Lemon Coconut Cake is a refreshing dessert that combines tart and sweet flavours in every bite. With its soft and light texture, it is a perfect choice for various occasions or as a snack with tea or coffee. Garnish with honey and desiccated coconut for a finishing touch that adds a touch of tropicalness. This cake is sure to be a crowd pleaser!
★Ingredients
For the Cake*
- 240 ml (8 fl oz) milk
- Zest of 1 lemon
- 60 grams (2 oz) sugar
- 1 egg
- 20 grams (0.7 oz) cornstarch
- 150 grams (5.2 oz) sugar
- 3 eggs
- 150 ml vegetable oil
- Juice of 1 lemon
- 15 grams (0.5 oz) baking soda
- 250 grams flour
For the Topping*
- 10 grams dried coconut
- 15 grams (0.5 oz) honey
★Instructions
Prepare the Cake*
Preheat your oven to 180°C (350°F). Grease and flour a cake pan.
In a small bowl, combine the zest of 1 lemon with 240 ml (8 fl oz) of milk. Set aside.
In another bowl, whisk 1 egg with 60 grams (2 oz) of sugar until the mixture is smooth. Add 20 grams (0.7 oz) of cornstarch and whisk again until well combined.
In a large mixing bowl, beat 3 eggs with 150 grams (5.2 oz) of sugar until the mixture is light and fluffy.
Gradually add 150 ml of vegetable oil to the egg and sugar mixture, beating continuously.
Add the lemon juice and the milk mixture to the large bowl and mix well.
Sift 250 grams of flour with 15 grams (0.5 oz) of baking soda and gradually fold it into the wet ingredients until well combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake the Cake*
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Topping*
In a small bowl, mix 15 grams (0.5 oz) of honey with 10 grams of dried coconut.
Assemble the Cake*
Once the cake is completely cooled, spread the honey and coconut mixture over the top of the cake.
Serve*
Slice and serve your delicious Lemon Coconut Cake.
Enjoy!