Description
Coconut Lemon Cake is a tropical delight that brings sunshine to your table. This moist and fluffy cake perfectly marries the sweetness of coconut with the zesty brightness of fresh lemons. Ideal for birthdays, picnics, or any gathering, it’s an effortless treat that promises to impress. With just a few simple ingredients and straightforward steps, you’ll create a stunning dessert that captures the essence of paradise in every bite.
Ingredients
Scale
- 1 cup full-fat coconut milk
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 cup freshly squeezed lemon juice and zest
- 3 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In one bowl, whisk together flour, sugar, and baking powder. In another bowl, mix coconut milk, eggs, lemon juice, and zest.
- Gradually combine wet ingredients into dry ingredients until just blended.
- Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks.
Notes
Use room temperature ingredients for better emulsification.
Fresh lemons enhance flavor; avoid bottled juice if possible.
Consider adding toasted coconut flakes on top for extra texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg