Coconut and Lemon Snow Cake
Recipe type: Thermomix
Prep time: 
Cook time: 
Total time: 
Serves: 10
You couldn't get a prettier christmas afternoon tea and the lemon and coconut flavors are delicious.
  • 2 lemons (for zesting and juicing)
  • 250g raw sugar
  • 250g butter
  • 300g flour
  • 2 tsp baking powder
  • 180g desiccated coconut
  • 140g sour cream
  • 5 eggs
  • 200g icing sugar
  • 3 tbs lemon juice
  • Coconut shavings for decorating
  1. Preheat the oven to 160 degrees
  2. Prepare a large loaf tin (I used a 22 x 8.5 x 10cm tin)
  3. Add the peel of 1 lemon to the TM bowl and grate on speed 7 for 20 seconds. Scrape down the sides and repeat once or twice until you have finely grated zest.
  4. Add the sugar to the zest and spin on speed 8 for 5 seconds. Scrape down the sides.
  5. Add the butter and the juice of ½ lemon and mix on speed 6 for 30 seconds, until the mixture is light and fluffy.
  6. Add the eggs two at a time and mix on speed 6 until they are all well mixed in.
  7. insert your butterfly.
  8. Add the flour, coconut and baking powder and mix on speed 2 for 15 seconds. Scrape down the sides and repeat for another 3 seconds.
  9. Add the sour cream and mix again on speed 2 for 10 seconds until everything is well combined.
  10. Pour into your prepared tin and bake for approx 1 hour or until an inserted skewer or knife comes out clean.
  11. To make the icing, add the icing sugar and lemon juice to the TM bowl and mix on speed 5 until it is well combined at a few drops of water at a time if it is too think. Try not to make it too runny, it needs to be a toothpaste like consistency.
  12. Only ice the cake once it has completely cooled.
  13. Add the shaved coconut to the middle and dust with some icing sugar.
  14. Enjoy x
Be careful not to over bake it as it will become dry. I made that mistake with my first attempt. My second cake was beautiful and moist.

This cake also freezes well so you can make it ahead and then ice it just before you need it.
Recipe by Mrs D plus 3 at