Kiran’s Lemon Ugali Cake With A Coconut Glaze

Let’s Get Cooking with Chef Kiran Jethwa

Lemon Ugali Cake With A Coconut Glaze


  • 140g butter softened, plus extra for greasing
  • 400ml milk
  • 3 eggs
  • 250g caster sugar
  • 200g nuts
  • 175g fine ugali
  • 2 tsp baking powder

For The Glaze

  • 2 cups icing sugar
  • 4 Tablespoons canned coconut milk
  • ½ fresh coconut grated
  • pinch fine sea salt


For The Cake

  1. Grease a 23cm cake tin and heat oven to 180C.
  2. Boil the milk, add half the ugali flour, and cook till soft
  3. Allow cooling till warm
  4. Add the butter to the cooked ugali, beating as you do so
  5. Separately, cream eggs and sugar
  6. Slowly add all to ugali mix trying to keep in as much air as you can
  7. add the rest of the uncooked ugali to the mix
  8. fold in the cashew and baking
  9. bake for 40 mins

Lemon Syrup

  • 1/3 cup and 1 tablespoon icing sugar
  • Juice of 1 and 1/2 lemons

For The Glaze

Mix together the icing sugar, coconut milk, and salt until mixture is smooth.

Add additional coconut milk one teaspoon as a time if glaze is too thick to your liking.

Spread on the cake and decorate with grated fresh coconut

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