Lovely Low Fat Lemon and Coconut Cake!

The weather yesterday was dull as dirty dish-water so I endeavoured to create my own little slice of sunshine in the kitchen. This beautiful summery cake was a product of my craving for tangy citrus and I have made it reasonably low-fat as I’m not dying to enter the yearly Christmas binge just yet!

I’m usually a pretty practical cook so you won’t often find me making icing or decorating cakes to this degree but I had the day off yesterday so I went for it! It only took about an hour to make, start to finish, so it’s totally do-able on a week day too.

The Cake Mix:

  • 1 1/2 cups of unbleached, self-raising flour
  • 1 pinch of natural sea salt
  • Zest and juice of one lemon
  • 1/2 cup of TCC coconut milk (I use TCC as it’s the best tasting coconut milk ever!)
  • 1 tbs of plain or coconut Greek yoghurt
  • 1 cup of organic raw cane sugar
  • 3 fresh, free range eggs
  • 1/4 cup of organic coconut oil (Woolworths now stocks this in the Asian food isle!)
  • 1/4 cup of unsalted butter
  • 1/2 cup of shredded coconut

The Method to The Madness:

Pre-heat oven to 180C. Add all ingredients (except shredded coconut) to a large mixing bowl and beat until smooth. Add shredded coconut and mix until incorporated. Pour mixture into a lined cake tin. Round would look great but I only own one oven proof dish so it had to be rectangular! Bake for 30-45 minutes until a knife inserted into the centre comes out clean. remove from oven and set aside to cool.

Candied Citrus Slices:

While the cake is in the oven, thinly slice some lemon, lime and orange – enough to cover the top of the cake. Place 1 cup of raw sugar and half a cup of water in a frying pan and heat until the sugar has dissolved. Add the slices of fruit and simmer for 15 minutes. Remove the fruit and leave to dry on a wire rack. Retain the sugar syrup which is now beautifully infused with a citrus tang.


  • 1 1/2 cups icing sugar
  • Zest of half a lemon
  • Lemon juice
  • 1tsp of unsalted butter

Combine icing sugar, butter and lemon zest in a small bowl. Slowly add lemon juice, a few drops at a time, until the icing is the consistency of runny toothpaste.

How to Decorate:

While your cake is cooling, prick the surface all over with a fork. Remember that citrus infused sugar syrup you retained? Gently spoon it over the cake and it will trickle into all those fork holes and make the cake super delicious! The great thing about cooking is that you can decorate how ever you like. To create something similar to mine, let your cake cool before evenly(ish) spreading the icing over the top and sides of the cake. Arrange your candied citrus slices on top of the icing and voilà! You have created your own super tangy, low-fat, citrussy slice of sunshine. 😀

Enjoy! XxX


2 responses to “Lovely Low Fat Lemon and Coconut Cake!

  1. Pingback: Lemon Pound Cake Recipe | Nosh My Way·

  2. Pingback: I’m Cuckoo for Coco…nuts!? « Living Large, Spending Small·

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