Lemon coconut cake
This Lemon Coconut Cake features a moist texture with bright lemon zest and nutty coconut, making it a delightful dessert for any occasion. The cake is baked to perfection and topped with a sweet glaze and extra coconut for added flavor.
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!
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.
Lemon coconut cake FAQ:
Bake the Lemon Coconut Cake in a preheated oven at 350°F (175°C) for 35-40 minutes. It's done when a toothpick inserted into the center comes out clean.
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more minutes.
Yes, you can substitute fresh coconut for dried coconut meat, but be aware that it may alter the moisture level of the cake. You might want to reduce the milk slightly to compensate for the extra moisture from fresh coconut.
Store leftover Lemon Coconut Cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. If refrigerated, allow it to come to room temperature before serving for the best texture.
This recipe is designed for a 9-inch round cake pan. You could also use two smaller pans for layered cakes, adjusting baking time accordingly.
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.
Nutrition per serving
8 ServingsCalories 590kcal
Protein 7g
Carbohydrates 80g
Fiber 2.15g
Sugar 50g
Fat 27g
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