Citrus coconut cake

July 1, 2011 (Last Updated: January 11, 2019)
Citrus coconut cake recipe

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.

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