Lemon Coconut Cake
A delightful Lemon Coconut Cake with a tropical twist, topped with fluffy coconut buttercream frosting.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup coconut milk
Coconut Frosting
- 1/2 cup coconut butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition. Stir in the lemon zest and vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Mix until just combined, being careful not to overmix.
- Pour the batter into a greased and floured 9-inch round cake pan. Smooth the top with a spatula. Bake in a preheated 350°F oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- In a bowl, beat the coconut butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth and fluffy.
- Spread the frosting evenly over the cooled cake. Decorate with toasted coconut flakes or lemon slices as desired.
Serving
- Slice the cake into 8 pieces and serve with your favorite beverage. This cake pairs well with iced tea or a cup of hot coffee.
Storage
- Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze the cake in a sealed container for up to 3 months.
Notes
Pro Tips: Use fresh lemons for zest and juice to achieve the best flavor. Ensure all ingredients are at room temperature before starting.
Ingredient Substitutions: If coconut milk is unavailable, you can substitute with almond milk.
How to Serve: Pair the cake with a refreshing drink like lemonade or iced tea for a delightful combination.
Storage & Freshness: Keep the cake covered at room temperature or refrigerate to extend its freshness.
Make-Ahead Tips: Prepare the cake a day in advance and store it unfrosted to add freshness before serving.
Ingredient Substitutions: If coconut milk is unavailable, you can substitute with almond milk.
How to Serve: Pair the cake with a refreshing drink like lemonade or iced tea for a delightful combination.
Storage & Freshness: Keep the cake covered at room temperature or refrigerate to extend its freshness.
Make-Ahead Tips: Prepare the cake a day in advance and store it unfrosted to add freshness before serving.