Introduction

Indulge in the delightful blend of zesty lemon and tropical coconut with this refreshing Lemon and Coconut Cake! This moist, citrus-infused cake layered with a hint of coconut offers a delightful combination of flavors, making it a perfect treat for any occasion.

Who Would Love This Cake?

This Lemon and Coconut Cake is perfect for those who appreciate the bright and tangy taste of lemon paired with the sweet, nutty essence of coconut. It’s an ideal dessert for gatherings, birthdays, or simply as a delightful treat to uplift your day.

What Makes This Cake Special?

The harmonious marriage of fresh lemon zest and juice with the subtle sweetness of coconut creates a cake that’s both vibrant and comforting. Its lightness and tropical flavors make it a favorite among those seeking a delightful and refreshing dessert.

Ingredients for Lemon and Coconut Cake

For the Cake:

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 3/4 cup coconut milk
• 1/2 cup shredded coconut (sweetened or unsweetened)

For the Lemon Glaze:

• 1 cup powdered sugar
• 3-4 tablespoons fresh lemon juice

Directions

Cake Preparation:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. In a bowl, sift together the flour, baking powder, baking soda, and salt.
3. In another bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the lemon zest and fresh lemon juice until combined.
6. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, starting and ending with the dry ingredients. Mix until just combined.
7. Fold in the shredded coconut until evenly distributed.

Baking:

1. Pour the batter into the prepared cake pan and spread it evenly.
2. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
3. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Lemon Glaze:

1. In a bowl, whisk together the powdered sugar and fresh lemon juice until smooth and pourable.
2. Drizzle the lemon glaze over the cooled cake, allowing it to drip down the sides.

Serving Suggestions and Variations

Serve slices of this Lemon and Coconut Cake with a sprinkle of shredded coconut on top for added texture and visual appeal. Pair it with a cup of tea or coffee for a delightful afternoon treat.

Storing Leftovers

Store any leftover Lemon and Coconut Cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Conclusion

Enjoy the refreshing taste of this Lemon and Coconut Cake! Delight in the citrusy brightness of lemon combined with the subtle sweetness of coconut in every bite. Share this delightful dessert with loved ones and savor the tropical flavors it brings to the table.