Here’s a Lemon Coconut Cake recipe that’s moist, fluffy, and bursting with citrus flavor! 🍋🥥
Ingredients:
For the Cake:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter (softened)
1 ¾ cups sugar
4 large eggs
1 tablespoon lemon zest
¼ cup lemon juice (freshly squeezed)
1 teaspoon vanilla extract
1 cup coconut milk (or regular milk)
1 cup shredded coconut
For the Lemon Coconut Glaze (Optional):
1 cup powdered sugar
2 tablespoons lemon juice
¼ teaspoon vanilla extract
¼ cup shredded coconut (for topping)
Instructions:
Preheat Oven & Prepare Pans:
Preheat oven to 350°F (175°C).
Grease and flour two 8-inch round cake pans or a bundt pan.
Mix Dry Ingredients:
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Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, and salt.
Cream Butter & Sugar:
In a separate large bowl, beat butter and sugar until light and fluffy.
Add Eggs & Flavorings:
Add eggs one at a time, mixing well after each.
Stir in lemon zest, lemon juice, and vanilla extract.
Combine Wet & Dry Ingredients:
Gradually add dry ingredients, alternating with coconut milk.
Fold in shredded coconut.
Bake the Cake:
Pour batter into prepared pans.
Bake for 30-35 minutes (for layer cakes) or 45-50 minutes (for a bundt cake), until a toothpick inserted in the center comes out clean.
Make the Glaze:
Mix powdered sugar, lemon juice, and vanilla until smooth.
Glaze & Serve:
Once the cake is cool, drizzle with glaze and sprinkle with shredded coconut.
Enjoy!