Name: Super-Moist Coconut Lemon Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12
Ingredients: 2 cup self-raising flour; 1 cup caster sugar; 1 cup macadamia oil; 1 cup natural yoghurt; 1/2 tsp salt; 2 egg; 1 lemon juiced; 2 lemon zested; 1 cup shredded coconut

by belladonna71 Last updated on 07/09/2019

You won't believe it until you taste it. - belladonna71

Ingredients

2 cup self-raising flour
1 cup caster sugar
1 cup macadamia oil
1 cup natural yoghurt
1/2 tsp salt
2 egg
1 lemon juiced
2 lemon zested
1 cup shredded coconut

Method

Step 1

Beat sugar, oil, eggs and juice.
Step 2

Add yogurt and rind and mix.
Step 3

Add flour, salt and coconut and mix.
Step 4

Double line a round cake pan and pour in batter and top with left over coconut.
Step 5

Bake at 180C for 45 minutes or until an inserted toothpick comes out clean. Decorate with some extra coconut.

Recipe Notes

from Australia’s Best Recipes team

I use either lemon creme yoghurt or full fat vanilla.This cake is super easy and super moist. We couldn't believe how much it tasted like a cross between a lemon meringue pie and lemon cheesecake. It freezes beautifully and will stay good in the fridge in a sealed container for up to one week. I use vaalia lemon creme yoghurt.

This recipe was photographed by Greer Worsley for Australia's Best Recipes.