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Lemon and coconut sour cream cake

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Looking for a sweet way to satisfy guests? Make this Lemon and coconut sour cream cake. Topped with a tangy icing, it’s so simple yet delicious.

  • Serves10
  • Cook time1 hour
  • Prep time15 minutes, (+ cooling, setting & 10 mins standing time)
Lemon and coconut sour cream cake

Ingredients

  • 150g butter, at room temperature
  • 1 cup (220g) caster sugar
  • 2 Coles Australian Free Range eggs
  • 300g ctn sour cream
  • 1 cup (150g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 1/2 cup (40g) desiccated coconut
  • 1 tbs finely grated lemon rind
  • 1/4 cup (60ml) lemon juice
  • 1 tsp coconut essence
  • Lemon zest, to decorate

Lemon icing

  • 1 cup (160g) icing sugar mixture
  • 1 tbs lemon juice

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat the oven to 180°C. Grease a 10cm x 22cm loaf pan and line with baking paper, allowing the 2 long sides to overhang.

  2. Step 2

    Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the sour cream and stir to combine. Stir in the combined flour and coconut. Add the lemon rind, lemon juice and coconut essence and stir to combine. Spoon into the prepared pan and smooth the surface. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 10 mins. Transfer to a wire rack to cool.

  3. Step 3

    To make the lemon icing, sift the icing sugar into a small bowl. Stir in enough lemon juice to make a runny paste. Spoon the icing over the top of the cake. Sprinkle with lemon zest. Set aside to set. Cut into slices.

Lemon and coconut sour cream cake

Lemon and coconut sour cream cake
  • Serves10
  • Cook time1 hour
  • Prep time15 minutes, (+ cooling, setting & 10 mins standing time)
Ingredients
  • 150g butter, at room temperature
  • 1 cup (220g) caster sugar
  • 2 Coles Australian Free Range eggs
  • 300g ctn sour cream
  • 1 cup (150g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 1/2 cup (40g) desiccated coconut
  • 1 tbs finely grated lemon rind
  • 1/4 cup (60ml) lemon juice
  • 1 tsp coconut essence
  • Lemon zest, to decorate

Lemon icing

  • 1 cup (160g) icing sugar mixture
  • 1 tbs lemon juice
    Description

    Looking for a sweet way to satisfy guests? Make this Lemon and coconut sour cream cake. Topped with a tangy icing, it’s so simple yet delicious.

    Method

    1. Step 1

      Preheat the oven to 180°C. Grease a 10cm x 22cm loaf pan and line with baking paper, allowing the 2 long sides to overhang.

    2. Step 2

      Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the sour cream and stir to combine. Stir in the combined flour and coconut. Add the lemon rind, lemon juice and coconut essence and stir to combine. Spoon into the prepared pan and smooth the surface. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 10 mins. Transfer to a wire rack to cool.

    3. Step 3

      To make the lemon icing, sift the icing sugar into a small bowl. Stir in enough lemon juice to make a runny paste. Spoon the icing over the top of the cake. Sprinkle with lemon zest. Set aside to set. Cut into slices.