Description

A bright and tangy lemon cake combined with toasted coconut crunch, delivering a moist, zesty, and textured dessert perfect for any occasion.

Ingredients

Scale

2 ½ cups (310g) all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup (225g) unsalted butter, softened
1 ¾ cups (350g) granulated sugar
4 large eggs, room temperature
Fresh lemon zest from 3 medium lemons (about 2 tablespoons)
½ cup (120ml) fresh lemon juice
½ cup (120ml) full-fat coconut milk
1 teaspoon vanilla extract
1 cup (80g) sweetened shredded coconut
2 tablespoons brown sugar
1 tablespoon butter, melted

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or line it with parchment paper.
Toast the coconut: Spread shredded coconut evenly on a baking sheet. Mix in brown sugar and melted butter. Bake for 5-7 minutes, stirring halfway through, until golden brown and fragrant. Remove and let cool.
In a medium bowl, sift together flour, baking powder, and salt. Set aside.
In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
Beat in eggs one at a time, fully incorporating each before adding the next. Stir in all the lemon zest.
In a separate small bowl, whisk together lemon juice, coconut milk, and vanilla extract.
Gradually add dry ingredients to the butter mixture in three parts, alternating with the lemon-coconut milk mixture, starting and ending with dry ingredients. Mix gently after each addition until just combined.
Pour batter into prepared pan and smooth the top with a spatula.
Evenly spread the cooled toasted coconut mixture over the top of the batter.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

Notes

Use fresh lemon zest and juice for best flavor. Watch toasted coconut closely to avoid burning. Cream butter and sugar well for moistness. Eggs should be at room temperature for smooth batter. Tent cake with foil if coconut topping browns too fast. Adjust lemon juice based on lemon juiciness.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cak
Calories: 320
Fat: 18
Carbohydrates: 38
Protein: 4

Keywords: lemon cake, coconut cake, toasted coconut, zesty lemon, moist cake, easy dessert, summer cake, tropical dessert