Get ready to tantalize your taste buds with a slice of sunshine! Our Lemon Coconut Sheet Cake is the perfect blend of zesty lemon and rich coconut, creating a dessert that’s as delightful as a warm summer day. This easy-to-follow recipe yields a moist and fluffy cake that will impress your family and friends, making it the star of any gathering. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to be a crowd-pleaser. Ready to bake a slice of paradise? Let’s dive into the recipe!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter, softened
- 1 cup coconut milk
- 3 large eggs
- 1 tbsp lemon zest
- 1 tsp baking powder
- ½ tsp salt
- 1 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened unsalted butter and sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Add the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to ensure all ingredients are well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the butter and sugar mixture, alternating with the coconut milk. Start and end with the flour mixture. Mix just until combined; do not overmix.
- Gently fold in the lemon zest and shredded coconut using a spatula. Ensure that the coconut and zest are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be lightly golden.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- Once the cake has cooled, you can frost it with your favorite icing or enjoy it plain. A simple lemon glaze or coconut cream frosting pairs wonderfully with this cake.
- Slice the cake into 12 servings and serve. Enjoy your delicious Lemon Coconut Sheet Cake!
Tips
- Room Temperature Ingredients: For the best results, ensure your butter and eggs are at room temperature before mixing. This helps create a smoother batter and a fluffier cake.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to a dense cake, so be gentle!
- Zest with Care: Use a microplane or fine grater to zest the lemon. This will give you the most flavorful zest without the bitter white pith.
- Test for Doneness: Ovens can vary, so start checking your cake a few minutes before the suggested baking time. A toothpick inserted into the center should come out clean when it’s ready.
- Cool Completely: Allow the cake to cool completely before frosting. This prevents the frosting from melting and ensures a beautiful finish.
- Flavor Boost: For an extra burst of flavor, consider adding a splash of lemon juice to your frosting or glaze for a tangy twist.
- Storage: Keep any leftovers in an airtight container at room temperature for up to three days, or refrigerate for longer freshness. Enjoy your baking adventure with this delightful Lemon Coconut Sheet Cake!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 85mg
