LEMON COCONUT CAKE

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This Lemon Coconut Cake is a delightful combination of bright citrus and tropical coconut flavors, creating a moist and flavorful dessert perfect for any occasion. The tangy lemon complements the subtle sweetness of the coconut, making each bite a refreshing and indulgent treat.

Ingredients:

For the Cake:

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsweetened shredded coconut
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup coconut milk (or whole milk)

For the Lemon Coconut Frosting:

  • 1 ½ cups unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract
  • 1 cup shredded coconut (for decorating)

Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
  2. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut. Set aside.
  3. Cream the Butter and Sugar: In a large bowl, using a hand mixer or stand mixer, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
  4. Add Eggs and Flavoring: Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
  5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture in three additions, alternating with the coconut milk. Begin and end with the flour mixture, mixing until just combined.
  6. Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. Prepare the Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing on low speed. Once combined, add the lemon juice, lemon zest, and vanilla extract. Beat on medium speed until smooth and fluffy.
  8. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of lemon coconut frosting on top. Place the second cake layer on top and frost the top and sides of the cake.
  9. Decorate: Gently press shredded coconut around the sides of the cake. You can also sprinkle some coconut on top for extra texture and flavor.
  10. Serve: Refrigerate the cake for about 30 minutes to set the frosting. Slice and enjoy!

This Lemon Coconut Cake is perfect for warm days when you want a dessert that feels light, but still rich and satisfying. Its zesty lemon flavor and creamy coconut frosting will leave everyone reaching for seconds!

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