Coconut Lemon Cake
A moist and delicious coconut lemon cake, perfect for any occasion. The combination of sweet coconut and tart lemon creates a delightful flavor balance.
Prep
: 10
Total
: 25 minutes
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.
Notes
For an extra lemony flavor, add a tablespoon of lemon extract to the batter. You can also top the cake with a simple lemon glaze.