What’s not to like about this delightfully light, fluffy and moist coconut cake. It’s full of flavour and as pretty as a picture. And seriously this easy coconut lemon and ginger cake is quick to make with a few simple steps.
Easy Coconut Lemon and Ginger Cake
I wanted to make a cake today but didn’t have a lot of ingredients to hand. This pandemic leaves us short of the things we are so used to reaching for without a second thought. But I want to make cakes just now, it’s a kind of pulling the three of us together treat.
To eat cake round the table, spill crumbs and words and laugh. Yes right now we do need cake and I make no calorific apologies.
I just had a bit of this and a little of that. Did I have enough of anything to pull off a sweet treat for tea time.
The answer is yes, this super easy coconut cake with lemon and ginger.
What’s in a coconut cake?
Well coconut two ways in this one. I had a little coconut milk leftover from making a Thai green curry the other night and some desiccated coconut in the baking box.
There are also eggs (2), self raising flour, caster sugar, a bit of baking powder and of course ground ginger and lemon to add that all important kick of flavour.
Coconut, lemon and ginger
What a team these guys make. They are a flavour trio made in heaven. Coconut has sweetness. Lemon has that mouth puckering zing. And ginger gives you that kick of heat.
This is a layered coconut cake. Well it’s just two layers with frosting in the middle. You could go all out fancy and slice those two cakes in half and go for a four layered coconut cake. Now that would look stunning.
What type of icing/frosting do you use on a coconut cake?
I even made the frosting coconut flavoured. Well it would be rude not to really.
My frosting for my easy coconut cake with lemon and ginger was made up of butter, icing sugar, desiccated coconut, cream cheese, a pinch of ginger and lemon juice.
Doubling up the flavours already in the coconut cake itself within the frosting makes it even more special.
What size of baking tins do you use?
Now this is an important point. I tend to use very small baking tins for my cakes. These tins are only 15cm and come from Waitrose. I use small tins so that I get a thicker cake that looks bigger than it actually is but uses few ingredients.
How many slices do you get from this coconut cake?
There are only three of us and this little cake slices into 6 perfect portions. The cake is light and fluffy and moist but it does have a lot of frosting so this slice is just enough.
Most people use 17cm cake tins. With this recipe you will get a perfectly lovely coconut cake but it will be thinner.
Can you make coconut cupcakes from this recipe?
Yes of course you can. Simply make up the coconut cake batter and spoon it into cup cake cases and bake in a cupcake tray. Use the coconut cake frosting either just on top of the cupcakes or split them horizontally and sandwich with the coconut frosting for a double dose of coconut lemon and ginger delight!
Can you freeze coconut cake?
Yes. But freeze the coconut cake (or cupcakes) before you put on the frosting. Wrap well in foil or cling film and then pop cake into a freezer bag and label it. This coconut cake will freeze quite happily for a month. Then defrost it completely and ice it as before.
When would you serve this coconut cake?
I’d serve this cake anytime. It is smart enough for a party or special event and easy enough to make to just whip up for a tea time treat.
How to decorate coconut cake
I’ve added some toasted coconut flakes to the top of my cake. Okay so that is three types of coconut here, are you seeing a theme! I have also made a ginger and lemon syrup which I drizzled on the cake pieces themselves before assembling and kept back just a bit to drizzle over the top for that ultimate luxury.
I had planned to add some of the lovely daisies that are flowering in the garden just now. That would’ve made this coconut cake into a perfect spring time treat. Alas, I forgot all about the flowers in my haste to photograph the damn thing so we could eat it.
Here are some other tea time treats you might enjoy;
If you do try this recipe please leave a comment or rating below. I love to hear from readers and reply to every comment just as fast as I can. Want more Larder Love, then follow me on Instagram and Facebook and sign up for my weekly newsletter and get 3 FREE ebooks too.
Easy Coconut Lemon and Ginger Cake
- 65 g unsalted butter
- 1 lemon zested
- 110 g caster sugar
- 115 ml coconut milk
- 2 medium free range eggs
- 110 g self raising flour
- 1/2 tsp baking powder
- 40 g dessicated coconut
- 1 tsp ground ginger
Lemon and Ginger Syrup
- 1 lemon (juice from above listed lemon)
- 1/2 tsp ground ginger
- 60 g sugar
- 50 ml water
- 75 g unsalted butter
- 75 g cream cheese
- 250 g icing sugar
- 1 tsp lemon juice
- 2 tbsp desiccated coconut
- 1/2 tsp ground ginger
- grease and line 2 x baking tins and preheat oven to 180C
- Beat the butter and sugar till light and fluffy
- gradually add in the coconut milk, eggs, flour, baking powder, lemon zest and desiccated coconut and make sure everything is really well combined
- Spoon the cake batter into greased and lined baking tins and bake for approximately 25 minutes till a cocktail stick comes out clean when piercing centre of cake. It should be golden and bounce back when lightly touched in centre
- Allow cake to cool for 10 minutes in tin before removing to cooling rack to cool completely
Make the lemon syrup
- In a small pan heat the lemon juice, water and sugar and bring to boil then simmer till it thickens to a syrup, set aside to cool
- Beat together the butter and cream cheese along with lemon zest, ginger and coconut
- Add the icing sugar a bit at a time till you get a good thick creamy consistancy
Assembling the cake
- Place one of the cakes on a serving plate and pierce top all over with cocktail stick and drizzle over some of the syrup
- Spread half the frosting thickly on this base cake
- For the top cake I prefer to spread on the frosting before I place on top of the other cake to avoid squashing it down too much
- Sprinkle the top with toasted coconut shards if you have them or just more desiccated coconut and the last of the syrup as a final touch
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