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Coconut Lemon Cake
Coconut Lemon Cake
Coconut Lemon Cake is a delicious dessert made with a moist and fluffy coconut cake infused with zesty lemon flavor. It’s a perfect combination of tropical coconut and tangy lemon, topped with a creamy frosting or glaze.
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Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk
- 2 lemons Zest
- 1 lemon juice
- 1 cup shredded coconut
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (180°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Mix until well combined.
- Fold in the lemon zest, lemon juice, and shredded coconut.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
- Once the cake is done, let it cool for a few minutes before drizzling the glaze over the top.
- Allow the cake to cool completely before serving. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 649kcal (32%)Carbohydrates: 94g (31%)Protein: 8g (16%)Fat: 36g (55%)Saturated Fat: 24g (150%)Polyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 143mg (48%)Sodium: 321mg (14%)Potassium: 241mg (7%)Fiber: 3g (13%)Sugar: 44g (49%)Vitamin A: 837IU (17%)Vitamin C: 23mg (28%)Calcium: 102mg (10%)Iron: 4mg (22%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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