Coconut cake with lemon sour cream icing
Indulge in the delightful flavors of our Coconut Cake with Lemon Sour Cream Icing! This moist and fluffy cake, made with dried coconut meat and a hint of lemon zest, is topped with a tangy and creamy icing. Perfect for any occasion and sure to impress your taste buds!
- 03 Sep 2024
- Cook time 50 min
- Prep time 20 min
- 8 Servings
- 9 Ingredients
This coconut cake with lemon sour cream icing is a delightful tropical dessert that combines the sweet, rich flavor of coconut with the tangy zest of lemon. Perfect for any occasion, this cake is easy to make and will surely impress your family and friends with its unique and refreshing taste.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round cake pan or line it with parchment paper.
- In a large mixing bowl, cream together the 1/2 cup of softened butter and 1 cup of sugar until light and fluffy.
- Add the 2 tbsp of lemon zest to the butter and sugar mixture, blending well.
- Beat in the 2 eggs one at a time, making sure each egg is fully incorporated before adding the next.
- Gradually add the 1 cup of self-raising flour to the mixture, alternating with the 1 cup of milk. Begin and end with the flour, mixing until just combined.
- Fold in the 1/2 cup of dried coconut meat until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- In a medium mixing bowl, whisk together the 1 cup of powdered sugar and 1/3 cup of sour cream until smooth and creamy.
- Once the cake is completely cooled, spread the lemon sour cream icing evenly over the top of the cake with a spatula.
- Slice and serve your delicious coconut cake with lemon sour cream icing. Enjoy!
Tips:
- Ensure all ingredients are at room temperature before starting the recipe for a smoother batter and even baking.
- Sift the self-raising flour to avoid any lumps and to incorporate air, resulting in a lighter cake.
- Gently fold in the coconut to maintain the cake's texture.
- Let the cake cool completely before icing to prevent the icing from melting and becoming runny.
- For extra flavor, you can toast the dried coconut meat slightly before adding it to the batter.
This coconut cake with lemon sour cream icing is a beautiful blend of flavors that is sure to be a hit. The moist and fluffy cake, combined with the zesty and creamy icing, offers a perfect balance that will tantalize your taste buds. Follow the provided tips for optimal results and enjoy this delightful treat with your loved ones.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 440kcal | 18% |
| Protein | |
| Protein 5g | 4% |
| Carbohydrates | |
| Carbohydrates 63g | 19% |
| Fiber 1.49g | 4% |
| Sugar 50g | 50% |
| Fat | |
| Fat 18g | 21% |
| Saturated 10g | 34% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 160ug | 17% |
| Choline 54mg | 10% |
| Vitamin B1 0.09mg | 7% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 0.41mg | 3% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.33ug | 14% |
| Vitamin C 0.09mg | 0% |
| Vitamin E 0.17mg | 1% |
| Vitamin K 1.23ug | 1% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.07mg | 0% |
| Iron, Fe 0.61mg | 6% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 140mg | 4% |
| Selenium, Se 10ug | 19% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 0.61mg | 6% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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