Lemon Coconut Cake
User Reviews
5
Lemon Coconut Cake
Description
This cake batter is made by creaming butter and sugar until light, then adding cream of coconut for moisture and flavor, followed by eggs, lemon zest, lemon and coconut extracts, and milk. The dry ingredients include flour with baking powder, baking soda, salt, and shredded sweetened coconut, which are folded in to create a tender crumb with subtle tropical notes. Baking is done in a 9x13 pan at 350°F until a toothpick inserted in the center comes out clean and the cake springs back when touched, indicating doneness.
The accompanying frosting is a buttercream made from butter, powdered sugar, lemon juice and zest, and milk, providing a sweet and tangy contrast. Toasted shredded sweetened coconut sprinkled atop the frosting adds crunch and reinforces the coconut flavor theme. This cake combines citrus brightness with creamy coconut, making it well suited for gatherings or celebrations.
The cream of coconut contributes moisture and coconut flavor, while the lemon and coconut extracts enhance these notes without overpowering the texture. The frosting is whipped to a light consistency for easy spreading and balance of sweetness.
Ingredients
- 1 cup butter softened, unsalted
- 1 ½ cup sugar
- 1 cup cream of coconut
- 4 large egg large room temp
- ½ teaspoon coconut extract
- ½ teaspoon lemon extract
- 1 Tablespoon lemon zest
- 2 ½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup coconut shredded, sweetened
- 1 cup milk whole
Frosting
- ½ cup butter softened, unsalted
- 4 cups powdered sugar
- 2 Tablespoons lemon juice
- 1 Tablespoon lemon zest
- 3 Tablespoons milk
- 1 cup coconut flakes toasted, shredded, sweetened
Instructions
- Preheat the oven to 350° and spray a 9x13 pan with pan spray and set aside.
- In the bowl of a mixer, beat the softened butter and sugar on medium together until light and fluffy. Beat in the cream of coconut until smooth. Add in the eggs one at a time, mixing until fully incorporated before adding the next egg. Add the extracts, lemon zest, and milk and mix on medium-low until combined.
- In a separate bowl sift together the flour, baking powder, baking soda, and salt. In 2-3 additions add the flour mixture into the wet ingredients until combined. Beat on medium for 2 minutes. Fold in the shredded coconut.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean from the center of the cake and the cake springs back when pressed.
- Cool completely and frost with the icing. Top with the toasted coconut and enjoy.
Frosting
- Beat the softened butter until light and fluffy. Add the powdered sugar and mix on low until combined. Turn the speed up and beat in the lemon juice, lemon zest, and milk until smooth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 749 kcal
% Daily Value*
| Calories | 749kcal | 37% |
| Carbohydrates | 106g | 35% |
| Protein | 6g | 12% |
| Fat | 35g | 54% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 197mg | 8% |
| Potassium | 205mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 83g | 166% |
| Vitamin A | 839IU | 17% |
| Vitamin C | 2mg | 2% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
