Moist Lemon Coconut Cake Recipe: A Tropical Delight
Indulge in the perfect blend of tangy lemon and sweet coconut with this easy-to-make lemon coconut cake recipe. This moist and flavorful cake is topped with a creamy coconut lemon glaze, making it an irresistible treat for any occasion. Whether you’re hosting a brunch, celebrating a birthday, or simply craving something sweet, this tropical dessert is sure to impress!
Ingredients
Cake Ingredients:
- 180 grams of all-purpose flour
- 12 teaspoons of baking powder
- 50 grams of grated coconut
- 1 tablespoon of grated lemon zest
- 120 grams of melted butter
- 2 large eggs
- 250 ml of milk
- 250 grams of fine sugar
Cream for Decoration:
- 180 grams of powdered sugar
- 90 grams of grated coconut
- 1/2 teaspoon of lemon zest
- 60 ml of lemon juice
Preparation
Preheat your oven to 180°C (350°F). Grease a springform pan and set aside. In a large mixing bowl, combine all the cake ingredients: flour, baking powder, grated coconut, lemon zest, melted butter, eggs, milk, and sugar. Mix until the batter is smooth and homogeneous.
Pour the batter into the prepared pan and bake for 40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.
While the cake cools, prepare the coconut lemon glaze. In a mixing bowl, combine powdered sugar, grated coconut, and lemon zest. Gradually add lemon juice, mixing until the glaze is thick but pourable. Drizzle the glaze over the cooled cake, allowing it to drip down the sides for a beautiful finish.
Slice, serve, and enjoy this tropical lemon coconut cake with your favorite cup of tea or coffee!
