Indulge in the perfect blend of tangy lemon and sweet coconut with this Lemon Coconut Cake. This refreshing dessert is ideal for any occasion, offering a light, moist texture that will delight your family and friends. Whether you’re hosting a summer gathering or simply craving a tropical treat, this cake is sure to impress.
Ingredients
For the Custard:
1 lemon (zest only)
240 ml (8 fl oz) milk
1 egg
60 g (2 oz) sugar
20 g (0.7 oz) cornstarch
For the Cake:
3 eggs
150 g (5.2 oz) sugar
150 ml (5 fl oz) vegetable oil
Juice of 1 lemon
250 g (8.8 oz) flour
15 g (0.5 oz) baking soda
For the Topping:
15 g (0.5 oz) honey
10 g (0.35 oz) shredded coconut
Preparation
Step 1: Prepare the Custard
Zest one lemon and set aside. Warm 240 ml of milk until lukewarm, then let it cool to room temperature. In a pot, whisk 1 egg, 60 g sugar, and 20 g cornstarch. Slowly add the cooled milk, stirring continuously. Cook over medium heat until thickened, then set aside.
Step 2: Make the Cake Batter
Preheat the oven to 180°C (350°F). In a large bowl, whisk 3 eggs and 150 g sugar until light and fluffy. Add 150 ml vegetable oil, lemon juice, and the lemon zest, mixing thoroughly. Gently fold in 250 g flour and 15 g baking soda. Incorporate the prepared custard mixture carefully.
Step 3: Bake the Cake
Pour the batter into a greased and floured cake pan. Bake for 40 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 4: Add the Topping
Warm 15 g honey until pourable and drizzle over the cooled cake. Sprinkle 10 g shredded coconut on top.
Serving Suggestions
Serve this Lemon Coconut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Pair it with a cup of tea or coffee for a perfect afternoon snack.
Cooking Tips
Ensure the milk is not too hot when adding to the eggs to prevent curdling. Gently fold the custard into the batter to maintain its light and fluffy texture. Use the toothpick test to check if the cake is fully baked.
Health Benefits
Lemons are packed with vitamin C and antioxidants, while eggs provide essential proteins and vitamins. Coconut adds healthy fats and fiber, making this cake a nutritious yet decadent choice.
Storage
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to keep it fresh.
Why You’ll Love This Recipe
This Lemon Coconut Cake combines the zesty freshness of lemon with the tropical sweetness of coconut, creating a delightful flavor profile. Its soft, moist texture and easy preparation make it a go-to dessert for any occasion.
