Neapolitan cake
Neapolitan cake is a light and fluffy dessert featuring a delightful blend of vanilla and coconut, topped with a fresh lemon glaze. This simple recipe combines classic cake ingredients to create a delicious treat perfect for any occasion.
Cook time 45 min
Prep time 15 min
Ingredients:
2/3 cup butter1 cup sugar
1 tsp vanilla extract
3 eggs
2 cups self-raising flour
3/4 cup milk (1% fat)
1/3 cup dried coconut meat
1 cup powdered sugar
1 tbsp lemon juice
The Neapolitan cake is a delightful, flavorful dessert known for its blend of vanilla and coconut. It's a perfect treat for any occasion, combining fluffy texture with a hint of freshness from the lemon juice. Let's dive into the steps to create this delicious cake that will surely impress your friends and family.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour a standard 9-inch round cake pan and set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Add the vanilla extract and mix until incorporated.
- Add the eggs one at a time, making sure to beat well after each addition.
- In another bowl, sift together the self-raising flour.
- Gradually add the flour to the butter mixture in three parts, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.
- Gently fold in the dried coconut meat using a spatula.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for about 25-30 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, then transfer it to a wire rack to cool completely.
- In a small bowl, combine the powdered sugar and lemon juice.
- Mix until smooth and well combined. You can add a few drops of water if the glaze is too thick.
- Once the cake has completely cooled, drizzle the lemon glaze evenly over the cake, allowing it to spill over the sides.
- Let the glaze set for a few minutes before serving.
- Slice the Neapolitan cake and serve as dessert or a sweet treat any time of the day.
Your Neapolitan cake is now ready to be enjoyed! The combination of vanilla and coconut offers a deliciously unique flavor that's sure to be a hit. Whether you're serving it at a party or enjoying a slice with a cup of tea, this cake is a satisfying treat that brings joy to any moment.
Neapolitan cake FAQ:
Bake the Neapolitan cake in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Store leftover Neapolitan cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. If you want to keep it longer, consider freezing the cake wrapped tightly in plastic wrap.
Yes, you can substitute self-raising flour with all-purpose flour by adding 1 ½ teaspoons of baking powder and a pinch of salt for every cup of all-purpose flour used.
If you don’t have dried coconut meat, you can substitute it with shredded coconut. Just make sure it’s unsweetened so it doesn’t overpower the cake.
The Neapolitan cake is done when it’s golden brown on top and a toothpick inserted into the center comes out clean. You can also gently press the top—if it springs back, the cake is ready.
Cooking Tips:
- Ensure that all ingredients are at room temperature before starting to mix, especially the butter, eggs, and milk, to achieve a smoother batter.
- Be gentle when folding in the flour to avoid overmixing, which can make your cake dense instead of fluffy.
- You can add a bit of food coloring to your batter if you want to create a colorful Neapolitan effect.
- Check the cake for doneness by inserting a toothpick or skewer into the center—if it comes out clean, the cake is ready.
- Let the cake cool completely before frosting or serving to ensure it holds its shape and flavors develop properly.
Nutrition Facts
8 ServingsCalories 520kcal
Protein 8g
Carbohydrates 80g
Fiber 1.74g
Sugar 50g
Fat 20g
More recipes
Coconut pudding with golden syrup
Enjoy a warm coconut pudding drizzled with golden syrup.
21 Apr 2026Passionfruit ripple ice cream
Delight in creamy passionfruit ripple ice cream with a tropical twist.
21 Apr 2026