Indulge in the refreshing and tropical flavors of this Marvelous Lemon-Coconut Cake, a perfect blend of zesty lemon and creamy coconut. This cake boasts a soft, moist texture, enhanced with a lemony syrup that seeps into every pore, making each bite irresistibly juicy. The optional French meringue topping adds a sophisticated touch, making it an elegant dessert choice for any occasion.
Why You’ll Love This: This cake is a celebration of flavors, featuring the bright zestiness of lemon paired with the exotic sweetness of coconut. The addition of coconut in both the batter and the optional yogurt-based cream ensures a deep, tropical flavor that complements the sharpness of the lemon. If you choose to add the French meringue and torch it for a caramelized finish, you’ll elevate this cake into a decadent treat that’s visually stunning and delicious.
Perfect Occasion: This Lemon-Coconut Cake is ideal for summer parties, beach gatherings, or any event where a light yet flavorful dessert is desired. It’s also perfect for afternoon tea, offering a refreshing twist that pairs wonderfully with a variety of teas and coffees. Whether it’s a formal occasion or a casual get-together, this cake is sure to impress.
Decoration Tips: If you opt for the French meringue topping, use a torch to gently brown it for a professional patisserie look. You can also decorate the top with some toasted coconut flakes and lemon zest to enhance its tropical theme. For a more festive touch, add edible flowers or a drizzle of coconut cream around the edges for an extra creamy texture.
Ingredients:
- 4 eggs
- 160g of sugar
- 200g of flour
- 40g of neutral oil
- 50g of shredded coconut
- 150g of cream (or coconut milk or coconut yogurt)
- Zest of 1 or 2 lemons
- 11g of baking powder
Syrup:
- 40g of powdered sugar
- 40g of lemon juice
- 30g of water
Optional French Meringue:
- 60g of egg whites
- 60g of powdered sugar
- Preheat your oven to 165 degrees Celsius (329 degrees Fahrenheit) and grease a cake mold (18-20 cm round suggested).
- In a large bowl, whisk together sugar, lemon zest, and eggs until light and fluffy.
- Gradually mix in the cream, followed by the flour, baking powder, and shredded coconut until just combined.
- Stir in the oil to form a smooth batter.
- Pour the batter into the prepared mold and bake for 1 hour.
- While the cake is baking, prepare the syrup by mixing sugar, lemon juice, and water, then heating in the microwave for 30-40 seconds.
- Once the cake is done, let it cool for 5 minutes, then drizzle the warm syrup over the top to soak in.
- If desired, prepare the French meringue by whipping the egg whites for 2 minutes, then gradually adding sugar until stiff peaks form. Spread this over the cooled cake and use a torch to gently caramelize the top.
- Allow the cake to cool completely before serving.
Enjoy this marvelous Lemon-Coconut Cake, a tantalizing treat that combines the best of zesty and tropical flavors for a truly delightful dessert experience!
