Prep Time: 15 minutes Cook
Time: 60 -65 minutes to an hour
Total Time: 1 hour and 15 minutes   
Yield:  2 loafs


  • 2 cups white sugar
  • 1 cup margarine, softened
  • 4 eggs
  • 2 lemons, juiced and zested
  • 3 cups FMF Babakau mix
  • 2 teaspoons baking soda
  • 1 cup milk
  • ½ cup grated or dessicated coconut

Lemon Drizzel

  • 3/4 cup confectioners sugar
  • 2 teaspoons of lemon juice or more if needed


  • Preheat oven to 180 degrees C. Grease a 4×8-inch loaf pan.
  • Beat the sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir the juice and zest of one lemon into the margarine mixture.
  • Mix flour, baking powder, and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated. Fold in coconut, mixing just enough to combine evenly. Pour the batter into prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the centre comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
  • Gradually stir 2 teaspoons lemon juice into confectioners’ sugar in a bowl until mixture is thin enough to drizzle. Transfer mixture to a resealable plastic bag. Cut a small hole in the corner of the bag. Gently squeeze bag and drizzle mixture evenly over the loaf.