Lemon Coconut Cake Recipe

This Lemon Coconut Cake offers a delightful combination of tangy lemon and sweet, tropical coconut. Ideal for any occasion, this cake is light, fluffy, and guaranteed to impress your guests.

Preparation Time:

• Preparation: 20 minutes
• Cooking: 40 minutes
• Total: 1 hour

Ingredients:

For the Cake:

• Zest of 1 lemon
• 240 ml (8 fl oz) milk
• 1 egg
• 60 g (2 oz) sugar
• 20 g (0.7 oz) cornstarch
• 3 large eggs
• 150 g (5.2 oz) sugar
• 150 ml (5 fl oz) vegetable oil
• Juice of 1 lemon
• 250 g (8.8 oz) all-purpose flour
• 15 g (0.5 oz) baking soda

For the Topping:

• 15 g (0.5 oz) honey
• 10 g (0.35 oz) shredded coconut

Instructions:

1. Prepare the Milk:
   • Zest the lemon and set aside.
   • Warm 240 ml of milk until it is just below boiling. Let it cool to room temperature.
2. Make the Custard:
   • In a saucepan, whisk together 1 egg, 60 g sugar, and 20 g cornstarch.
   • Gradually add the cooled milk, stirring continuously.
   • Cook over medium heat, stirring constantly, until thickened. Remove from heat and set aside.
3. Prepare the Cake Batter:
   • Preheat your oven to 180°C (350°F).
   • In a large bowl, beat 3 eggs with 150 g sugar until light and fluffy.
   • Stir in 150 ml vegetable oil and the lemon juice.
   • Mix in the lemon zest.
   • Gradually incorporate 250 g flour and 15 g baking soda until just combined.
   • Gently fold in the prepared custard.
4. Bake the Cake:
   • Pour the batter into a greased and floured cake pan.
   • Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
5. Add the Topping:
   • Warm 15 g honey until it becomes pourable.
   • Drizzle the honey over the cooled cake.
   • Sprinkle 10 g shredded coconut on top.

Serving Suggestions:

• Enjoy the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
• Perfect with a cup of tea or coffee for a delightful afternoon treat.

Cooking Tips:

• Ensure the milk is not too hot when mixing with the eggs to avoid curdling.
• Fold the custard into the batter gently to maintain a light and fluffy texture.
• Test the cake’s doneness with a toothpick; it should come out clean when the cake is done.

Health Benefits:

• Lemons are rich in vitamin C and antioxidants.
• Eggs provide protein and essential vitamins.
• Coconut offers healthy fats and dietary fiber.

Dietary Information:

• Vegetarian: Suitable for vegetarians.
• Contains dairy and eggs: Not suitable for those with dairy or egg allergies.

Storage:

• Store in a sealed container at room temperature for up to 3 days.
• For longer freshness, refrigerate for up to 1 week.

Why You’ll Love This Recipe:

• Delicious Flavor: The combination of lemon and coconut creates a refreshing, tropical taste.
• Light and Fluffy: The custard mixture ensures a moist, tender texture.
• Easy to Make: Simple ingredients and straightforward steps make this cake a breeze to prepare.

This Lemon Coconut Cake is a vibrant and delightful treat that adds a touch of joy to any celebration. With its tangy lemon flavor and sweet coconut topping, it’s perfect for spring and summer gatherings. Enjoy every bite of this soft, flavorful cake!

Enjoy!