Description
Coconut Lemon Cake is a tropical delight that brings together the zesty brightness of fresh lemons and the rich creaminess of coconut. Each slice is a burst of flavor, perfect for celebrations or as a sweet escape on any ordinary day. With its fluffy texture and aromatic essence, this cake is sure to impress family and friends alike while being easy enough for novice bakers to master. Indulge in a slice of paradise with this simple yet sensational recipe!
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Salt
- Coconut Milk
- Unsalted Butter
- Eggs
- Fresh Lemons (juice and zest)
- Shredded Coconut
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream softened butter with eggs; then add coconut milk, lemon juice, and zest until well combined.
- Gradually mix the wet ingredients into the dry until just combined; avoid over-mixing.
- Fold in shredded coconut gently.
- Divide the batter between prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Cool cakes in pans before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 319
- Sugar: 21g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg