Coconut Lemon Cake
Ingredients
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup butter, room temperature
- 1¼ cups granulated sugar
- 1 tbsp. lemon zest
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1 tbsp. fresh lemon juice
- 1 cup coconut milk
- ¼ cup fine sweetened coconut
- ¼ cup unsweetened coconut
- Glaze
- 1 cup powdered sugar
- 2 tbsp. coconut milk
- 1 tsp fresh lemon juice
- ½ cup toasted coconut pieces
Instructions
- Preheat oven to 350F. Grease a round spring form pan with tsp of coconut oil (I used a 9” pan, but you can use any shape, but not larger then a 9” or your have a flat cake)
- In a medium bowl, sift together flour, baking powder, and salt.
- In a stand mixer fitted with the paddle attachment on low speed, beat together butter, sugar, and lemon/lime zest on medium speed for 2-3 minutes, until light and fluffy. Make sure to scrape down the sides and bottom of the bowl to ensure all ingredients are mixed well.
- In a small bowl, crack one egg at a time, and add to mixing bowl. beating well after adding each egg Pour vanilla extract and lemon juice and beat on low until combined.
- On low speed, add half the flour mixtures to mixing bowl and mix for 1 minute, follow by add the remaining flour mixture. Do not over mix. Fold in the shredded coconut.
- Pour batter into greased pan and smooth the top. Bake for 44-50 minutes or until a tooth pick inserted into the center of the cake comes out clean.
- Remove from oven and let completely cool down before adding glaze.
- To make glaze: In a small bowl, whisk together sugar, coconut milk, and lemon until smooth. Add more coconut cream as necessary until you reach a thick yet pourable consistency. Pour over top of cake and let drizzle down the sides. Sprinkle flaked coconut on top.
Thank you for the recipe, and instructions! Great site! Amazing meals to take notes from✅
Thank you! glad you enjoyed it.