Description
Coconut Lemon Cake is a delightful fusion of tropical coconut and zesty lemon, creating a moist and flavorful dessert that’s perfect for any occasion. Easy to prepare and stunning to present, this cake becomes the star of gatherings, from birthday parties to casual brunches. Topped with creamy frosting and garnished with fresh lemon slices, each bite delivers a refreshing burst of flavor that lingers on the palate. Impress your family and friends with this irresistible treat!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup full-fat coconut milk
- Zest and juice of 2 lemons
- 3 large eggs
- 1 cup unsweetened coconut flakes
- ½ cup unsalted butter (softened)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan or line it with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, followed by lemon juice and zest.
- Gradually add the dry mixture into the wet mixture, alternating with coconut milk until combined. Stir in shredded coconut.
- Pour batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Use fresh lemons for optimal flavor.
For added texture, consider incorporating nuts or berries into the batter.
Store leftovers in an airtight container for up to five days or freeze individual slices for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg