Thursday, July 11, 2024
HomeFlourAll PurposeCoconut Lemon Cake

Coconut Lemon Cake

A delicious marriage of lemon and coconut in a simple cake. No frosting needed. This is perfect for a light snack with your favorite tea or coffee.

Delicious and simple cake with flowers from my kangkong (water spinach) plant.:)

To make the cake, start by mixing dry ingredients in a large bowl and mix well with a wooden spoon or wire whisk or…your mixer. Set aside.

Combine wet ingredients — eggs, coconut milk, and coconut oil or melted butter in another bowl. Mix well.

Add coconut milk mixture to the flour mixture and mix until there’s no more lumps.

Stir-in the toasted desiccated coconut

Pour batter into the prepared pan and bake in the preheated.

Cool cake completely before slicing. This cake keeps for up to 5 days. Enjoy!

Lemon Coconut Cake

Olive
Lemon adds a refreshing touch to this coconut cake
5 from 1 vote
Course Dessert, Sweets, Sweets and Desserts
Cuisine Filipino
Servings 6 people

Ingredients
  

Wet Ingredients

Instructions
 

  • Preheat oven to 350°F.
  • Butter a 9inch square or round pan.
  • LIne bottom with parchment paper.
  • In a large mixing bowl, combine flour, brown sugar, baking powder and lemon zest.
  • Mix well and set aside.
  • In another bowl, mix coconut milk, eggs and coconut oil (or melted butter).
  • Mix well then pour onto the flour mixture.
  • Mix well with a wire whisk or wooden spoon until there is no more lumps.
  • Stir in toasted coconut.
  • Pour batter into the prepared pan and bake in a preheated oven for 30-35 minutes or until knife inserted in the center of the cake comes out clean.
  • Take cake out of the oven and let cool completely on a wire rack before sering.
  • Dust top of cake with confectioners sugar (optional).
  • Enjoy!
Keyword coconut cake, coconut cake with lemon zest, lemon cake, lemon cake with toasted coconut
Tried this recipe?Let us know how it was!

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