emon Coconut Cake is a delightful dessert that combines the bright, tangy flavor of lemon with the rich, tropical taste of coconut. This cake is perfect for any occasion, whether you’re celebrating a special event or simply enjoying a treat with your afternoon tea.
Ingredients:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 1/2 cup milk
- 3 large eggs
- 2 tablespoons lemon zest (from about 2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon milk
For Garnish:
- 1/4 cup unsweetened shredded coconut (toasted, if desired)
- Lemon zest (optional)
Instructions:
- Preheat the Oven: 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.
- Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. You can use an electric mixer on medium speed for about 3-4 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in the lemon zest and lemon juice until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix. Fold in the shredded coconut.
- Bake the Cake: Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Lemon Glaze: While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth and slightly pourable. If the glaze is too thick, add a little more milk, one teaspoon at a time. If it’s too thin, add more powdered sugar.
- Glaze the Cake: Once the cake has completely cooled, drizzle the lemon glaze over the top, letting it drip down the sides. For an extra touch of texture and flavor, sprinkle the toasted shredded coconut and additional lemon zest over the glaze.
- Serve and Enjoy: Allow the glaze to set before slicing and serving the cake. The Lemon Coconut Cake is perfect on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips for Success:
- Toasting Coconut: For a richer coconut flavor, you can toast the shredded coconut before adding it to the batter. Simply spread it on a baking sheet and toast in a 350°F (175°C) oven for about 5-7 minutes, stirring occasionally until golden brown.
- Lemon Zest: Make sure to use fresh lemon zest for the best flavor. Avoid the white pith, as it can be bitter.
- Sour Cream Substitute: If you don’t have sour cream, you can use Greek yogurt as a substitute.
This Lemon Coconut Cake is sure to brighten up any occasion with its vibrant flavors and delightful texture. Enjoy every bite of this scrumptious, tropical treat!
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