Enjoy the vibrant taste of our Lemon Cake Coconut with this inviting recipe. It combines the sharpness of lemons with the sweet hint of coconut flakes. As a result, it creates a fantastic dessert that you will want to enjoy again and again.
Our lemon cake is rich and smooth, generously layered with toasted coconut flakes. This adds a satisfying crunch to the cake. The frosting, flavored with lemon zest, perfectly matches the cake’s sweetness. It makes every bite feel like a treat from paradise.
This recipe is simple, requiring only butter, sugar, cream of coconut, and lemon zest. It is perfect for anyone, whether you love to bake or are just starting. You can easily whip up this amazing treat without any difficulty.
Try our Refreshing Lemon Cake with Coconut Flakes. This is your chance to savor pure delight in every slice.
For this dessert, you’ll need some specific foods. Here’s what to gather:
1 cup butter, softened
2 cups sugar
1 cup cream of coconut
4 eggs
1 teaspoon coconut extract
1 teaspoon lemon extract
2 tablespoons lemon zest
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups shredded sweetened coconut
1 1/4 cups milk
Choose the best ingredients for the tastiest cake.
Preparing the Cake
Have everything you need? Let’s start making the cake. Follow these steps:
In a large bowl, beat the butter and sugar until smooth and fluffy.
Add the cream of coconut, eggs, coconut extract, lemon extract, and lemon zest. Blend well.
In another bowl, sift the flour, baking powder, baking soda, and salt together.
Add the dry mix to the wet mix gradually, mixing in the milk. Stir until smooth.
Now, fold in the shredded coconut.
Pour the batter into your baking dish.
Bake at 350°F (175°C) for 35-40 minutes. It’s done when a toothpick comes out clean.
Tip: Grease and flour the cake pan or use parchment paper to keep the cake from sticking.
Finishing Touches
Once your cake has cooled, add the final touches:
“A perfect frosting makes the cake look great and taste even better.”
– Cake expert, Elsa Thompson
Here’s a recipe for lemon icing:
1/2 cup butter, softened
4 cups powdered sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
2 tablespoons milk
Once your icing is ready, spread it smoothly over the cake. Top with toasted coconut for extra flavor and crunch.
Baking Time and Temperature Guidelines
Pan Size
Baking Time
9-inch round cake pan
35-40 minutes
13×9-inch rectangular pan
35-40 minutes
Cupcakes (standard size)
20-25 minutes
Use a toothpick or cake tester to check if the cake is cooked. If it comes out clean, the cake is ready.
Tips and Storage
When baking a lemon coconut cake, remember a few key points for the best outcome. Also, know how to store it right to keep it fresh.
Room Temperature Ingredients: Use butter and eggs at room temperature for the batter. This makes the batter smoother. So, your cake turns out lighter and more moist.
Use Fresh Lemons: Choose fresh lemons for the icing. This gives the icing a strong, fresh lemon taste. Squeeze the lemons just before you need them for the best flavor.
Toasting Coconut Flakes: Toast coconut flakes for extra flavor and crunch. Bake them at 350°F for 10 minutes until golden. Watch carefully not to burn them.
Cupcake Variation: Turn the cake into cupcakes for something different. Fill liners two-thirds full with batter. Bake them at 350°F for about 20 minutes.
Storing the lemon coconut cake right is crucial. It helps keep the cake fresh longer.
Refrigerator Storage: Keep any leftover cake in an airtight container in the fridge. It stays fresh for 4 days. Remember to let it warm up to room temperature before serving for the best taste.
Freezing: Extend the cake’s life by freezing it. Wrap it well in plastic, then put it in a freezer-safe bag or container. It can stay frozen for up to 3 months. Thaw it in the fridge overnight or at room temperature for a few hours before eating.
Follow these tips and storage advice for your lemon coconut cake. It will taste great and stay moist longer.
Conclusion
The lemon coconut cake is a joy to eat. It combines the fresh taste of lemon with the sweetness of coconut. Moist cake meets zesty frosting, all topped with toasted coconut. It’s perfect for any event and always delights.
This cake shines because it’s so simple to make. With a few common items and an easy recipe, anyone can bake it. It’s a hit for big parties or quick get-togethers. Your guests will surely want seconds.
Dive into the delicious mix of lemon and coconut. Every forkful is a journey to happiness. Enjoy the delightful tastes of this cake. It’s a great treat for you and those you love.
FAQ
Can I make this cake without coconut?
Yes, you can make a lemon cake without adding shredded sweetened coconut. Just skip coconut from the cake batter.
Can I use a different type of frosting for this cake?
Of course! You can use any frosting you like. Options include cream cheese or vanilla buttercream, instead of lemon
Can I use fresh lemon juice instead of lemon extract?
Yes, using fresh lemon juice is fine. Just know, it could change the cake’s texture and taste a bit.
Can I freeze the cake with the frosting on?
Freezing the cake with the frosting is not a good idea. It might damage how the frosting looks and feels. Freeze the cake without frosting. Then, frost it after thawing.
How should I store leftover cake?
Store leftover cake in an airtight container in the fridge for up to 4 days. Or, wrap cake slices in plastic and freeze them for 3 months.
Can I make this cake gluten-free?
You can use a gluten-free flour blend instead of regular flour. Do note, it might change the cake’s texture and flavor.
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