Juicy Coconut Cake with Lemon

The cake is very juicy and tasty, and when topped with a refreshing lemon glaze, it becomes the perfect combination of sweet and sour. You can enjoy it for breakfast, as a dessert after lunch, or with an afternoon cup of coffee or tea.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 125 g Butter, unsalted

  • 150 g Sugar, white

  • 2 piece Egg, fresh

  • 1 teaspoon Vanilla, extract, natural

  • 1 piece Lemon, fresh, without shell

  • 240 ml Milk, whole milk

  • 180 g Flour, Wheat, bread flour

  • 1 teaspoon Baking powder

  • 50 g Nuts, almonds

  • 60 g Coconut, flakes

  • 60 g Powdered sugar

  • pieces Coconut, flakes

Steps

  1. Preheat the oven to 180 degrees Celsius. Lightly grease a round cake pan (24 cm in diameter) with butter, then line the bottom and sides with baking paper.

  2. Wash the lemon under running water and dry it thoroughly with paper towels. Finely grate the zest, then cut the fruit in half and squeeze the juice from both halves. We need 3 tablespoons of juice.

  3. In a bowl, cream together the softened butter and sugar. Mix in the eggs, then add the milk, vanilla extract, and a tablespoon of lemon juice.

  4. In another bowl, mix together the dry ingredients: flour, ground almonds, baking powder, half of the lemon zest, and coconut flour. Add this mixture to the bowl with the egg-butter mixture and quickly stir with a spoon just until combined and you get a uniform batter.

  5. Pour the prepared batter into the cake pan and spread it evenly with a spatula, smoothing the top. Bake the cake in the preheated oven for 40-45 minutes. The cake is done when it turns golden brown on top and a toothpick inserted into the center comes out clean.

  6. Once baked, remove the cake from the oven and let it cool in the pan for a few minutes, then transfer it to a wire rack.

  7. In a small bowl, prepare the glaze using the remaining lemon zest, 2 tablespoons of lemon juice, and powdered sugar. Spread the glaze over the warm cake. If desired, sprinkle a little coconut flour on top.

  8. Once the cake has cooled sufficiently, slice it into pieces and serve. Optionally, you can add a dollop of whipped cream on the side.

Nutrition Information (Per 100g)

  • Calories: 391.87 kcal
  • Fat: 20.16 g
    • Saturated Fat: 11.18 g
  • Carbohydrates: 45.92 g
    • Sugars: 25.27 g
  • Protein: 5.83 g
  • Fiber: 1.21 g