Lemon Cake with Toasted Coconut Recipes & 6 Special Tips

This delicious Lemon Cake with Toasted Coconut is a perfect treat for any occasion. 

The moist and fluffy lemon cake is topped with a layer of sweet and tangy lemon frosting and finished with a generous sprinkle of toasted coconut. 

The combination of the tart lemon and the nutty coconut creates a flavor that is sure to please. 

The cake is easy to make and can be served as a dessert or snack. Enjoy this delightful treat with family and friends.

Timing For Lemon Cake With Toasted Coconut

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 8

Yield: 1 (8-inch) cake

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Image Credit: therecipecritic.com

Ingredients

-1 1/2 cups all-purpose flour

-1 teaspoon baking powder

-1/2 teaspoon baking soda

-1/2 teaspoon salt

-3/4 cup unsalted butter, softened

-1 1/2 cups granulated sugar

-3 large eggs

-1 teaspoon vanilla extract

-1/2 cup sour cream

-1/2 cup freshly squeezed lemon juice

-1/4 cup freshly grated lemon zest

-1/2 cup shredded coconut, toasted

-Powdered sugar, for dusting (optional)

Image Credit: sallysbakingaddiction.com

Directions

1. Preheat the Oven To 350°F (175°C). 

Grease and flour a 9-inch (23 cm) round cake pan.

To make a delicious lemon cake with toasted coconut, the first step is to preheat the oven to 350°F (175°C). 

Greasing and flouring the 9-inch (23 cm) round cake pan is essential to ensure the cake does not stick to the pan. 

To grease the pan, use a pastry brush to spread a thin layer of butter or margarine over the entire surface of the pan. 

Then, sprinkle a tablespoon of flour into the pan and use the pastry brush to spread the flour evenly over the butter. 

Once the pan is greased and floured, tap the pan on the counter to remove any excess flour. Now the pan is ready to use.

2. in a medium bowl, whisk together 1 1/2 cups (190 g) of all-purpose flour

1 teaspoon of baking powder, and 1/4 teaspoon of salt.

Making a delicious lemon cake with toasted coconut is a simple process that requires a few basic ingredients. 

First, gather all of the necessary items: 1 1/2 cups (190 g) all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup (115 g) butter, 1 cup (200 g) sugar, 2 eggs, 1/2 cup (120 ml) milk, 1/4 cup (60 ml) freshly squeezed lemon juice, 1 teaspoon lemon zest, and 1/2 cup (50 g) shredded coconut. 

In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until light and fluffy. 

Beat in the eggs one at a time, then stir in the milk, lemon juice, and lemon zest. Gradually add the dry ingredients to the wet ingredients and mix until just combined. 

Finally, fold in the shredded coconut. Grease a 9-inch (23 cm) cake pan and pour the batter into it. 

Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool before serving. Enjoy!

3. In A Large Bowl, Beat Together 1/2 Cup (115 G) of Unsalted Butter 

And 1 cup (200 g) of granulated sugar until light and fluffy.

To make a delicious Lemon Cake with Toasted Coconut, begin by preheating your oven to 350°F (175°C). 

Grease and flour a 9-inch (23 cm) round cake pan and set aside. In a large bowl, beat together 1/2 cup (115 g) of unsalted butter and 1 cup (200 g) of granulated sugar until light and fluffy. 

Add in 2 large eggs and beat until combined. In a separate bowl, sift together 2 cups (240 g) of all-purpose flour, 1 teaspoon (4 g) of baking powder, and 1/2 teaspoon (3 g) of salt. 

Add the dry ingredients to the wet ingredients and mix until just combined. Finally, add 1/4 cup (60 ml) of freshly squeezed lemon juice and 1 teaspoon (5 ml) of lemon zest. 

Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Once the cake is done baking, let it cool completely before topping it with toasted coconut. 

To toast the coconut, spread it out on a baking sheet and bake at 350°F (175°C) for 5-7 minutes or until golden brown. Sprinkle the toasted coconut over the cooled cake and enjoy!

4. Add 2 Large Eggs, One At A Time, Beating Well After Each Addition.

When making a lemon cake with toasted coconut, adding two large eggs one at a time is an important step. Begin by cracking the eggs into a separate bowl and whisking them together until they are combined. 

Once the eggs are mixed, add one egg to the cake batter and beat it in until it is fully incorporated. Then add the second egg and beat it in until it is fully incorporated. 

This step helps to create a light and fluffy texture for the cake. After both eggs have been added, the cake batter should be light and airy. 

Finally, fold in the toasted coconut to complete the cake batter. Following these steps will ensure a delicious lemon cake with toasted coconut.

5. Beat In 1 Teaspoon Vanilla Extract And 1/4 Cup (60 Ml) Freshly Squeezed Lemon Juice.

To make a delicious lemon cake with toasted coconut, begin by preheating the oven to 350 degrees Fahrenheit (175 degrees Celsius). 

Grease a 9-inch (23-cm) round cake pan with butter and line the bottom with parchment paper. In a medium bowl, whisk together 1 1/2 cups (190 g) of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon salt. 

In a separate bowl, beat together 1/2 cup (115 g) softened butter and 1 cup (200 g) granulated sugar until light and fluffy. Add 2 large eggs, one at a time, and beat until combined. Then, add 1/2 cup (120 ml) milk and beat until combined. 

Finally, beat in 1 teaspoon of vanilla extract and 1/4 cup (60 ml) of freshly squeezed lemon juice. Pour the batter into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. 

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Finally, top the cooled cake with toasted coconut and enjoy.

6. Alternately Add The Flour Mixture 

And 1/2 cup (120 ml) milk to the butter mixture, beginning and ending with the flour mixture.

