Description
Zesty lemon and coconut cake whisks summer flavors into a delightful dessert that dances between tangy and sweet. Moist crumb and tropical notes promise a refreshing slice perfect for afternoon tea or casual celebrations.
Ingredients
Scale
Main Ingredients:
- 225 grams (8 ounces) butter, softened
- 225 grams (8 ounces) caster sugar
- 4 large eggs
- 225 grams (8 ounces) self-raising flour
- 50 grams (1.8 ounces) desiccated coconut
Flavor Enhancers:
- Zest of 2 lemons
- Juice of 1 lemon
Liquid and Sweetening Ingredients:
- 3 tablespoons milk
- 85 grams (3 ounces) caster sugar
Instructions
- Prepare the baking vessel by greasing a 23cm round cake tin and lining with parchment paper at 180°C oven temperature.
- Whip softened butter and granulated sugar until light, creamy, and voluminous using an electric mixer.
- Incorporate eggs individually into the butter mixture, adding a small portion of flour between each addition to prevent curdling.
- Gently integrate remaining flour, freshly grated lemon zest, lemon juice, shredded coconut, and smooth milk into the batter, ensuring even distribution without overmixing.
- Transfer the silky batter into the prepared tin, spreading evenly with a spatula.
- Bake in the preheated oven for 40-45 minutes, monitoring until the surface turns golden brown and a skewer inserted into the center emerges clean.
- While cake is still warm, create small punctures across the surface using a fork or skewer.
- Prepare the tangy drizzle by combining specified ingredients until smooth and glossy.
- Generously pour the drizzle over the warm cake, allowing it to seep into the perforations.
- Allow the cake to cool completely at room temperature before slicing into elegant portions.
- Serve and enjoy the harmonious blend of citrusy and tropical flavors.
Notes
- Prevent dry cake by carefully measuring flour and not overmixing the batter, which can develop tough gluten.
- Enhance lemon flavor by using fresh lemon zest and juice instead of bottled alternatives for brighter, more vibrant taste.
- Swap dairy milk with coconut milk or almond milk to create a dairy-free version that maintains the cake’s moisture and rich texture.
- Add extra coconut flakes on top of the drizzle for a beautiful textural garnish and intensified tropical coconut profile.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 392 kcal
- Sugar: 31 g
- Sodium: 130 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 1.2 g
- Protein: 5.6 g
- Cholesterol: 95 mg