• This classic citrus coconut cake is what your island holiday dreams are made of. Decorate it with some indulgent chocolates and you have a real winner on your hands.

    Citrus coconut cake

    Serves: 1 cake
    Cooking Time: 1 hour 45 mins


    • Cake

    • 250g butter
    • 400g castor sugar
    • 10ml (2 tsp) orange zest
    • 10ml (2 tsp) lemon zest
    • 50ml orange juice
    • 6 large eggs
    • 60ml (¼ cup) self-raising flour
    • 280g cake flour
    • 250ml (1 cup) sour cream
    • Icing

    • 125ml (½ cup) coconut cream
    • 125ml (½ cup) mascarpone
    • 125ml (½ cup) cream cheese
    • 30ml (2 tbsp) icing sugar
    • zest of 1 lemon
    • zest of ½ an orange
    • 250ml (1 cup) cream, stiffly whipped
    • 100g desiccated coconut, toasted, to garnish



    Preheat the oven to 180°C.


    For the cake, cream the butter, sugar, orange and lemon zest and orange juice until light and fluffy. Add the eggs oneat a time, beating after each addition.


    Sift the flours together and add small amounts of the flour to the butter mixture, alternating with the sour cream, until combined.


    Spoon the batter into a greased cake tin and bake until cooked, about 1 hour 30 minutes. Turn out on a rack to cool.


    For the icing, combine all the ingredients and mix well. Fold in the cream. Spread the icing over the cooled cake and sprinkle with the toasted coconut.