Cake with Lemon and Coconut: A Zesty, Tropical Delight
The combination of lemon and coconut creates a symphony of flavors that is both refreshing and indulgent. This cake is perfect for any occasion, blending the tangy brightness of lemon with the rich, nutty sweetness of coconut. Whether you’re baking for a celebration or just craving a slice of sunshine, this recipe will guide you through the process of creating a stunning and delicious Lemon and Coconut Cake.
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest
- ⅔ cup fresh lemon juice (about 2-3 lemons)
- 1 cup canned coconut milk or full-fat milk
- 1 cup sweetened shredded coconut
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons coconut milk
- 1 cup sweetened shredded coconut (for topping)
Equipment Needed
- Mixing bowls
- Hand or stand mixer
- 9-inch round cake pans (2)
- Parchment paper
- Cooling rack
- Zester or microplane
- Offset spatula or butter knife
Step-by-Step Recipe
Step 1: Preheat the Oven and Prepare Pans
- Preheat your oven to 350°F (175°C).
- Grease two 9-inch round cake pans and line the bottoms with parchment paper. Lightly dust the sides with flour.
Step 2: Combine Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
- In a large mixing bowl, use a hand or stand mixer to beat the butter and granulated sugar until light and fluffy (about 3-4 minutes).
Please Head On keep on Reading (>) for the FULL ARTICLE:
No Responses Yet