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Lemon cake with coconut and lemon glaze

By renowned chef Argiro Barbarigou

Serves: 12

  • 5 eggs
  • 300g sugar
  • 200g yogurt 2%
  • Zest of 3 medium lemons
  • 2 tbsp. rum or brandy
  • 1 pinch salt
  • 100g melted butter
  • 50g crushed coconut
  • 250g flour

To glaze the lemon cake:

  • 3 tbsp. Navarino Icons Lemon Marmalade
  • 1 lemon juice & the zest
  • 150g powdered sugar


Preheat the oven to 170ºC. Grease an oblong shape cake pan, line the bottom with parchment paper and grease. In a medium bowl, sift together the cake flour, baking powder and salt. Beat the eggs and sugar together in the bowl of a stand mixer until light and fluffy. Add the yogurt, the zest, the rum and the butter and stir them. Add the flour mixture until stiff peaks form, and then add the coconut. Gently stir and pour into the prepared cake pan. Bake for about 1 hour and allow cooling for approx. 15 minutes. Heat the Navarino Icons Lemon Marmalade to dilute and brush the cake.

For the glaze:

Stir the juice, zest and powdered sugar and heat the glaze over low heat until it becomes syrup. Spread the glaze on the lemon cake and leave it for 5-10 minutes before putting it back in the oven. Turn off the oven and leave for 5 minutes to dry. Allow to cool and serve the Lemon cake with coconut and lemon glaze.