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Lemon and coconut cake

Moist, flavorful homemade Lemon Coconut Cake! A homemade loaf cake bursting with lemon and coconut flavor that’s topped with a lemon cream cheese frosting and shredded coconut. It’s a quick and easy dessert, yet impressive. No layering or hassle so anyone can make it!

Today’s recipe is a burst of fresh flavor. That tangy lemon mixed with coconut is irresistable in this quick and easy Lemon Coconut Cake.

It’s made in a loaf pan so it’s such a quick and easy dessert recipe perfect for spring and summer. The cake is completely from scratch and has a mix of lemon and coconut flavoring.

Then you top it with homemade cream cheese frosting with lemon zest and shredded coconut for the finishing touch.

My mouth is watering just thinking about this cake again!

  • Ingredients :

°200g of flour + 15g
°150g of sugar
°125g of butter
°120 g grated coconut
°3 lemons
°2 candied lemons
° 1 packet of baking powder
°1 pinch of salt
° icing sugar
°3 eggs

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Method of Preparation

STEP 1 Preheat the oven to Th 6 (180°C). Grate the zest of a lemon, then take the juice of the three to obtain 15 cl.

2ND STEP Mix the flour, baking powder and a pinch of salt. Cut the butter into cubes in a terrine, add the sugar then work with a wooden spoon until you obtain a very creamy mixture.

STEP 3 Incorporate a spoonful of flour into this mixture, then the eggs one by one. Add the rest of the flour, the lemon zest and juice, then the grated coconut.

STEP 4 Pour this batter into a buttered springform pan. Bake for about 45 minutes in the oven.

STEP 5 Let the cake cool for 5 minutes before unmolding. Chop the candied lemon zest. Place them on the still warm cake. Sprinkle with a little icing sugar just before serving.

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Lemon and coconut cake

Lemon and coconut cake

Recipe by Alexandra
1.0 from 1 vote
Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • °200g of flour + 15g

  • °150g of sugar

  • °125g of butter

  • °120 g grated coconut

  • °3 lemons

  • °2 candied lemons

  • ° 1 packet of baking powder

  • °1 pinch of salt

  • ° icing sugar

  • °3 eggs

Directions

  • STEP 1 Preheat the oven to Th 6 (180°C). Grate the zest of a lemon, then take the juice of the three to obtain 15 cl.
  • 2ND STEP Mix the flour, baking powder and a pinch of salt. Cut the butter into cubes in a terrine, add the sugar then work with a wooden spoon until you obtain a very creamy mixture.
  • STEP 3 Incorporate a spoonful of flour into this mixture, then the eggs one by one. Add the rest of the flour, the lemon zest and juice, then the grated coconut.
  • STEP 4 Pour this batter into a buttered springform pan. Bake for about 45 minutes in the oven.
  • STEP 5 Let the cake cool for 5 minutes before unmolding. Chop the candied lemon zest. Place them on the still warm cake. Sprinkle with a little icing sugar just before serving.

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