Lemon Cake With Syrup

LEMON COCONUT CAKE for the guests. Delicious!
You can entertain with afternoon tea and not worry that your joining in for a piece of cake or take in your own cake to work for that morning tea table or simply serve as a dessert.

1 piece for a snack.

Serves 16

I’m going to try this with orange next!



  • 125g unsalted butter
  • 2 tsp finely grated lemon rind
  • 3/4 cup Stevia powder
  • 2 eggs
  • 1 1/4 cups Wholemeal SR flour (discard the sifted crumbs)
  • 1/2 cup desiccated coconut
  • 2/3 cup skim milk (or preferred)
  • 1/3 cup lemon juice (fresh squeezed- about 2-3 lemons)
  • 1/4 cup desiccated coconut for the top


Preheat oven 180 deg. Lightly spray a cake tin with olive oil. Line with bake paper. Quick spray on paper as well.

Electric beat, butter, eggs, rind & 1/2 cup of the sweetener until light and fluffy. Add eggs 1 at a time beating well. Fold in flour, desiccated coconut and milk until combined.

Spread mixture into tin. Bake 25-30 mins or until skewer comes out clean.

Meanwhile, combine lemon juice, remaining sweetener and 2 tbl water in a small saucepan over med heat. Stir in sweetener until dissolved. Bring to boil then low for 2-3 mins. Stevia won’t thicken. However it doesn’t affect taste.

Pour over half the syrup. Leave stand 5 mins before removing from tin.

Sprinkle coconut on top.

Serve warm with drizzle of remaining syrup or with low fat custard or even cold on its own.

*If you want to add icing, you can use:


  • Heaped 1/4 tsp honey
  • 95g lite cream cheese
  • 60-80g lite Greek yoghurt
  • Few drops vanilla extract
  • Lemon rind
  • 1-2 tsp lemon juice

Mix all ingredients and spread over cake.

Refrigerating will help it set.

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