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aussie lemon coconut slice cake

Aussie Lemon Coconut Slice Cake

Welcome to the delightful world of Australian desserts! The Aussie Lemon Coconut Slice Cake is a treat for your taste buds with its vibrant lemon flavor and chewy coconut texture. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: Australian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 cup desiccated coconut
  • 1 cup plain flour
  • 1 cup caster sugar
  • 1 tsp baking powder
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 3 large eggs
Zest and Juice
  • 1 lemon zest
  • 1 lemon juice

Equipment

  • Square cake tin (20cm x 20cm)
  • Mixing bowls (large and medium)
  • Whisk or electric mixer
  • Spatula
  • Measuring cups and spoons
  • Rubber scraper
  • Cooling Rack
  • Baking parchment (optional)

Method
 

  1. Step 1: Preheat the oven to 180°C (350°F) and grease a square cake tin.
  2. Step 2: In a large bowl, combine the desiccated coconut, plain flour, caster sugar, and baking powder.
  3. Step 3: In a separate bowl, whisk together the milk, vegetable oil, eggs, lemon zest, and lemon juice until well combined.
  4. Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Step 5: Pour the batter into the prepared cake tin and smooth the top.
  6. Step 6: Bake in the preheated oven for 30-35 minutes or until a skewer inserted into the center comes out clean.
  7. Step 7: Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

Notes

This cake can be stored in an airtight container for up to 5 days, or frozen for up to 3 months. Serve it with whipped cream or berries for a delightful experience.