Get ready to embark on a culinary journey that combines the zesty brightness of lemon with the creamy, tropical essence of coconut! This from-scratch Coconut Lemon Cake is not just a dessert – it's an experience that will make your kitchen smell like a paradise and your taste buds dance with joy. Whether you're looking to impress guests or treat yourself to a slice of heaven, this recipe promises to deliver a perfect balance of tangy and sweet that will leave everyone craving more.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1/2 cup coconut milk
- 1/4 cup lemon juice
- 1 teaspoon baking powder
- 1/2 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring even coverage to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter and sugar until light and fluffy, using an electric mixer on medium speed. This should take approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together the all-purpose flour and baking powder to remove any lumps and ensure even distribution of the leavening agent.
- Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Mix on low speed until just combined, being careful not to overmix.
- Fold in the lemon juice and shredded coconut, stirring gently to distribute evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or prepare a simple lemon glaze by mixing powdered sugar with additional lemon juice to drizzle over the cooled cake.
Tips
- Room Temperature Ingredients: Ensure your butter, eggs, and coconut milk are at room temperature before mixing. This helps create a smoother, more evenly textured batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to a tough, dense cake.
- Fresh is Best: Use freshly squeezed lemon juice for the most vibrant, authentic flavor. Bottled juice can taste flat and less aromatic.
- Coconut Check: Toast your shredded coconut lightly before adding to the batter for an extra depth of flavor and crunch.
- Moisture Magic: To keep the cake extra moist, you can brush the cooled cake with a simple lemon syrup before serving or adding the glaze.
- Storage Tip: This cake stays fresh for 3-4 days when stored in an airtight container at room temperature, making it perfect for making ahead of time.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 85mg
