Lemon coconut cake
Delight in the tropical flavors of this moist Lemon Coconut Cake! Perfectly balanced with zesty lemon and sweet coconut, this easy-to-follow recipe uses simple ingredients like butter, sugar, lemon zest, eggs, and self-raising flour. Topped with a divine lemon glaze and sprinkled with additional coconut, this cake is a refreshing treat for any occasion. Enjoy a burst of citrus and coconut in every bite!
Cook time 60 min
Prep time 25 min
Ingredients:
1 cup butter1 cup sugar
2 tbsp lemon zest
2 eggs
1/3 cup dried coconut meat
2 cups self-raising flour
1/2 cup lemon juice
1/4 cup milk (1% fat)
1 cup powdered sugar
1 tbsp water
1/2 tsp vanilla extract
2 tbsp dried coconut meat
Indulge in a tropical delight with this Lemon Coconut Cake. This moist and flavorful cake combines the tangy zest of lemon with the rich and nutty undertones of coconut, creating a dessert that's perfect for any occasion. Whether you're baking for a family gathering or a casual get-together, this recipe is sure to impress.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan, or line it with parchment paper for easier removal.
- In a large mixing bowl, cream 1 cup of softened butter and 1 cup of sugar together until the mixture is light and fluffy. This should take about 3-4 minutes.
- Add the 2 tbsp of lemon zest to the butter-sugar mixture and mix well until combined.
- Beat in the 2 eggs, one at a time, making sure each egg is fully incorporated before adding the next.
- Add the 1/3 cup of dried coconut meat and 2 cups of self-raising flour to the wet mixture. Mix gently to combine.
- Gradually pour in the 1/2 cup of lemon juice and the 1/4 cup of milk. Mix until you have a smooth, well-incorporated batter. Be careful not to overmix.
- Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- In a small bowl, combine 1 cup of powdered sugar, 1 tbsp of water, and 1/2 tsp of vanilla extract. Mix until smooth and well combined. The glaze should be thick but pourable; if it's too thick, you can add a little more water, a few drops at a time.
- Once the cake has fully cooled, drizzle the glaze over the top, allowing it to drip down the sides for a nice visual effect.
- Sprinkle 2 tbsp of dried coconut meat on top of the glazed cake for added texture and flavor.
- Slice and serve the cake. Enjoy your delicious Lemon Coconut Cake!
Tips:
- Ensure that the butter is at room temperature for easier mixing and a smoother batter.
- Use fresh lemons for the zest and juice to get the most vibrant and authentic flavor.
- Gently fold in the flour to avoid overmixing, which can make the cake dense.
- If you prefer a stronger coconut flavor, toast the dried coconut meat before adding it to the batter.
- Let the cake cool completely before applying the glaze to prevent it from melting and running off.
- For an extra touch of elegance, garnish the glazed cake with a sprinkle of dried coconut meat or lemon zest.
This Lemon Coconut Cake is a perfect blend of citrus and tropical flavors, providing a delightful end to any meal. Enjoy it as a dessert, a tea-time treat, or even a special gift for loved ones. With its moist texture and delicious taste, this cake is sure to become a favorite in your baking repertoire.
Nutrition per serving
8 ServingsCalories 590kcal
Protein 7g
Carbohydrates 80g
Fiber 2.15g
Sugar 50g
Fat 27g