Citrus and Coconut Cake
Prep time
Cook time
Total time
A winner of a cake that takes only minutes to mix.
Recipe type: Baking
  • 1 cup shredded coconut
  • 75g plain flour
  • 100g ground almonds
  • 1 cup sugar (I used rapadura)
  • grated zest of 2 oranges, lemons or limes (or a combo)
  • 4 eggs
  • 125g butter, melted and cooled
  • 1 cup strained citrus juice
  • 1 cup milk
  1. Preheat oven to 180C. Grease a 22cm springform pan. Line bottom of the pan with baking paper.
  2. Combine dry ingredients in a bowl and mix together well.
  3. In a separate bowl, lightly beat the eggs. Add cooled butter, milk and citrus juices. Combine well.
  4. Make a well in the dry ingredients and pour in the wet mixture. Mix together well - the batter should be smooth and quite runny.
  5. Pour into prepared pan and bake for 1 hour, or until golden brown. It is ready when a skewer inserted into the middle comes out clean.
  6. Remove from oven and place on cooling rack. Gently run a knife around the edge of the cake to ensure it isn't stuck.
  7. After 5 minutes, release the spring and remove the outer ring. Allow to cool completely before removing from base.
  8. Serve dusted with icing sugar and a big (optional) dollop of cream.
The Klutzy Cook Notes
- The cake is quite dense and moist. It is best stored in an airtight container in the fridge.
- You can use desiccated coconut instead of the shredded.
- The cake freezes well. Cut into portions and wrap or put into zip lock bags.
Recipe by The Klutzy Cook at