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Photo of Lemon coconut cake by WW

Lemon coconut cake

Total Time
45 min
15 min
30 min


Reduced fat oil spread

125 g

Fresh lemon rind

2 tsp, finely grated

Granulated stevia sweetener

¾ cup(s), (165g)


2 medium

White self-raising flour

1¼ cup(s), (185g)

Shredded or desiccated coconut

½ cup(s), (40g)

Skim milk

cup(s), (160ml)

Lemon juice

cup(s), (80ml)

Coconut flakes

2 tbs, toasted (10g)


  1. Preheat oven to 180°C. Lightly spray a 29cm x 19cm slice tin with oil and line base and 2 long sides with baking paper, extending paper 5cm over sides.
  2. Using electric beaters, beat spread, rind and ½ cup (110g) of xylitol in a small bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in flour, desiccated coconut and milk until combined.
  3. Spread mixture into prepared tin and smooth surface. Bake for 25-30 minutes or until a skewer inserted into centre comes out clean.
  4. Meanwhile, combine lemon juice, remaining xylitol and 2 tablespoons water in a small saucepan over medium heat. Stir until xylitol dissolves. Bring to the boil. Cook for 3-4 minutes or until syrup thickens slightly.
  5. Pierce cake all over with a skewer. Pour over half the hot syrup. Set cake aside in tin for 5 minutes before turning out onto a wire rack. Serve cake warm, drizzled with remaining syrup and sprinkled with flaked coconut.


SERVING SUGGESTION: Reduced-fat vanilla custard.