Here’s a delicious Lemon Coconut Cake recipe that’s moist, zesty, and full of tropical flavor!
Lemon Coconut Cake
Prep Time: 20 mins | Cook Time: 30-35 mins | Servings: 8-10
Ingredients:
For the Cake:
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1 ½ cups (190g) all-purpose flour
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1 ½ tsp baking powder
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¼ tsp salt
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½ cup (115g) unsalted butter, softened
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1 cup (200g) granulated sugar
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2 large eggs, room temperature
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1 tsp vanilla extract
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½ cup (120ml) whole milk (or coconut milk for extra flavor)
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Zest of 2 lemons
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2 tbsp fresh lemon juice
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1 cup (90g) shredded coconut (sweetened or unsweetened)
For the Lemon Glaze (Optional but Recommended!):
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1 cup (120g) powdered sugar
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2-3 tbsp fresh lemon juice
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½ tsp vanilla extract
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Extra shredded coconut for garnish
Instructions:
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Preheat & Prep:
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Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
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Mix Dry Ingredients:
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In a bowl, whisk together flour, baking powder, and salt. Set aside.
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Cream Butter & Sugar:
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In a large bowl, beat butter and sugar until light and fluffy (2-3 mins).
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Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
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Combine Wet & Dry:
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Alternate adding the dry ingredients and milk, mixing just until combined.
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Fold in shredded coconut.
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Bake:
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Pour batter into the prepared pan and smooth the top.
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Bake for 30-35 mins or until a toothpick comes out clean.
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Let cool in the pan for 10 mins, then transfer to a wire rack.
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Glaze & Garnish:
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Whisk together powdered sugar, lemon juice, and vanilla until smooth.
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Drizzle over the cooled cake and sprinkle with extra coconut.
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Enjoy! This cake is perfect with tea, coffee, or as a refreshing dessert.
Variations:
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Coconut Cream Frosting: Swap the glaze for a coconut cream cheese frosting.
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Lemon Curd Filling: Add a layer of lemon curd between cake layers.
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Toasted Coconut: Toast the shredded coconut for extra flavor.
Would you like any modifications? 😊🍋🥥