Lemon Coconut Cake Recipe From Scratch
Ingredients
This delicious lemon coconut cake recipe from scratch is a great way to impress your guests with a special treat. To make this cake, you will need: 2 cups of self-rising flour, 1 cup of melted butter or margarine, ¾ cup of caster sugar, 2 eggs, zest of 1 lemon, 1 cup of desiccated coconut, 1 teaspoon of baking powder and ½ cup of warm milk.
Instructions
Start by preheating your oven to 350 degrees and greasing and flouring a 9-inch cake pan. In a bowl, mix together the flour, baking powder, and desiccated coconut. In another bowl, cream together the butter and sugar until it is light and fluffy. Add the eggs one at a time, whisking after each addition. Add the lemon zest and mix. Add the dry ingredients in three batches, alternating with the warm milk. Once everything is mixed together well, pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 10 minutes before turning it out onto a cooling rack.
Frosting
This lemon coconut cake is delicious without any frosting, but if you would like to add a little extra sweetness, you can make a simple lemon-coconut buttercream frosting. To do this, you will need: 1 cup of softened butter, 2 cups of icing sugar, 1 teaspoon of vanilla extract, 2 tablespoons of freshly squeezed lemon juice, and 2 tablespoons of desiccated coconut. Start by creaming together the butter and icing sugar. Add the vanilla extract, lemon juice and desiccated coconut and beat until everything is well combined. Place the frosting into a piping bag and pipe onto the cooled cake.
Serving
This delicious lemon coconut cake is best served the same day it is made. You can serve it with a dollop of whipped cream, a sprinkle of icing sugar, and some extra fresh lemon zest for garnish. This cake is a great way to impress your guests with a special treat and is sure to be a hit.
Nutrition
This lemon coconut cake recipe from scratch is a great way to enjoy a sweet treat without all the guilt. One serving of this cake contains approximately 350 calories, 16 grams of fat, 42 grams of carbohydrates, 5 grams of protein, and 2 grams of fiber. This cake is a great option for those who are looking for a healthier dessert option.
Storage
This lemon coconut cake can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months. To thaw, simply place the cake in the refrigerator overnight before serving.
Conclusion
This lemon coconut cake recipe from scratch is a great way to enjoy a delicious treat without all the guilt. It is sure to be a hit with your family and friends, and it is a great way to add a special touch to any gathering. So, the next time you are looking for a special dessert to make, give this recipe a try!
Post a Comment for "Lemon Coconut Cake Recipe From Scratch"