Gin, Lemon, Thyme & Coconut Cake


300g caster sugar

2 tbsp chopped thyme


2 eggs (free range, always)

1 cup rice bran oil

1 cup natural unsweetened yogurt

juice and zest of 1 lemon

splash of gin

280g flour

2 tsp baking powder

pinch of salt

1/2 cup coconut shredded or desiccated

Ingredients provided by:



Preheat oven to 160°C or whatever temperature you usually bake at. Grease and line 2 x 8" cake tins


First, flavour your sugar. Combine sugar and thyme and rub together with your thumbs and fingertips. Imagine you're pressing the thyme flavour and fragrance into the sugar grains. Add wet ingredients and mix well.


Sieve in dry ingredients and mix until there are no lumps. Pour mixture into tins, then scatter over coconut (this will toast as the cake cooks). Bake for 25 minutes or until cake is lightly golden and springs back when gently prodded. Cool for 10 minutes before turning out on cooling racks.


To flavour the buttercream:


  • Lemon zest
  • Gin
  • Chopped thyme.