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 and fluffy 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 vegetable oil
Juice of 1 lemon
250 g flour
15 g (0.5 oz) baking soda
For the Topping:
15 g (0.5 oz) honey
10 g 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 zest, mixing well. 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 with whipped cream or vanilla ice cream for an extra indulgent treat. Pair with tea or coffee for a perfect afternoon snack.
Cooking Tips
Ensure milk is lukewarm when adding to eggs to prevent curdling. Gently fold in the custard to maintain the batter’s lightness. Use the toothpick test to check if the cake is fully baked.
Health Benefits
Lemons provide vitamin C and antioxidants, eggs offer protein and essential vitamins, and coconut adds healthy fats and fiber.
Storage
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
This Lemon Coconut Cake is a tropical delight that combines the zesty freshness of lemon with the sweetness of coconut. Its moist and tender texture makes it a perfect dessert for any season. Try it today and transport yourself to a tropical paradise with every bite!
