Description
Coconut Lemon Cake is a tropical delight that perfectly balances the sweet, creamy flavors of coconut with the bright, zesty notes of fresh lemon. This easy-to-make cake features a moist crumb and is topped with a luscious frosting, making it ideal for any occasion, from birthday parties to casual brunches. With simple ingredients and straightforward instructions, even beginner bakers can create this impressive dessert that will surely impress family and friends. Whether served plain or garnished with fresh berries and whipped cream, each slice promises a burst of flavor that transports you to a sun-kissed paradise. Dive into this delightful recipe and savor every bite!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsweetened coconut flakes
- 3 large eggs
- 1 cup milk
- 1/2 cup unsalted butter (room temperature)
- Zest and juice of 2 lemons
- 2 tsp baking powder
Instructions
- Preheat your oven to 350°F (175°C). Grease two round baking pans.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time along with lemon zest and juice, mixing well.
- Gradually mix in dry ingredients alternating with milk until combined. Stir in coconut flakes.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks.
Notes
For an extra zing, consider adding a lemon glaze over the top or swapping out half the flour for almond flour for added texture.
Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 24g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Keywords: For an extra zing, consider adding a lemon glaze over the top or swapping out half the flour for almond flour for added texture. Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week.