No image available
Member recipe

Moroccan lemon cake

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 15 minutes Cook: 30 minutes Toast coconut 10 mins

Skill level



Serves 12

A light lemony dessert which can be made in any shaped tin but you will need to adjust cooking times to suit. I use 2 x 20cm sandwich tins. Serve with cream for added luxury.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.



  • 4 eggs
  • 225g sugar
  • 275g flour
  • 120ml oil
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 60ml lemon juice
  • 120ml semi skimmed milk
  • zest of 2 lemons
  • 250g grated coconut (unsweetened)
  • 1 tsp vanilla

Icing & Decoration

  • 100g sifted icing sugar
  • 2 tblsp cream
  • 100g toasted coconut (sweetened)
  • 1 tsp vanilla


  1. Preheat the oven to 180° C. Grease and flour the cake tins. Zest and juice the lemons.

  2. Beat together the eggs and sugar until the mixture thickens. Beat in the oil, a little at a time.

  3. Stir in the flour, coconut, baking powder and salt, and then add the milk. Beat until the mixture is smooth and add the lemon juice, vanilla and zest .

  4. Pour the mixture into the cake tins. Bake for 25 - 30 minutes or until the cake is cooked.

  5. Ice and cover with the toasted coconut.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
20th Mar, 2016
I have tried this recipe twice, baking it in a tube pan and each time it rose very nicely until the end and then caved in on itself. I am wondering if the recipe has too much BP in it ??
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.