Coconut Lemon Cake
A moist and flavorful coconut lemon cake, perfect for any occasion. This recipe combines the tropical sweetness of coconut with the bright zestiness of lemon.
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsweetened shredded coconut
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 0.5 cup sour cream
- 0.33 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, shredded coconut, baking powder, and salt.2.5 cups all-purpose flour
- In a separate medium bowl, whisk together the softened butter, eggs, sour cream, lemon juice, lemon zest, and vanilla extract until well combined.2.5 cups all-purpose flour
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
Optional: Drizzle with a lemon glaze made from powdered sugar and lemon juice once cooled. Garnish with extra shredded coconut.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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