There's something truly magical about the combination of lemon and coconut. It's bright, it's tropical, and it's utterly irresistible. But let me tell you a little story about how this particular recipe came to be. A few years back, I was trying to recreate a cake my grandma used to make. She never wrote down the recipe (grandmas, am I right?), and after she passed away, it felt like a little piece of her was gone. This Lemon & Coconut Cake isn't exactly her cake, but it captures the essence of those flavors and the warmth of her kitchen. One time, I accidentally added baking soda instead of baking powder. Disaster!
This Lemon & Coconut Cake is a perfect blend of tangy and sweet, moist and fluffy, all in one delightful package. The lemon zest and juice provide a zesty kick that awakens your taste buds, while the coconut flakes add a subtle tropical twist. It's like a vacation for your mouth! I was really worried about my cousin Sarah. She was diagnosed with a rare disease, and the treat made her feel better.
Required Equipments
- Mixing Bowls
- Electric Mixer
- Zester
- Juicer
- Baking Pan
- Parchment Paper
Lemon and Coconut Cake: Frequently Asked Questions
Lemon and Coconut Cake
Bright, tangy, and irresistibly moist, this Lemon & Coconut Cake recipe is a slice of tropical sunshine. This cake blends zesty lemon with sweet coconut for a truly delightful experience.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan. You could also line the bottom with parchment paper for easy removal. Seriously, this helps a bunch!
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. This may take like, 3-5 minutes with an electric mixer. Don't rush this step!
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. A little vanilla extract goes in now, too. Mmmm, vanilla!
- In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly distributed. Lumpy baking powder is no one's friend.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix! Overmixing leads to a tough cake, and nobody wants that.
- Stir in the lemon zest and coconut flakes. This adds a lovely texture and aroma. Feel free to add more coconut if you are a die-hard fan!
- Pour the batter into the prepared baking pan and spread evenly. Tap the pan gently on the counter to release any air bubbles. Air bubbles in the cake? No thanks.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it; ovens vary! If the top starts to brown too quickly, tent it with foil.
- While the cake is baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice for a thinner glaze, or more powdered sugar for a thicker glaze. Taste and adjust as needed.
- Once the cake is out of the oven, let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Cooling it too fast is also not recommended.
- Drizzle the lemon glaze over the cooled cake. Garnish with additional coconut flakes and lemon zest, if desired. These finishing touches make it look extra fancy! Let the glaze set for a few minutes before serving.
- Slice, serve, and enjoy your amazing Lemon & Coconut Cake! Feel free to pair it with some ice cream for a real treat!
📝 Notes
- For a more intense lemon flavor, add a tablespoon of lemon extract to the batter.
- Toast the coconut flakes for a nuttier flavor.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
🍎 Nutrition
Calories: 350 kcal
Protein: 4g
Fat: 18g
Carbohydrates: 45g
Fiber: 1g
Calcium: 50mg
