Description
Sweet paradise awaits with this coconut lemon cake, a delightful dessert that blends tropical richness and citrus brightness. Zesty lemon and creamy coconut dance together, creating a refreshing treat perfect for summer gatherings or intimate afternoon delights you’ll savor.
Ingredients
Scale
Main Ingredients:
- 3 large eggs
- 1 cup milk
- 1/2 cup (113 grams) unsalted butter, room temperature
- 2 cups (240 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
Flavoring Ingredients:
- 1 cup unsweetened coconut flakes
- Zest and juice of 2 lemons
Leavening Ingredient:
- 2 teaspoons baking powder
Instructions
- Warm the oven to 350F (175C) and thoroughly coat two circular cake molds with cooking spray or butter.
- Sift together flour, leavening agent, and sodium chloride in a medium mixing container, then set aside.
- Cream softened butter and granulated sweetener until light and airy using an electric mixer, approximately 3-4 minutes.
- Incorporate eggs individually into butter mixture, ensuring complete blending after each addition.
- Grate fresh lemon rind and squeeze citrus juice directly into the creamy base, mixing thoroughly.
- Fold dry ingredients into wet components incrementally, alternating with milk to maintain smooth consistency.
- Gently integrate shredded coconut throughout the batter, distributing evenly with minimal stirring.
- Pour cake mixture equally into prepared baking vessels, smoothing surfaces with a spatula.
- Position pans in preheated oven and bake for 25-30 minutes until a wooden probe emerges clean when inserted.
- Allow cakes to rest in molds for 10 minutes, then carefully transfer to wire cooling platforms.
- Permit complete temperature reduction before proceeding with frosting or serving.
Notes
- Swap out regular flour for gluten-free flour blend to make this cake suitable for those with gluten sensitivities.
- Toast coconut flakes beforehand to enhance their nutty flavor and add a delightful crunch to the cake’s texture.
- Use room temperature ingredients to ensure smoother mixing and a more consistent cake batter.
- For a dairy-free version, replace milk with coconut milk and use plant-based butter alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg