Description
A moist, tropical, and zesty sticky coconut lemon cake recipe that features a dense coconut crumb soaked in a vibrant lemon syrup.
Ingredients
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1/2 cup full-fat coconut milk
1 cup unsweetened shredded coconut
2 tbsp lemon zest
1/4 cup fresh lemon juice
1/2 cup powdered sugar (for glaze)
3 tbsp extra lemon juice (for glaze)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan or cake tin thoroughly.
Step 2: In a medium bowl, whisk together the flour, baking powder, salt, and shredded coconut for the sticky coconut lemon cake recipe.
Step 3: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, then beat in the eggs one at a time.
Step 4: Gradually mix in the lemon juice, lemon zest, and coconut milk until well combined.
Step 5: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix the sticky coconut lemon cake recipe batter.
Step 6: Pour the batter into the prepared pan and bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
Step 7: While the cake is cooling slightly, whisk the powdered sugar and extra lemon juice together to create the glaze. Poke holes in the warm cake and pour the glaze over the top so it soaks in.
Notes
Ensure your eggs and butter are at room temperature for the smoothest batter consistency.
- Prep Time: PT20M
- Cook Time: PT45M
- Category: Desserts & Baked Goods
- Cuisine: American/Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 345 kcal
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
