A Lemon Coconut Cake combines the bright, tangy flavor of lemon with the sweet, tropical taste of coconut. This cake is perfect for a refreshing dessert or special occasion. Here’s a recipe that highlights both flavors beautifully:
Lemon Coconut Cake Recipe
Ingredients:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup whole milk
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1 1/2 teaspoons 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
- 1 tablespoon unsalted butter, melted
For the Coconut Whipped Cream (Optional):
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup shredded coconut, toasted
Instructions:
1. Prepare the Oven and Pans:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
2. Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut. Set aside.
3. Cream the Butter and Sugar:
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add Eggs and Flavorings:
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the lemon zest and lemon juice.
5. Combine Wet and Dry Ingredients:
- Add the flour mixture to the butter mixture in three parts, alternating with the sour cream and milk. Begin and end with the flour mixture. Mix until just combined.
6. Bake:
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
7. Prepare the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and melted butter until smooth. Adjust the consistency with additional lemon juice or powdered sugar if needed.
8. Frost the Cake:
- Once the cake is completely cool, drizzle the lemon glaze over the top. Let it set for a few minutes.
9. Make the Coconut Whipped Cream (Optional):
- In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Gently fold in the toasted shredded coconut.
- Spread or pipe the whipped cream over the cake before serving, if desired.
10. Serve:
- Slice and enjoy your lemon coconut cake!
Tips:
- Toasting Coconut: For extra flavor, toast the shredded coconut in a dry skillet over medium heat until golden brown, then let it cool before using.
- Lemon Zest: Make sure to zest the lemon before juicing it to avoid getting any bitterness from the pith.
- Storage: The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
This Lemon Coconut Cake is a delightful treat with a perfect balance of tart and sweet flavors, making it a fantastic choice for any occasion!
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