Okay, friends, gather ’round because I’m about to share a recipe that’s pure magic. My family’s favorite food isCoconut lemon cake recipe.It’s like sunshine exploded in a cake pan, all bright and tangy and subtly sweet. If you love lemon pound cake, just wait until you taste this version. Coconut adds that extra layer of moistness and a hint of tropical flavor that just takes it over. Is it one of those recipes that disappears in minutes – I can barely keep my family away? When it’s cooling, you can still see the heat from it Is it really that good?
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What is coconut lemon cake?
Think of Coconut lemon cake recipe.As the lovechild of lemon cake and coconut cream pie. It’s essentially a moist, tender cake infused with the bright zest and juice of fresh lemons. What is the best way to serve shredded coconut? I love coconut, it’s not overly sweet, which is something I really appreciate, and it gives it this amazing flavor. What is the perfect balance of sweet, tangy, lemon? What is the final touch that makes everything sing? What is powdered sugar? It melts in your mouth.
Why you will love this recipe?
Let me count the ways you’ll fall head-over-heels for this.Coconut lemon cake is a must!First and foremost, the flavor is out of this world. What’s not to like about this combination of lemon and coconut? What I love about this recipe is how easy it is to make. You don’t need to be a professional baker to nail this one. It’s pretty forgiving too, which is always a plus for me! What is the best part about this cake? It can be served as a breakfast, brunch, dessert, or even just for breakfast. As an afternoon snack. What are some good ways to enjoy vanilla ice cream with coffee?
Plus, the ingredients are pretty budget-friendly. We’re talking flour, sugar, eggs, lemon, coconut – staples that you probably already have in your pantry. What are some good bakery cakes that won’t break the bank? If you love citrus desserts, this blows those lemon bars or lemon ice cream out of the water. How do you make meringue pies out of the water? What really sets it apart is the unique texture from the coconut, and that’s what keeps me coming back for more. Why do I have to eat 2 slices every time?
How do you make a coconut lemon cake?
Quick Overview
Making this Coconut lemon cake is a classic.How do you make a coconut filling? Is it good to bake it until golden brown, and then drizzle with a luscious lemon glaze? The whole process takes less than an hour from start to finish, and the results are seriously impressive. Don’t be intimidated by the swirling – it’s actually super easy and adds a beautiful touch. Trust me, you’ve got this!
Ingredients
For the Main Batter:
* 2 1/2 cups all-purpose flour: I always use unbleached for a better flavor. * 1 1/2 cups granulated sugar: You can reduce this slightly if you prefer a less sweet cake. * 3 1/2 teaspoons baking powder: Make sure it’s fresh for the best rise. What is the difference between sweetness and other flavors? * 1 cup (2 sticks) unsalted butter, softened: Real butter is key for that rich flavor and tender crumb. I’ve tested this with almond milk and it actually made it even creamier! * 2 large eggs: 1 large egg: 2 small eggs. Adds structure and richness to the cake. * 2 teaspoons vanilla extract: Enhances the other flavors. * Zest of 2 lemons: This is where the real lemon flavor comes from. Don’t skip it! * Juice of 1 lemon: Adds a touch of tanginess and moisture.
For the Filling:
* 1 1/2 cups shredded coconut: I prefer unsweetened coconut, but sweetened works too if that’s what you have on hand. * 1/2 cup granulated sugar: Adds sweetness and helps to bind the filling. * 1/4 cup milk: Adds moisture and helps to create a smooth filling. What is the best way to add a touch of tang to your food?
For the Glaze:
* 2 cups powdered sugar: Sift it for a smoother glaze. * 1/4 cup lemon juice: Add to the bowl. Adds that signature lemon flavor. * 1-2 tablespoons milk: Adjust to reach desired consistency.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I like to use baking spray with flour in it – it’s a lifesaver! How do you make sure your pan is properly prepped?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. How do you whisk baking powder to ensure a good rise? What are some good ways to use baking powder in a cake?
Step 3: Mix Wet Ingredients
In a separate bowl, cream together the butter and sugar until light and fluffy. Set aside. What is the best way to make this happen with an electric mixer? Beat in the milk, eggs, vanilla extract, lemon zest, and lemon juice. Make sure your butter is truly softened, not melted! – for the best results. I always take mine out of the fridge about an hour before I start baking.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. How do you avoid overmixing a cake? I usually stop mixing when I still see streaks of flour and then finish mixing by hand with a whisk. I don’t like to mix with my hands.
Step 5: Prepare Filling
In a medium bowl, combine the shredded coconut, sugar, milk, and lemon juice. Set aside. Stir until well combined. How much lemon juice should I add? What is the flavor of lemon?
Step 6: Layer & Swirl
How do I make a cake batter? Pour half of the batter into the prepared baking pan. Drop spoonfuls of the coconut filling over the batter. Pour the remaining batter over. Use a knife or skewer to swirl the filling into the batter. Don’t over-swirl – you want to create a marbled effect, not completely blend the filling in. How do you get creative with swirls?
Step 7: Bake
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Is it safe to start checking for doneness after 30 minutes? If the top of the cake starts to brown too quickly, you can loosely tent it with foil.
