Easter Ring Cake

Easter Ring Cake

Easter Ring Cake


  • 250g butter
  • 50g vanilla sugar
  • 1 cup sugar
  • 4 eggs
  • Grated lemon rind from 2 lemons
  • 1 cup McKenzie’s Fine Desiccated Coconut
  • 3 cups self-raising flour
  • 2 cups milk
  • 1 ¼ cups Ward’s Pure Icing Sugar
  • 1 ½ tbs lemon juice
  • 2-3 drops yellow liquid food colouring


    Step 1
  1. Preheat oven to 180 degrees (fan forced). Grease and lightly flour a 27x8cm fluted ring cake tin.
  2. Step 2
  3. Beat the butter, vanilla sugar and sugar until well combined. Beat in one egg at a time
  4. Step 3
  5. Add the grated lemon rind, coconut, self-raising flour and milk. Mix until combined.
  6. Step 4
  7. Pour cake batter into cake tin and bake for 40 minutes or until skewer comes out clean.
  8. Step 5
    LEMON ICING: Sift icing sugar into a medium bowl. Gradually add the lemon juice, stirring with a wooden spoon until a smooth paste frms. Add the food colouring and stir until well combined. Spread icing over cake. Set aside for 10-15 minutes until set. Decorate with chocolate eggs.

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