Lemon and Coconut Cake
Introduction:
This Lemon and Coconut Cake is a delicious, moist, and refreshing treat that combines the tangy zest of lemon with the tropical flavor of coconut. The cake is perfect for any occasion, whether it’s a family gathering, a special celebration, or a cozy afternoon tea.
The citrusy lemon pairs beautifully with the rich coconut, making every bite a flavorful experience. With its light texture and aromatic fragrance, this cake will surely become a favorite in your recipe collection.
Ingredients:
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup desiccated coconut
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
½ cup unsalted butter, softened
½ cup milk
¼ cup fresh lemon juice (about 2 lemons)
Zest of 1 lemon
1 teaspoon vanilla extract
For the Frosting:
1 cup powdered sugar
2 tablespoons unsalted butter, softened
2 tablespoons fresh lemon juice
1 tablespoon desiccated coconut (for garnish)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and desiccated coconut. Set aside.
Mix Wet Ingredients:
In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until creamy and light in color. This should take about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the milk and fresh lemon juice. Start and finish with the dry ingredients, mixing until just combined. Do not overmix.
Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Frosting:
In a medium bowl, beat together the powdered sugar, softened butter, and fresh lemon juice until smooth and creamy. Once the cake is fully cooled, spread the frosting evenly over the top. Garnish with a sprinkle of desiccated coconut.
Serve and Enjoy:
Slice and serve your delicious lemon and coconut cake, enjoying its tangy, tropical flavors!
Description: This Lemon and Coconut Cake features a delightful combination of zesty lemon and sweet, nutty coconut. The soft and airy cake has a bright, citrus flavor with a hint of coconut in every bite. Topped with a smooth lemon glaze and coconut garnish, it’s a perfect balance of sweet, tart, and tropical flavors. Ideal for those who love a refreshing dessert, it can be enjoyed with a cup of tea or as a light finish to any meal. Whether served at a gathering or enjoyed alone, this cake promises a delicious treat for all.
Correction for Cake with Lemon and Coconut:
Ensure the proper mixing of dry and wet ingredients to avoid overmixing, which could affect the texture.
Allow the cake to cool completely before applying the frosting to prevent it from melting.
Adjust the sugar amount in the frosting to suit your sweetness preference.