This delightful Lemon Coconut Cake combines the tropical richness of coconut with the zesty freshness of lemon, enriched with fresh cream in the batter. It’s a soft, moist cake that effortlessly brings a bit of sunshine to your table with its appealing flavors and simple elegance.
Why You’ll Love This Recipe: The creamy texture and the aromatic fusion of lemon and coconut in this cake make it irresistibly delicious. The fresh cream in the batter ensures a rich and moist crumb, while the lemon zest provides a burst of freshness that perfectly complements the coconut.
Perfect Occasion: This cake is ideal for any celebration that calls for something special yet simple. It’s perfect for summer gatherings, afternoon tea parties, or as a festive dessert during holiday seasons.
Decoration Tips: After the cake has cooled, spread a thin layer of your favorite jam over the top. Sprinkle generously with shredded coconut to enhance its tropical look and add an extra layer of flavor and texture. For a more elegant presentation, consider adding a few edible flowers or lemon slices as garnish.
Ingredients:
- 3 eggs
- 250 grams of fresh cream
- 175 grams of flour
- 75 grams of shredded coconut
- 150 grams of sugar
- Zest and juice of 1/2 a lemon
- 1 packet of baking powder
For decorating:
- Jam as needed
- Shredded coconut as needed
Instructions:
- Begin by whisking the eggs with the sugar and lemon zest in a mixing bowl until they are well volumized and frothy.
- Add the fresh cream and lemon juice to the egg mixture and stir. Next, incorporate the shredded coconut, sifted flour, and baking powder, mixing until the batter is smooth.
- Pour the batter into a buttered and floured cake mold, approximately 20-22 cm in diameter.
- Bake in a preheated oven at 180°C for 35-40 minutes. Always perform the toothpick test to ensure it’s thoroughly baked.
- Once baked, remove from the oven and let it cool. Then, decorate with a layer of jam and sprinkle with shredded coconut.
Enjoy this luscious Lemon Coconut Cake!
