“Indulge in a slice of sunshine with this luscious Lemon and Coconut Cake, where zesty lemon meets tropical coconut for a perfect balance of flavors.”
Ingredients:
For the Cake:
- 1 ¾ cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (120ml) coconut milk
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest and juice of 2 lemons
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (75g) shredded coconut, unsweetened
For the Frosting:
- 1 cup (240g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- Zest and juice of 1 lemon
- 1 teaspoon coconut extract
- 2-3 tablespoons coconut milk
For Garnish:
- Toasted coconut flakes
- Lemon zest
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, beat together the sugar, oil, and eggs until well combined. Add the lemon zest, lemon juice, vanilla extract, and coconut milk, mixing well.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the shredded coconut.
- Bake: Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the lemon zest, lemon juice, coconut extract, and 2 tablespoons of coconut milk. Beat until the frosting is light and fluffy. Add an additional tablespoon of coconut milk if needed for a spreadable consistency.
- Assemble Cake: Place one cake layer on a serving plate and spread a thick layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake.
- Garnish: Sprinkle the top of the cake with toasted coconut flakes and lemon zest.
- Serve: Slice and enjoy your lemony, coconutty delight!
Tips:
- Toasting Coconut: For extra flavor, toast the shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown. Let it cool before adding to the cake batter or using as a garnish.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Enjoy this refreshing and zesty cake!
