Description
This Lemon Coconut Cake is a moist and fluffy dessert that combines zesty lemon flavor with a hint of coconut. Topped with a sweet lemon glaze and garnished with shredded coconut and almond slices, it’s a delightful treat for any occasion!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened shredded coconut
- ½ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- ½ cup buttermilk
- ¼ cup fresh lemon juice (about 1–2 lemons)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
- 1 tablespoon unsweetened shredded coconut (for garnish)
- Almond slices (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the all-purpose flour, almond flour, shredded coconut, baking powder, baking soda, and salt. Whisk these dry ingredients together until well mixed.
- In another bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed for about 3-4 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and lemon zest, mixing until well combined.
- Combine the wet and dry ingredients by adding half of the dry mixture to the butter mixture, mixing on low speed until just combined. Then, pour in the buttermilk and lemon juice, mixing until smooth. Finally, add the remaining dry ingredients and mix until just combined.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- While the cake is cooling, prepare the lemon glaze by whisking together the powdered sugar and fresh lemon juice in a small bowl until smooth.
- Once the cake has cooled, place it on a serving plate and drizzle the glaze over the top, allowing it to drip down the sides.
- Sprinkle the top with unsweetened shredded coconut and almond slices for garnish.
- Let the glaze set for about 10-15 minutes before slicing the cake.
- Cut the cake into slices and serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
- Enjoy your Lemon Coconut Cake!
Notes
- Ensure all ingredients are at room temperature for the best results.
- You can adjust the sweetness of the glaze by adding more or less powdered sugar.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes