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Lemon and coconut cake is a delightful combination of tangy lemon flavor and tropical coconut that creates a moist and flavorful dessert. Here’s a delicious recipe to make a lemon and coconut cake:

Ingredients:

For the cake:

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  • 1 1/2 cups all-purpose flour
  • 1 cup shredded coconut (sweetened or unsweetened, based on preference)
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1/2 cup Greek yogurt or sour cream
  • 1/4 cup freshly squeezed lemon juice
  • Zest of 1 lemon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the lemon glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons freshly squeezed lemon juice
  • Zest of 1 lemon

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt until well combined. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using a hand mixer or stand mixer.
  4. Add the eggs one at a time, mixing well after each addition until fully incorporated.
  5. Mix in the Greek yogurt (or sour cream), freshly squeezed lemon juice, and lemon zest until combined.
  6. Gradually add the dry flour mixture into the wet ingredients, mixing until just combined and no streaks of flour remain. Be careful not to overmix.
  7. Pour the cake batter into the prepared cake pan and smooth the top with a spatula.
  8. Bake the cake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
  9. While the cake is baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, freshly squeezed lemon juice, and lemon zest until smooth and well combined. Adjust the consistency by adding more lemon juice if needed.
  10. Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
  11. Once the cake has cooled, drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides.
  12. Slice and serve the delicious lemon and coconut cake, garnishing with additional shredded coconut or lemon zest if desired.

Enjoy this moist and flavorful cake with its refreshing lemon tang and delightful coconut flavor! Store any leftovers in an airtight container at room temperature for a few days or in the refrigerator for longer freshness.

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By uvu44

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