the frosting
  • 100g soft unsalted butter
  • 100g icing sugar, sifted
  • finely grated zest of 1 large lemon, plus 1 tbsp juice
  • 180g full-fat soft cheese (we used Philadelphia)
  • 150ml coconut cream - see tip at the bottom of recipe
  • 25g desiccated coconut

Step by step

Get ahead
The sponge layers freeze for up to 1 month, well wrapped. Defrost completely before assembly. The lemon syrup and slices can be made up to 3 days ahead, and kept (separately) in the fridge.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and base-line 2 x 18cm round sponge tins.
  2. Finely grate the zest from the 2 lemons (reserve the zested lemons) and put in a large bowl with the butter and 225g caster sugar for the sponge. Beat together with an electric whisk until pale and creamy. Gradually whisk in the 100ml coconut cream then slowly add the eggs, adding a little flour to prevent the mixture from curdling. Sift in the remaining flour and the baking powder with a pinch of salt, add the 50g of the desiccated coconut and fold in until combined. Divide the mixture equally between the tins, levelling the surfaces. Bake for 25-30 minutes until golden and firm to the touch. Cool in the tins for 15 minutes before turning out onto a wire rack to cool completely.
  3. Halve the reserved lemons and squeeze the juice from 3 of the 4 halves. Place in a saucepan with the 125g caster sugar and 100ml water. Thinly slice the remaining lemon half, discarding any pips, then add to the pan. Bring to a gentle simmer for 5-8 minutes until you have a lovely syrup and candied lemon slices. Lift the lemon slices out onto a plate lined with baking paper and set aside to cool, keeping the syrup to drizzle.
  4. For the frosting, put the soft butter, icing sugar, lemon zest and juice in a large bowl and beat using a hand-held electric whisk until you have a smooth mixture. Whisk in the soft cheese and the 150ml coconut cream until you have a lovely thickened, spreadable mixture. Chill for at least 30 minutes to firm up.
  5. To assemble, start by spooning the lemon drizzle syrup over the surface of each sponge, reserving about 2 tablespoons to drizzle over the assembled cake.
  6. Put one sponge layer on a serving plate and spread with a layer of the coconut and lemon frosting. Place the other sponge on top and press down gently. Using a palette knife, spread the frosting around the top and sides of the cake until covered. Drizzle the remaining lemon syrup over the top and then sprinkle with the remaining desiccated coconut. Decorate with the candied lemon slices.
    Tip
    Coconut cream is a thick pourable cream that comes in a carton (a storecupboard ingredient, not chilled). If you can’t get hold of it, use 2 x 400g tins of full-fat coconut milk, pour them into a jug or bowl and then chill overnight.

    They should separate into the thick coconut cream that you need for this recipe (spoon off and measure out as required), plus a thin coconut 'water' - you can either discard this, or use it instead of water when cooking rice; it adds a lovely flavour.

You might also like...


We value your privacy

We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.

Cookie Preference Centre

Learn more about what each cookie category does and choose your settings (toggle right to opt in or left to opt out). Cookie policy


Strictly Necessary

These technologies are needed to enable our websites and apps to run and to keep it secure.

Sainsbury's Magazine

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
PHPSESSID Until the browsing session ends
device_view 1 month
recentlyViewedRecipes 1 year
subscription-{popup-version-date}-PopupClosed 12 days

Vimeo

Enables Vimeo videos on the site

Cookie name Duration
_derived_epik 1 year

Constant Commerce

Enables shopping tools for recipe ingredients

Cookie name Duration
cc_a_h 10 years
cc_a_s Until the browsing session ends

DoubleClick

DoubleClick Digital Marketing (DDM) is an integrated ad-technology platform that enables us to more effectively create, manage and grow high-impact digital marketing campaigns.

Cookie name Duration
DSID 10 days
IDE 1 year
RUL 11 months

Performance/Analytics

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Google

Google Analytics tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
__gads 13 months
_ga 28 months
_gat 1 minute
_gid 1 day
1P_JAR 1 month
ANID 10 days
CONSENT 18 years
NID 6 months
__Secure-3PAPISID 2 years
__Secure-3PSID 2 years
__Secure-3PSIDCC 1 year

Marketing/Targeting

These technologies help us decide which products, services and offers may be relevant for you. We use this data to customise the marketing content you see on websites, apps and social media. They also help us understand the performance of our marketing activities. These cookies are set by us or our carefully-selected third parties.

Pinterest

Pinterest conversion tracking gathers conversion insights and builds audiences to target based on actions our visitors have taken on the site.

Cookie name Duration
_pinterest_ct_rt 1 year
_pinterest_ct_ua 1 year
_pin_unauth 1 year

Outbrain

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
outbrain_cid_fetch 5 minutes
adrl 5 weeks
apnxs 6 weeks
criteo 2 months
obuid 6 months

Twitter

Twitter conversion tracking enables us to measure our return on ad spend by tracking the actions people take after viewing or engaging with our ads on Twitter.

Cookie name Duration
personalization_id 2 years
muc 2 years
ads_prefs 5 years
auth_token 5 years
dnt 5 years
guest_id 2 years
twid 5 years