Delicious Lemon and Coconut Cake Recipe
Who doesn’t love a cake that’s as refreshing as it is indulgent? This delicious lemon and coconut cake brings together two tropical favorites
Ingredients
- Here’s what you’ll need:
- 2 cups cake flour : For a lighter airier crumb compared to all-purpose flour. (Tip: Sift it before measuring to eliminate lumps!)
- 1 cup granulated sugar : Adds sweetness and helps with browning.
- 1 cup shredded coconut : Use unsweetened for a more subtle flavor or sweetened if you prefer extra indulgence.
- 1/2 cup coconut milk : Rich and creamy it enhances the tropical vibe of the cake.
- 1/2 cup unsalted butter : At room temperature it blends smoothly into the batter.
- 4 large eggs : Also at room temperature—they incorporate better into the mixture.
- Zest and juice of 2 lemons : Fresh is key here; bottled lemon juice won’t give you the same vibrant flavor.
- 2 teaspoons baking powder : Leavening agent to help the cake rise beautifully.
- 1 teaspoon vanilla extract : Deepens the overall aroma and taste.
- A pinch of salt : Balances the sweetness and amplifies the other flavors.
- Optional Additions:
- Lemon glaze made with powdered sugar and fresh lemon juice for an extra zesty finish.
- Coconut whipped cream as a decadent topping.
- Now don’t worry if you’re not a seasoned baker—this recipe is designed to be approachable even for beginners. Just remember these quick tips:
- Measure your dry ingredients carefully to avoid a dense cake.
- Toast your coconut flakes lightly in a dry pan for added depth of flavor.
- Always use fresh lemons for the best results!
Instructions
- Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C) .
- Grease your chosen cake pan with butter or non-stick spray, then line it with parchment paper for easy release.
- Pro Tip: Toast your shredded coconut in a dry skillet over medium heat until golden brown. This adds an irresistible nutty aroma and crunch.
- Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together the cake flour , baking powder , and a pinch of salt. Set aside.
- Step 3: Cream Butter and Sugar
- Using your electric mixer, beat the softened unsalted butter and granulated sugar on medium speed until light and fluffy. This usually takes about 2–3 minutes.
- Why this matters: Properly creaming the butter and sugar creates air pockets, which help the cake rise beautifully.
- Step 4: Add Eggs and Flavorings
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Stir in the lemon zest , vanilla extract , and coconut milk . The mixture might look curdled—that’s okay! It’ll come together soon.
- Step 5: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture in three parts, alternating with small splashes of lemon juice . Begin and end with the dry ingredients to prevent the batter from becoming too dense.
- Gently fold in the toasted shredded coconut using a spatula. Be careful not to overmix—stop as soon as everything is combined.
- Step 6: Bake to Perfection
- Pour the batter into your prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for 25–30 minutes , or until a toothpick inserted into the center comes out clean.
- Tip: Rotate the pan halfway through baking for even cooking.
- Step 7: Cool and Finish
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, drizzle with a lemon glaze (optional) or serve plain with a sprinkle of extra toasted coconut.