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Whole wheat lemon and coconut cake

Whole wheat, lemon and coconut cake

It has a beautiful crumb, is full of lemony flavours with a bite from the coconut and the nuttiness from the whole wheat. And the lemon icing on top adds an extra zing!
Prep Time 15 minutes
Cook Time 25 minutes
Icing (prep and drizzling) 10 minutes
Total Time 50 minutes
Course Dessert, Snack
Servings 16 pieces

Ingredients
  

  • cup plain whole wheat flour ( I used atta)
  • cup +3 tbsp desiccated coconut
  • tsp baking powder
  • 3 eggs
  • ¾ cup caster sugar
  • ½ cup yoghurt (I used Greek yogurt)
  • ½ cup vegetable oil
  • zest and juice of 1 large lemon

For lemon icing-

  • cup icing sugar
  • 4 tbsp lemon juice

Instructions
 

  • Pre heat the oven at 180 deg C and line an 8 inch square pan with foil
  • In a bowl, whisk together the flour, coconut and baking powder.
  • In another bowl, add the eggs, caster sugar, oil, yoghurt, lemon zest and lemon juice. Whisk well with a hand whisk for about 1½ minutes.
  • Make a well in the centre of the flour mixture and pour in the egg mixture.
  • Fold in until everything is well mixed together. Do not over mix.
  • Tip the batter into the lined cake pan and smooth the top.
  • Place the pan in the centre of the pre heated oven and bake for 25-27 minutes or till a toothpick inserted through the centre of the cake comes out clean.
  • Remove the cake from the oven and place on a wire rack for 2 minutes and then very carefully take the cake out of the pan and remove the foil.
  • Place the cake back on the rack and cool completely.
  • To make the icing, whisk together the icing sugar and lemon juice. Transfer the icing to a piping bag, snip the end and drizzle across the top of the cooled cake.
  • Let the icing firm up and then cut into squares. I cut mine into 16 generous ones.
  • Serve and store any remaining pieces in an air tight container.

Video

Keyword baking, coconut cake, lemon cake, whole wheat cake