The Cake with Lemon and Coconut is a delightful dessert that combines the zesty freshness of lemon with the tropical sweetness of coconut. This moist and flavorful cake is perfect for any occasion, from afternoon tea to a special celebration. Its light, fluffy texture paired with a tangy lemon glaze makes it a show-stopper that’s sure to impress.
This Cake with Lemon and Coconut is an irresistible combination of sweet and tangy flavors that’s light, refreshing, and full of character. Whether you’re baking it for a special event or just a sweet treat at home, it’s sure to be a hit! Here’s how you can make this delicious cake step-by-step.
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Ingredients:
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsweetened shredded coconut
- ¾ cup unsalted butter, softened
- 3 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- ½ cup fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup coconut milk (or regular milk)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
For Garnish (Optional):
- Shredded coconut
- Lemon slices or zest
INSTRUCTIONS:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the shredded coconut and set aside.
- Cream the Butter and Sugar:
- In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer until light and fluffy. This should take about 3-4 minutes.
- Add Eggs and Flavorings:
- Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract, ensuring everything is well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredient mixture to the wet mixture, alternating with the coconut milk. Start and end with the dry ingredients, mixing just until combined. Do not overmix.
- Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more powdered sugar if too thin or more lemon juice if too thick.
- Glaze the Cake:
- Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to run down the sides for a beautiful presentation.
- Garnish and Serve:
- Sprinkle extra shredded coconut on top and garnish with lemon slices or zest if desired. Slice and serve your cake with a cup of tea or coffee for a delightful treat.
Tips for a Perfect Lemon and Coconut Cake:
- Room Temperature Ingredients: Ensure your butter, eggs, and coconut milk are at room temperature for the best texture.
- Enhanced Lemon Flavor: For an extra burst of lemon flavor, poke small holes in the cake with a skewer and drizzle some lemon syrup over it before glazing.
- Storing: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.