Description
Coconut Lemon Cake is a delightful dessert that combines zesty lemon flavor with the rich creaminess of coconut. This moist, fluffy cake is topped with a luscious coconut glaze, making it ideal for summer picnics or cozy gatherings. Whether you’re entertaining guests or simply treating yourself, this cake brings a taste of tropical paradise to your table. With easy-to-follow instructions and simple ingredients, you’ll create sweet memories as you bake this crowd-pleaser.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 cup granulated sugar
- ½ cup full-fat coconut milk
- Zest of 2 lemons
- 3 large eggs (room temperature)
- 1 cup unsweetened coconut flakes
- 1 cup powdered sugar (for glaze)
- 3 tbsp fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together flour and baking powder.
- In another bowl, beat softened butter and sugar until light and fluffy (3-5 minutes).
- Gradually add eggs one at a time and mix well after each addition; then stir in the coconut milk.
- Fold in lemon zest and coconut flakes gently.
- Pour the batter into the prepared pan and smooth out the top.
- Bake for 25-30 minutes or until golden brown; a toothpick should come out clean.
- For the glaze, whisk powdered sugar with fresh lemon juice until smooth, then drizzle over the cooled cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg