Lemon Cake With Coconut Frosting Recipe
Ingredients
This recipe for lemon cake with coconut frosting requires the following ingredients: two and a half cups of all-purpose flour, two teaspoons of baking powder, half a teaspoon of baking soda, one cup of granulated sugar, one teaspoon of salt, three eggs, half a cup of vegetable oil, half a cup of sour cream, half a cup of freshly squeezed lemon juice, two tablespoons of finely grated lemon zest, one and a half cups of sweetened shredded coconut, one cup of heavy cream, and one teaspoon of pure vanilla extract.
Instructions
Before you begin, preheat your oven to 350°F. Grease a 9-inch round cake pan with butter and line the bottom with parchment paper. In the bowl of a stand mixer, combine the flour, baking powder, baking soda, sugar, and salt. Give it a good mix. In a separate bowl, whisk together the eggs, oil, sour cream, lemon juice, and lemon zest. Add the wet ingredients to the dry ingredients and mix until fully incorporated. Pour the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before frosting.
Coconut Frosting
In the bowl of a stand mixer, combine the coconut, heavy cream, and vanilla extract. Beat the ingredients on medium-high speed until the frosting is light and fluffy, about 5 minutes. Spread the frosting over the cooled cake and refrigerate until ready to serve.
Serving
This lemon cake with coconut frosting is best served chilled. You can store it in the refrigerator for up to 5 days. It’s also delicious served with a dollop of freshly whipped cream or a scoop of vanilla ice cream. Enjoy!
Nutrition
One serving of this lemon cake with coconut frosting provides approximately 450 calories, 25 grams of fat, 10 grams of protein, 49 grams of carbohydrates, and 2 grams of dietary fiber.
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