Coconut cake with lemon sour cream icing
This coconut cake features a moist texture infused with rich coconut and bright lemon zest, topped with a smooth lemon sour cream icing. It's an easy-to-make dessert perfect for any occasion.
Cook time 50 min
Prep time 20 min
Ingredients:
1/2 cup butter1 cup sugar
2 tbsp lemon zest
2 eggs
1 cup self-raising flour
1 cup milk (1% fat)
1/2 cup dried coconut meat
1 cup powdered sugar
1/3 cup sour cream
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.
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!
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.
Coconut cake with lemon sour cream icing FAQ:
For this recipe, use an 8-inch (20 cm) round cake pan. You can also line it with parchment paper for easier removal.
The cake is done when a toothpick inserted into the center comes out clean. Baking time is approximately 30-35 minutes at 350°F (175°C).
If you don't have dried coconut meat, you can use unsweetened shredded coconut as a substitute. Just be sure to check that it’s unsweetened for similar flavor and texture.
Store any leftover cake in an airtight container at room temperature for up to 3 days. If longer storage is needed, refrigerate it for up to a week or freeze for up to 3 months.
Yes, you can use other types of milk, such as whole milk or almond milk. Just keep in mind that this may slightly alter the cake's texture and flavor.
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.
Nutrition per serving
8 ServingsCalories 440kcal
Protein 5g
Carbohydrates 63g
Fiber 1.49g
Sugar 50g
Fat 18g
More recipes
Giant salted caramel lava cake
Enjoy a rich Giant Salted Caramel Lava Cake with a gooey center.
11 Jan 2026Pot au chocolate with cinnamon whipped cream
Rich Pot au Chocolat with cinnamon whipped cream dessert.
27 Dec 2025Ginger-spiced sponge with maple orange cream
Light ginger sponge topped with maple orange cream.
21 Jan 2026