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Clone of Lemon and Coconut cakes - Steamed



12 portion(s)


  • 120 grams Butter, softened
  • 150 grams raw sugar
  • Rind 1 large lemon or 2 small
  • 2 eggs
  • 240 grams wholemeal spelt flour
  • 240 grams coconut cream 100%
  • 40 grams dessicated coconut
  • 2 teaspoons baking powder


  • 115 grams raw sugar
  • 65 grams lemon juice


  • 200 grams raw sugar
  • 1 1/5 tablespoon lemon juice


  • 2 tablespoon shredded or dessicated coconut

Recipe's preparation

  1. Preheat oven to 180 degrees celcius.  Grease and line loaf pan.


  2. Cream butter, sugar and rind, 20 seconds/speed 2.  Scrape down and repeat.


  3. Add eggs and mix in 10 seconds/speed 3.


  4. Add flour, baking powder, coconut, and coconut cream.  10 seconds/speed 2.  Mix/fold in a little with the spatula.  Repeat.


  5. Spoon into 2 x silicone 6 muffin trays and place on Veroma tray.  Fill TM with 1 lt water. Cook Veroma, 22 mins, speed 2. Skewer should come out clean.

    You will need to cook 1 tray at a time.  Top up the water in TM before cooking the second tray.

  6. Option 1: Syrup
  7. Combine the sugar and lemon juice for 15 seconds/speed 4. Pour over the hot loaf while it is still in pan.  Stand the cake in the pan until cooled.

  8. Option 2: Icing
  9. Place sugar into the dry and clean Thermomix bowl & mill for speed 10/10 sec. Add the lemon juice & mix speed 5/5 sec.

    Pour icing over the cake when it has cooled completely.

    Top with some freshly toasted shredded or dessicated coconut.


Accessories you need



Alternatively to icing or syrup, dust with icing sugar.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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