An easy to make Lemon Coconut Traybake, soft and moist and topped with an amazing frosting, the perfect tea time treat.

Lately, I have been obsessed with baking with lemons. It gives the bake such a tangy-sweet irresistibly delicious taste. Now adding coconut to the mix takes this recipe to a whole new level of deliciousness.

While we are on the topic of obsessions, let me own up to another one.../tray bakes/sheet cakes They are just so easy bakes, it is impossible to resist.

It only makes sense then to mix these two, flavours and ingredients to create one of my all-time favourite traybake recipes. Super easy to make with such delicious results, this is one amazing bake.

I have cut down on the sugar from 2 cups to ⅔ of a cup in the cake itself,  so the sweetness is not overpowering. Whenever I have a lemon dessert or cake, there should be a balance between the sweet and the tangy.

Keep in mind that you are going to be topping this cake with sweet frosting, making the tangy flavour in the cake balance perfectly with the sweet topping.

THE FROSTING

The frosting on this cake consists of butter, powdered / icing sugar and boiling water and sets firm on the cake. It is like a combination of buttercream and glacé and has such great texture and taste.

Make this frosting only once the cake has cooled. The warm frosting has to be spread immediately on the cooled cake. If you allow the frosting to cool, it becomes clumpy and difficult to use.

MAKING THE LEMON COCONUT TRAYBAKE

Combine the flour, baking powder, salt, sugar, coconut, lemon rind, and melted butter in a bowl and mix well. Stir in the buttermilk *  lemon juice and vanilla essence. Be gentle when mixing and do not overbeat.

Overbeating will result in a dry texture of the baked cake.

*If you do not have buttermilk, then substitute it by adding 4 teaspoons of lemon juice or vinegar to 1 cup (250ml) full fat / full cream milk. Let it stand for 5 minutes before using it in place of the buttermilk.

Spread the mixture evenly into a greased and lined 12 x 9 inch ( 30 x 21 cm ) pan and bake in a preheated oven of 340°F / 170°C for 20 to 25 minutes until baked or a skewer inserted comes out clean.

Leave the cake in the tin to cool completely before frosting/icing.

TO MAKE THE FROSTING / ICING

Make this frosting only once the cake has cooled. The warm frosting has to be spread immediately on the cooled cake. If you allow the frosting to cool, it becomes clumpy and difficult to use.

Place the powdered sugar/icing sugar and butter in a bowl and pour in the boiling water to make a thick frosting/icing. If you find that the frosting is too thick, then just add a little more water.

A teaspoon at a time, until you achieve the desired consistency.

Keep in mind that the frosting will set firm once it has cooled down. If the frosting is too runny, then add in a bit more powdered/icing sugar. Spread this over the cake while still warm. Sprinkle with lightly toasted desiccated coconut if preferred.

If you like this recipe, be sure to check out my other amazing sheet cake and traybakes recipes:

• Chocolate coconut slices
• Easy Carrot Sheet Cake
• Sweet Coconut Squares
• One bowl chocolate cake recipe. No eggs, butter
• 3 ingredient condensed milk fruit squares
•  Condensed Milk Chocolate Sheet Cake

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Enjoy ♥

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Lemon Coconut Traybake

An easy to make Lemon Coconut Traybake, soft and moist and topped with an amazing frosting, the perfect tea time treat.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 16 slices

Course cake / dessert

Ingredients

 

US CustomaryMetric

 

1x2x3x

FOR THE CAKE

• 2 cups cake flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ⅔ cup white granulated sugar
• 2 cups dessicated coconut
• 1 cup butter melted
• 1 cup milk
• 1 cup buttermilk NOTE 1
• 2 teaspoons grated lemon rind
• 1 teaspoon vanilla extract

FOR THE FROSTING/ICING

• SEE NOTE 2
• 1 ⅓ cup powdered sugar
• 1 Tablespoon butter
• 2 Tablespoons boiling water
• ¼ cup toasted desiccated coconut

Instructions

 

TO MAKE THE CAKE

• Combine the flour, baking powder, salt, sugar, coconut, lemon rind and melted butter in a bowl and mix well. Stir in the milk, buttermilk, and vanilla extract. Be gentle when mixing and do not overbeat. Overbeating will result in a dry texture of the baked cake.
• Spread the mixture evenly into a greased and lined 12 x 9 inch ( 30 x 21 cm ) pan and bake in a preheated oven of 340°F / 170°C for 20 to 25 minutes until baked or a skewer inserted comes out clean.
• Leave the cake in the tin to cool completely before frosting/icing.

TO MAKE THE FROSTING / ICING

• Place the powdered sugar/icing sugar and butter in a bowl and pour in the boiling water to make a thick frosting/icing. If you find that the frosting is too thick, then just add a little more water. A teaspoon at a time, until you achieve the desired consistency. Keep in mind that the frosting will set firm once it has cooled down. If the frosting is too runny, then add in a bit more powdered/icing sugar. Spread the warm frosting over the cake.
• Sprinkle with lightly toasted desiccated coconut if preferred.

Notes

1. If you do not have buttermilk, then substitute it by adding 4 teaspoons of lemon juice or vinegar to 1 cup (250ml) full fat / full cream milk. Let it stand for 5 minutes before using it in place of the buttermilk.
2. Make this frosting only once the cake has cooled. The warm frosting has to be spread immediately on the cooled cake. If you allow the frosting to cool, it becomes clumpy and difficult to use.

Nutrition

Serving: 1sliceCalories: 227kcalCarbohydrates: 34gProtein: 4gFat: 9gSaturated Fat: 7gCholesterol: 5mgSodium: 143mgPotassium: 136mgFiber: 2gSugar: 21gCalcium: 73mgIron: 1mg

*Nutrition Disclaimer

Tried this recipe? Let me know how it was in the comments below