Categories

🍋 Lemon Coconut Cake 🥥🍰

Posted by ESYTOD

Lemon Coconut Cake is a light and fluffy cake infused with the bright flavors of lemon and coconut. The combination of zesty lemon and sweet coconut creates a refreshing dessert that’s perfect for spring or summer gatherings. Topped with a creamy lemon-coconut frosting and sprinkled with shredded coconut, this cake is a tropical delight!

📋 Ingredients:

For the Cake:

  • 2 1/2 cups all-purpose flour 🌾
  • 2 teaspoons baking powder 🥄
  • 1/2 teaspoon baking soda 🥄
  • 1/2 teaspoon salt 🧂
  • 1 cup unsalted butter, softened 🧈
  • 1 1/2 cups granulated sugar 🍬
  • 4 large eggs 🥚
  • 1 tablespoon lemon zest 🍋
  • 1/4 cup fresh lemon juice 🍋
  • 1 teaspoon vanilla extract 🌿
  • 1 cup coconut milk 🥥
  • 1 cup shredded coconut 🥥

For the Lemon Coconut Frosting:

  • 8 oz cream cheese, softened 🧀
  • 1/2 cup unsalted butter, softened 🧈
  • 3 cups powdered sugar 🍬
  • 2 tablespoons lemon juice 🍋
  • 1 teaspoon lemon zest 🍋
  • 1/2 cup shredded coconut 🥥

📝 Instructions:

1. Prepare the Cake Batter:

  1. Preheat the oven:
  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  1. Mix dry ingredients:
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  1. Cream butter and sugar:
  • In a large bowl, using a hand mixer or stand mixer, beat the softened butter and granulated sugar until light and fluffy.
  1. Add eggs and flavoring:
  • Beat in the eggs, one at a time, mixing well after each addition. Add the lemon zest, lemon juice, and vanilla extract, and mix until combined.
  1. Combine dry ingredients and coconut milk:
  • Gradually add the dry flour mixture to the butter mixture, alternating with the coconut milk. Begin and end with the flour mixture. Mix until just combined.
  1. Fold in coconut:
  • Gently fold in the shredded coconut.

2. Bake the Cakes:

  1. Pour into pans:
  • Divide the batter evenly between the prepared cake pans and smooth the tops.
  1. Bake:
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  1. Cool:
  • Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

3. Make the Lemon Coconut Frosting:

  1. Mix frosting ingredients:
  • In a large bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until light and fluffy.
  1. Add lemon flavoring:
  • Beat in the lemon juice and zest until well combined. Fold in the shredded coconut.

4. Assemble the Cake:

  1. Frost the cake:
  • Place one cake layer on a serving plate. Spread a generous layer of frosting over the top. Place the second cake layer on top and frost the entire cake with the remaining frosting.
  1. Decorate:
  • Sprinkle additional shredded coconut on top of the cake for garnish, if desired.

5. Serve:

  1. Slice and enjoy:
  • Slice the Lemon Coconut Cake and serve. This cake pairs wonderfully with a cup of tea or coffee.

⏱️ Preparation Time: 20 minutes
⏱️ Cooking Time: 25-30 minutes
⏱️ Total Time: 50-60 minutes
🍽️ Servings: 10-12 servings
🔥 Calories: Approximately 400-450 kcal per serving

This Lemon Coconut Cake is moist, fluffy, and full of tropical flavors. The lemony zing and coconut richness make it a perfect dessert for special occasions or casual get-togethers. 🍋🥥🍰