Cake with Lemon and Coconut

A cake with lemon and coconut sounds delicious! Here’s a simple recipe you can try:

Lemon Coconut Cake Recipe

Ingredients:

• For the cake:

  • 1 ½ cups all-purpose flour

  • 1 cup granulated sugar

  • 1 ½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • ½ cup unsweetened shredded coconut

  • 2 large eggs

  • ½ cup unsalted butter, softened

  • ¾ cup buttermilk (or milk with a splash of lemon juice)

  • Zest of 1 lemon

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon vanilla extract

• For the lemon glaze:

  • 1 cup powdered sugar

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon melted butter

  • 1 teaspoon lemon zest (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round or square cake pan with parchment paper.

2. Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and shredded coconut.

3. Cream the butter and eggs: In a large bowl, beat the softened butter with the eggs until light and fluffy, about 2-3 minutes.

4. Add wet ingredients: Mix in the lemon zest, lemon juice, and vanilla extract. Then, add the buttermilk (or milk with lemon juice) and combine everything until smooth.

5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the cake dense.

6. Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

8. Make the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, melted butter, and lemon zest (if using).

9. Glaze the cake: Once the cake has cooled, drizzle the lemon glaze over the top. Allow the glaze to set for a few minutes before slicing.