Lemon, Golden Syrup and Coconut Loaf

This lemon, golden syrup and coconut loaf is epic as an afternoon tea treat! It’s moist and rich, while the flavour is light and zingy!
Prep Time 10 minutes
Cook Time 40 minutes
Course Dessert
Servings 2 loafs
Calories 439 kcal
Dairy Free, Gluten Free, Kid Friendly


  • 2 cups plain flour use double almond flour or gluten-free flour if needed
  • 1 tablespoon baking powder gluten-free if needed
  • 2 cups ground almonds
  • 1 cup thread or desiccated coconut
  • 1 pinch salt
  • 4 grated lemons
  • 2/3 cup freshly squeezed lemon juice
  • 5 eggs
  • 1 cup golden syrup
  • 2 teaspoons vanilla extract
  • 1 ½ cup neutral oil e.g. grapeseed or canola
  • coconut thread toasted
  • *optional lemon cream cheese icing see recipe below


  • Preheat oven to 180 degC/355 Fahrenheit (or 170 degC/340 Fahrenheit fanbake). Grease and line two loaf tins with baking paper.
  • Place all cake ingredients into a large food processor and blitz until well combined. If you don’t have a food processor, sieve flour and baking powder together and combine with ground almonds, coconut and salt. Beat remaining cake ingredients together in a large bowl until well combined. Add flour mixture to wet mixture and mix together until well combined.
  • Pour batter into prepared loaf tins, dividing equally, and bake until a skewer inserted into the middle comes out clean and loaf springs back when lightly touched, about 35-40 minutes. Leave in tin to cool for 10 minutes before turning out onto a wire rack.
  • If you are icing the loaves, wait until they have completely cooled before icing them and sprinkle over coconut thread.


*Lemon cream cheese icing: beat 150g softened cream cheese with the finely grated zest of 1 lemon, 2-3 tablespoons lemon juice and ¼ cup icing sugar until smooth.
This recipe makes two loafs – bake both and pop one in the freezer for later! You can make this lemon loaf gluten-free by using more ground almonds in place of the flour or use gluten-free flour. It can also be baked as a whole cake rather than two loaves (bake for about 1 hour), or as smaller muffins in a muffin pan (bake for about 25 minutes). The cream cheese icing is optional, but yummy of course!