The batter

  • 110 grams (3.88 ounces) eggs
  • 200 grams (7.05 ounces) flour
  • 100 grams (3.53 ounces) sunflower oil
  • 60 grams (2.12 ounces) coconut flakes
  • 100 grams (3.53 ounces) sugar
  • 16 grams (0.56 ounces) baking powder
  • 150 grams (5.29 ounces) coconut yogurt
  • 30 grams (1.06 ounces) starch
  • zest of 1 lemon
  • juice of 0.5 lemon

Soaking syrup

  • 40 grams (1.41 ounces) water
  • 40 grams (1.41 ounces) lemon juice
  • 30 grams (1.06 ounces) sugar


  • Mixing Bowls

    Make sure you have different sizes to accommodate the batter, and the soaking syrup. Stainless steel bowls are best for durability.

  • Hand Mixer or Stand Mixer

    Both will work, but a stand mixer helps free up your hands. Make sure to use at low speed while adding moist ingredients to avoid overbeating.

  • Sifter

    Essential for sifting flour and starch to avoid lumps in your batter.

  • Baking Tin

    A 25*10cm baking tin is ideal for this recipe. Ensure it is lined with parchment paper for easy removal.

  • Silicone Brush

    Very useful for applying the soaking syrup evenly to your hot cake without causing any damage.


Step 1

Preheat your oven to 338°F (170°C). Prepare a 25x10 cm (10x4 inch) baking tin by lining it with parchment paper or greasing it and dusting with flour, also known as a 'French shirt'.

Step 2

In a large bowl, beat the eggs and sugar together until the mixture is light and fluffy. This should take about 3-4 minutes. Make sure to use room temperature eggs for better volume.

Step 3

Gradually add the sunflower oil and coconut yogurt into the egg mixture in a thin stream while mixing at low speed. Mix until well incorporated, but do not overbeat.

Step 4

Sift together the flour, baking powder, and starch. Slowly add this dry mixture to the wet ingredients while mixing at low speed until just combined. Overmixing the batter can result in a dense cake.

Step 5

Fold in the coconut flakes, lemon juice, and lemon zest. Mix gently until everything is evenly distributed.

Step 6

Pour the batter into the prepared baking tin and smooth the top. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Oven temperatures can vary, so start checking after 35 minutes.

Step 7

While the cake is baking, prepare the soaking syrup. Combine water, lemon juice, and sugar in a small saucepan, and bring to a boil over medium heat. Once the sugar is dissolved, remove from heat and let it cool.

Step 8

Once the baked cake is out of the oven, immediately brush the hot cake with the soaking syrup using a silicone brush, making sure to distribute it evenly.

Step 9

Let the cake cool completely in the tin. Once cooled, you can decorate it as desired with powdered sugar, lemon slices, coconut flakes, or other toppings. For extra flavor, let the cake sit overnight to fully absorb the syrup.


Imagine your guests' delight as you bring out **a beautifully decorated lemon-coconut pastry** at your next gathering 🌟! If you’re setting up for an afternoon tea, why not serve it with a side of tangy yogurt or fresh fruit? The combination will absolutely **elevate your presentation**. For a more indulgent experience, pair it with vanilla ice cream or a dollop of whipped cream. You can even sprinkle extra coconut flakes and **finish with a drizzle of lemon glaze** for that WOW factor 🍋. Whether it's a family dinner or a friendly get-together, this pastry shines bright in every scenario.


Gluten-Free Variation

Swap the regular flour with a high-quality gluten-free flour blend. Make sure all other ingredients are also certified gluten-free 🌟.

Vegan Variation

Replace the eggs with a combination of 110g applesauce or mashed bananas. Substitute coconut yogurt with a rich coconut cream and use a mix of baking soda and apple cider vinegar as a leavening agent. Opt for a plant-based sugar to keep everything vegan 🥥🌱.


  • Do I need to use parchment paper?

    Yes, it makes it much easier to remove the cake from the tin and keeps it from sticking to the sides.

  • Can I use a different type of oil?

    Yes, you can use vegetable or canola oil as a substitute for sunflower oil.

  • How do I ensure the cake is fully soaked with syrup?

    Using a silicone brush allows you to evenly distribute the syrup over the hot cake, ensuring it absorbs perfectly.

  • Can I make this in advance?

    Absolutely! This cake actually tastes better after a day as it allows the flavors to meld together.

  • What's the best way to store leftovers?

    Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

  • Can I freeze this cake?

    Yes, this cake freezes well. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw completely before serving.

Nutrition facts

Coconut and lemon pound cake
Recipe Yield:1 cake
Calories:Calories per cake
Calories (Min - Max):2600 - 2800
Total Fat:150g
Saturated Fat:30g
Total Carbohydrate:285g
Total Sugars:160g