Lemon and Coconut Drizzle Cake – with or without Glacé Cherries
Lusciously lemony, with added coconut, the recipe for this wonderful, moist cake, which is well over 50 years old, has totally stood the test of time. I found the recipe in my grandmother’s cookery book, hand written by my Aunty Blodwen on the back of an envelope, in the 1970s. I have no idea where she got the recipe from, but the original also includes glacé cherries. In my opinion, it works equally well with or without – totally up to you and how much you like cherries! Details below are given either or. However you choose to make it, this cake is exceptionally easy to make, and is perfect with morning coffee or afternoon tea.
What shape tin should I use?
Originally this cake would have been baked in a round cake tin, but I also like to make it in loaf tins – your choice.
How to make Lemon and Coconut Drizzle Cake
Collect your ingredients together:
Cake –
- glacé cherries (optional)
- unsalted butter, at room temperature
- caster sugar
- eggs
- plain/all-purpose flour
- baking powder
- fine salt
- desiccated coconut
- lemon zest
- milk
Drizzle –
- lemon juice
- caster sugar
Now make this fabulous cake:
- Grease and line either:
- 1 x deep 20cm/8 inch round cake tin (This is suitable for use with or without glacé cherries)
- 3 x 450g/1lb loaf tins (This is suitable with or without glacé cherries)
- 1 x 900g/2lb loaf tin (This is only suitable if cooking without glacé cherries)
- If using glacé cherries, halve, wash and dry them and mix with 10g flour. Set aside.
- Cream the butter and sugar with an electric whisk until light and fluffy.
- Beat in the eggs, one at a time.
- Fold in the flour, baking powder, desiccated coconut, lemon rind, salt and milk. Finally, if using, fold in the glacé cherries.
- Transfer to the cake tin/s. If using 3 x small loaf tins, each cake batter should weigh around 550g.
- Bake in the centre of a preheated oven for 45 minutes – 1 hour, or until cooked. It is cooked when:
- the centre feels springy when lightly touched with your finger and no imprint remains.
- a toothpick inserted into the centre of the cake comes out clean.
- the cake is beginning to come away from the sides of the tin.
- As soon as the cake comes out of the oven, make the drizzle. Simply mix the lemon juice with caster sugar and spoon the syrup over the cake, making sure the middle absorbs it as well as the sides of the cake.
- Leave the cake to cool in the tin for 30 minutes and then transfer to a cooling rack. When completely cooled, remove the baking parchment.
Ingredients 
1 Line tin 
2 Glacé cherries 
Glacé cherries, flour 
3 Butter, sugar 
4 Eggs, one at a time 
5 Flour, bp, coconut, lemon, milk 
Glacé cherries (if using) 
6, 7 Bake 
8 Drizzle 
3 Loaves 
Add drizzle
Made this recipe?
If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.
Lemon and Coconut Drizzle Cake – with or without Glacé Cherries
Lusciously lemony, with added coconut, this wonderful, moist cake, which is well over 50 years old, has totally stood the test of time. I found the recipe in my grandmother's cookery book, hand written by my Aunty Blodwen on the back of an envelope, in the 1970s. I have no idea where she got the recipe from, but the original also includes glacé cherries. In my opinion, it works equally well with or without – totally up to you and how much you like cherries!
Makes 1 x 20cm/8in round cake or 3 x 450g/1lb loaf cakes
Ingredients
Cake:
- 100g glacé cherries, wash and dry, mix with 10g flour (optional)
- 115g unsalted butter, at room temperature
- 170g caster sugar
- 2 eggs
- 160g plain/all-purpose flour
- 1⅛ teaspoon baking powder
- ¼ teaspoon fine salt
- 85g desiccated coconut
- grated zest of 1 lemon
- 125ml milk
Drizzle:
- Juice from 1 lemon
- 55g caster sugar
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Preheat oven to 180°C/350°F/Gas 4 (fan 160°C) and grease and line either:
– 1 x deep 20cm/8 inch round cake tin (This is suitable for use with or without glacé cherries)
– 3 x 450g/1lb loaf tins (This is suitable with or without glacé cherries)
– 1 x 900g/2lb loaf tin (This is only suitable of cooking without glacé cherries)
Alternatively, use cake tin liners.
-
If using glacé cherries, halve, wash and dry them and mix with 10g flour. Set aside.
-
Cream the butter and sugar with an electric whisk until light and fluffy.
-
Beat in the eggs, one at a time.
-
Fold in the flour, baking powder, desiccated coconut, lemon rind, salt and milk. Finally, if using, fold in the glacé cherries.
-
Transfer to the cake tin/s and bake in the centre of a preheated oven for 45 minutes – 1 hour, or until cooked. It is cooked when:
– the centre feels springy when lightly touched with your finger and no imprint remains.
– a toothpick inserted into the centre of the cake comes out clean.
– the cake is beginning to come away from the sides of the tin.
-
As soon as the cake/s come out of the oven, make the drizzle. Mix the lemon juice with caster sugar and spoon the syrup over the cake, making sure the middle absorbs it as well as the sides of the cake.
-
Leave the cake/s to cool in the tin for 30 minutes and then transfer to a cooling rack. When completely cooled, remove the baking parchment and serve.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- mixing bowl and electric whisk
- kitchen paper and mixing bowl for the glacé cherries, if necessary
- zester
- 1 x 20cm/8in deep round tin, 3 x 450g/11b loaf tins lined with baking parchment or loaf tin parchment liners or 1 x 900g/2lb loaf tin
- mixing bowl for the drizzle
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