Imagine a dessert that transports you to a sun-soaked paradise with every single bite - our Lemon and Coconut Cake is exactly that magical creation! This isn't just another cake; it's a culinary journey that perfectly balances the zesty brightness of fresh lemons with the rich, creamy essence of coconut. Whether you're looking to impress guests at a summer gathering or simply craving a slice of pure bliss, this recipe promises to elevate your baking game and leave everyone begging for seconds.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter
- 3 eggs
- 1 cup coconut milk
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper for easier removal later.
- In a large mixing bowl, cream together the 1/2 cup of butter and 1 cup of sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Beat in the 3 eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
- In a separate bowl, combine the 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Whisk together until well combined.
- Gradually add the dry ingredients to the butter and sugar mixture, alternating with the 1 cup of coconut milk. Start and end with the flour mixture. Mix until just combined; do not overmix.
- Stir in the 1/4 cup of lemon juice and 1 tablespoon of lemon zest, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once the cake is completely cooled, you can frost it with your favorite icing or serve it plain, garnished with additional lemon zest or toasted coconut if desired.
Tips
- Room Temperature Matters: Ensure all ingredients like eggs, butter, and coconut milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake light and fluffy.
- Zest Tip: Use fresh lemon zest for the most vibrant citrus flavor - avoid using dried or pre-packaged zest.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent melting and ensure a perfect finish.
- Optional Enhancements: Consider toasting some coconut flakes for garnish to add extra flavor and a beautiful presentation.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 85mg
