Are you dreaming of a moist, tender cake bursting with the bright, zesty flavors of lemon and the delicate sweetness of coconut? Then look no further! This Lemon Coconut Cake recipe is your ticket to a truly delicious homemade dessert. It's surprisingly easy to make, perfect for beginner bakers, and guaranteed to impress even the most seasoned dessert aficionados. Whether you're searching for easy recipes, quick dinner ideas, or simply crave some delicious dishes, this recipe fits the bill. It's a fantastic addition to your collection of healthy meals and best recipes.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened shredded coconut
- Zest of 2 lemons
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions:
Getting Started: Preheat & Prep
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This ensures your cake layers release easily and prevents sticking.
Making the Cake Batter:
-
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This dry ingredient mix forms the base of our wonderful cake.
-
In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. Adding the wet ingredients gradually helps to ensure a smooth and even batter.
-
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Overmixing can lead to a tough cake, so be gentle!
-
Stir in the shredded coconut and lemon zest. The zest adds a delightful burst of fresh lemon flavor.
-
Divide the batter evenly between the prepared cake pans. Using a kitchen scale to measure batter ensures even layers.
-
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Cooling & Glazing:
-
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling completely allows the glaze to set properly.
-
While the cakes are cooling, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach your desired consistency.
-
Once the cakes are completely cool, frost the top of one layer with the glaze, then carefully top with the second layer. Frost the entire cake with the remaining glaze.
Tips for the Best Lemon Coconut Cake:
- Room temperature ingredients: Using room temperature eggs and buttermilk creates a smoother batter.
- Don't overmix: Overmixing develops gluten, resulting in a tough cake. Mix just until the ingredients are combined.
- Fresh lemons are best: Freshly zested lemon will give you the most vibrant flavor.
- Adjust sweetness: If you prefer a less sweet cake, reduce the sugar by 1/4 cup.
Variations:
- Add blueberries: Fold in 1 cup of fresh or frozen blueberries to the batter for a delicious twist.
- Make it vegan: Substitute the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use a vegan buttermilk alternative.
- Use different nuts: Substitute the coconut with chopped pecans or macadamia nuts.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: 15-20g Protein: 4-5g Carbohydrates: 50-60g Sugar: 30-35g
This Lemon Coconut Cake is a delightful treat perfect for any occasion. Its bright citrus notes and subtle coconut flavor make it an irresistible dessert that will surely become a family favorite. Enjoy!