To make a delicious lemon cake with toasted coconut, begin by preheating the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper. 

In a medium bowl, whisk together 1 1/2 cups (180 g) of all-purpose flour, 1 teaspoon (4 g) of baking powder, and 1/4 teaspoon (1 g) salt.

In a separate bowl, cream together 1/2 cup (113 g) butter and 1 cup (200 g) granulated sugar until light and fluffy. Add 2 eggs, one at a time, and beat until fully incorporated. 

Then, add 1 teaspoon (5 ml) of vanilla extract and 1/2 teaspoon (2.5 ml) of lemon extract. Alternately add the flour mixture and 1/2 cup (120 ml) milk to the butter mixture, beginning and ending with the flour mixture. 

Once the batter is smooth, fold in 1/2 cup (50 g) of toasted coconut flakes. Pour the batter into the prepared cake pan and bake for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean. 

Allow the cake to cool for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely. Serve the cake with a dollop of whipped cream and a sprinkle of toasted coconut flakes. Enjoy!

7. Pour The Batter Into The Prepared Pan And Bake For 25-30 Minutes.

Making a lemon cake with toasted coconut is a simple and delicious treat. To start, preheat the oven to 350°F. Next, grease and flour a 9-inch round cake pan and set aside. 

In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Then, add the eggs one at a time, beating well after each addition. 

Add the lemon zest and juice, and mix until combined. Slowly add the dry ingredients to the wet ingredients and mix until just combined. 

In a small bowl, combine the toasted coconut and the remaining tablespoon of flour. Add the coconut mixture to the batter and stir until combined. 

Finally, pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before serving. Enjoy!

8. Allow The Cake To Cool 

In the pan for 10 minutes before transferring it to a wire rack to cool completely.

Baking a delicious lemon cake with toasted coconut is a simple and rewarding process. 

First, preheat the oven to 350 degrees Fahrenheit and grease a 9-inch round cake pan. Then, in a large bowl, whisk together the dry ingredients, including the flour, baking powder, and salt. 

In a separate bowl, mix together the wet ingredients, including the eggs, oil, and lemon juice. Combine the wet and dry ingredients and stir until just combined. 

Fold in the toasted coconut and pour the batter into the prepared cake pan. Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 

Once the cake is done baking, allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy your delicious lemon cake with toasted coconut!

9. To Make The Toasted Coconut Topping 

Spread 1/2 cup (50 g) of sweetened shredded coconut onto a baking sheet.

To make the toasted coconut topping for your lemon cake, start by preheating your oven to 350°F (175°C). 

Then, spread 1/2 cup (50 g) of sweetened shredded coconut onto a baking sheet. Place the baking sheet in the oven and bake for 5 minutes, stirring the coconut every minute or so to ensure even toasting. 

Once the coconut is golden brown, remove it from the oven and let it cool completely. Sprinkle the toasted coconut over the top of your lemon cake and enjoy!

10. Bake At 350°F (175°C) For 5-7 Minutes, Stirring Occasionally, Until Golden Brown.

Baking a delicious lemon cake with toasted coconut is easy and fun! First, preheat your oven to 350°F (175°C). 

Next, prepare the cake batter according to your recipe instructions. Grease a 9-inch round cake pan with butter, and pour the cake batter into the pan. 

Place the cake pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once the cake is done baking, remove it from the oven and let it cool for 10 minutes. 

While the cake is cooling, spread a layer of coconut flakes on a baking sheet and place it in the oven. Bake the coconut flakes at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown. 

Once the coconut flakes are toasted, remove them from the oven and let them cool. When the cake has cooled, top it with the toasted coconut flakes and serve. Enjoy!

11. Once The Cake Has Cooled, Spread The Toasted Coconut Over The Top Of The Cake.

Once the lemon cake has cooled, it is time to add the toasted coconut. Begin by preheating the oven to 350 degrees Fahrenheit. 

Place the coconut flakes on a baking sheet and bake for 5-7 minutes, stirring occasionally, until the coconut is lightly golden brown. Once the coconut is toasted, remove it from the oven and let it cool. 

Spread the toasted coconut over the top of the cooled cake. Use a spatula to evenly distribute the coconut flakes. Finally, enjoy the delicious lemon cake with toasted coconut!

12. Serve And Enjoy!

Once you have made the lemon cake with toasted coconut, it is time to serve and enjoy! 

Start by cutting the cake into even slices. Place the slices on individual plates, and top each with a dollop of whipped cream. 

Sprinkle toasted coconut flakes over the top of the cream and cake. Serve the cake with a glass of cold milk or a cup of hot tea, depending on your preference. 

Enjoy the sweet and tart flavors of the lemon cake combined with the crunchy texture of the toasted coconut. The combination of flavors and textures makes this a truly delicious dessert.

Nutrition Facts (Per Serving)

  • Per Serving (1/8 of cake):
  • Calories: 380
  • Total Fat: 16.5 g
  • Saturated Fat: 9.7 g
  • Trans Fat: 0 g
  • Cholesterol: 81 mg
  • Sodium: 201 mg
  • Total Carbohydrate: 51.4 g
  • Dietary Fiber: 1.4 g
  • Sugars: 33.9 g
  • Protein: 4.3 g

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Special Tips

1. Make sure to use fresh lemons for the best flavor.

2. Toast the coconut in a dry skillet until it’s golden brown for the best flavor and texture.

3. Use a toothpick to test the cake for doneness.

4. Let the cake cool completely before adding the topping.

5. For a richer flavor, use coconut milk instead of regular milk.

6. Add a pinch of salt to the cake batter to bring out the sweetness of the coconut.

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