Cake with Lemon and Coconut

by

Lemon Coconut Cake

Ingredients:

For the Cake:
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1/2 cup freshly squeezed lemon juice (from about 2 lemons)
  • 1 cup coconut milk (canned or carton)
  • 1/2 cup shredded sweetened coconut
For the Lemon Coconut Frosting:
  • 1 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup shredded sweetened coconut
  • 1/4 cup heavy cream (or milk, for a lighter option)
  • 1 teaspoon vanilla extract
For Garnish:
  • Extra shredded coconut, toasted or untoasted
  • Lemon slices or lemon zest, for decoration

Instructions:

Prepare the Cake:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
  2. Mix the Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream the Butter and Sugar:
    • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
  4. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the butter mixture, alternating with the lemon juice and coconut milk, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the shredded coconut.
  5. Bake the Cake:
    • Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  6. Cool the Cakes:
    • Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Lemon Coconut Frosting:

  1. Beat the Butter:
    • In a large mixing bowl, beat the softened butter until creamy.
  2. Add the Sugar and Flavorings:
    • Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract, beating on low speed until combined. Increase the speed to high and beat for 2-3 minutes, until the frosting is light and fluffy.
  3. Adjust the Consistency:
    • Add the heavy cream (or milk) and beat for another minute to reach your desired consistency. If the frosting is too thick, add a little more cream. If it’s too thin, add more powdered sugar. Fold in the shredded coconut.

Assemble the Cake:

  1. Frost the First Layer:
    • Place one cake layer on a serving plate or cake stand. Spread a generous amount of lemon coconut frosting over the top.
  2. Add the Second Layer:
    • Place the second cake layer on top and frost the top and sides of the entire cake.
  3. Decorate the Cake:
    • Press extra shredded coconut around the sides of the cake. Decorate the top with lemon slices, lemon zest, or toasted coconut.

Tips for the Perfect Lemon Coconut Cake:

  1. Use Fresh Lemons:
    • Freshly squeezed lemon juice and zest provide the best flavor.
  2. Ensure Proper Cake Texture:
    • Use room temperature ingredients to help the cake batter mix more smoothly.
  3. Toasting the Coconut:
    • For extra flavor and a slight crunch, toast the shredded coconut in the oven at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.

Serving Suggestions:

  • Pair with Fresh Berries: Serve the cake with fresh raspberries or blueberries for added color and a burst of freshness.
  • Serve Chilled or at Room Temperature: This cake tastes great when chilled for a few hours in the refrigerator, but it can also be served at room temperature.
  • Add a Dollop of Whipped Cream: For an extra treat, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Variations:

  1. Gluten-Free Option:
    • Substitute all-purpose flour with a 1:1 gluten-free flour blend.
  2. Coconut Cream Filling:
    • Add a layer of coconut cream filling between the cake layers for extra richness.
  3. Lemon Curd Layer:
    • Spread a layer of lemon curd between the cake layers for an extra burst of lemon flavor.

Benefits:

  • Rich in Vitamin C: Lemons are high in vitamin C, which helps boost the immune system.
  • Contains Healthy Fats: Coconut provides healthy fats that are good for the heart and help keep you feeling full.
  • Perfect for Celebrations: This cake is light, fresh, and a delightful addition to any gathering.

Conclusion:

Lemon Coconut Cake is a delightful combination of zesty lemon and sweet coconut, perfect for any occasion. With its light and fluffy texture, creamy frosting, and refreshing flavor, it’s sure to be a crowd-pleaser. Whether you’re celebrating a special event or simply want to enjoy a delicious homemade treat, this cake is a fantastic choice!

Would you like more variations of this cake or additional dessert ideas

Leave a Comment