Step 8: Cool & Glaze
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, lemon juice, and salt. How do you make a smooth paste with milk and Once the cake is completely cool, drizzle the glaze over the top. I like to use a fork to create an even drizzle.
Step 9: Slice & Serve
How do you slice a cake into squares and serve?Coconut lemon cake is a favorite ofIs delicious served warm or at room temperature? Is it good with whipped cream or ice cream? What are some good ways to sprinkle extra shredded coconut on top?
What should I serve it with?
This Coconut lemon cake is a must tryIs so versatile, it can be enjoyed in countless ways! What are some of my favorite serving suggestions?
For Breakfast:Pair it with a cup of coffee or iced tea. How do I start my day on a sweet note? I often serve it with a side of fresh berries for supper.
For Brunch:Dress it up with a sprinkle of powdered sugar and lemon slices. Serve it alongside other brunch favorites like quiche, fruit salad, and mimosas. What is a crowd pleaser at brunch?
As Dessert:Serve warm with vanilla ice cream or whipped cream. What is the perfect ending to a meal? My family loves it with a drizzle of raspberry sauce.
For Cozy Snacks:What’s a slice of cake? Is it the ultimate comfort food? What is the best way to eat a cake at 10pm, but don’t want to bake it all?
My family always makes this cake for Easter – it just feels so spring-like. Is it good any time of year?
How do I make a perfect coconut lemon cake?
Over the years, I’ve learned a few tricks to making the perfect coconut lemon cake. Here are my top tips:
Lemon Zest: Don’t skip the lemon zest! It’s where the real lemon flavor comes from. Use a microplane to get the finest zest possible – this will ensure that the lemon flavor is evenly distributed throughout the cake.
Mixing Advice: Be careful not to overmix the batter. Overmixing can lead to a tough cake. Mix until just combined, and then finish mixing by hand with a spatula. You’ll know you’re overmixing when the batter starts to look shiny and elastic.
Swirl Customization: Get creative with your swirls! You can use a knife, skewer, or even a chopstick to create different patterns. Don’t over-swirl – you want to create a marbled effect, not completely blend the filling in. I sometimes like to add a few drops of food coloring to the filling for a more vibrant swirl.
Ingredient Swaps: If you don’t have milk on hand, you can use almond milk, soy milk, or even buttermilk. Buttermilk will give the cake a slightly tangier flavor. If you want a stronger coconut flavor, you can add a teaspoon of coconut extract to the batter.
Baking Tips: Start checking for doneness around 30 minutes. Every oven is different, so baking times may vary. If the top of the cake starts to brown too quickly, you can loosely tent it with foil. The cake is done when a wooden skewer inserted into the center comes out clean.
Glaze Variations: For a thicker glaze, use less milk. For a thinner glaze, use more milk. You can also add a teaspoon of vanilla extract or almond extract to the glaze for a different flavor. I sometimes like to add a pinch of salt to the glaze to balance the sweetness.
I’ve also learned that letting the cake cool completely before glazing is super important. If you glaze it while it’s still warm, the glaze will just melt right off!
Storing and Reheating Tips
Here’s how to keep your coconut lemon cake fresh and delicious:
Room Temperature: You can store the cake at room temperature for up to 2 days. Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out. I usually keep it in a cake dome on my kitchen counter.
Refrigerator Storage: You can store the cake in the refrigerator for up to 5 days. Wrap it tightly in plastic wrap or store it in an airtight container. The refrigerator will help to keep the cake moist and prevent it from spoiling.
Freezer Instructions: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then wrap it again in aluminum foil. You can also store it in a freezer-safe container. To thaw, let it sit at room temperature for several hours or overnight in the refrigerator. I always slice the cake before freezing it so that I can easily thaw individual slices.
Glaze Timing Advice: If you’re planning to freeze the cake, it’s best to wait to glaze it until after it’s thawed. This will prevent the glaze from becoming sticky or runny. If you’re storing the cake at room temperature or in the refrigerator, you can glaze it right away.
One time I froze a whole cake without slicing it first and it was a NIGHTMARE to thaw and slice evenly. Learn from my mistakes!
Frequently Asked Questions
Final Thoughts
This coconut lemon cake is truly a special recipe that I’ve been making for years. It’s simple, delicious, and always a crowd-pleaser. The bright lemon flavor and the subtle sweetness of the coconut make it the perfect cake for any occasion. Whether you’re serving it for breakfast, brunch, dessert, or just a cozy snack, I guarantee it will be a hit! If you loved this recipe, you should definitely try my lemon poppyseed muffins – they have a similar bright flavor and are perfect for a quick breakfast or snack. Happy baking, friends! I can’t wait to hear how yours turns out! Don’t forget to rate this recipe and leave a comment below to share your own variations!
Coconut Lemon Cake
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cups granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsweetened shredded coconut
- 0.5 cup milk
- 0.5 cup vegetable oil
- 2 large eggs
- 1 tablespoon lemon zest
- 0.5 cup lemon juice
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine coconut, milk, oil, eggs, lemon zest, and lemon juice. Mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely before frosting or serving.
