This amazingly delicious lemon and coconut cake is full of tropical flavours and easy to prepare with regular cake ingredients. This cake has a coconutty and lemony taste with a mild sugar glaze coating.
This coconut lemon cake is super moist and has tender crumbs. It has refreshing flavours with a hint of tartness in every bite. If you are a great lover of tropical flavours, I bet this cake is for you.
The cake is simple to make and ideal for family gatherings and parties; it’s going to be a super hit with your family.
Why’ll you love this Lemon and Coconut Cake
- Easy to make
- Rich in tropical flavour
- Soft, moist inside, and lovely crumbs outside.
- It all needs regular, simple cake ingredients.
- Most of all, it is a one-bowl cake.
I bet after making this cake once, you will make it again and again.
Ingredients in Lemon and Coconut Cake
The measurements are given below in the recipe card. There are two tabs. One is the US cup, and the other is Metric measurements. Do click the tab according to your preference.
- all-purpose flour
- butter (room temperature (softened) )
- egg
- milk
- caster sugar
- baking powder
- salt
- fresh lemon juice
- sweetened coconut flakes
- key lime extract
Ingredients substitution
- I used all-purpose flour; you can use wheat flour, but you cannot expect the same texture as the original.
- As this is a lemon coconut cake, I used lemon. If lemon is not available in your pantry, use any citrus fruits.
- If you don’t have fresh lemons, substitute them with bottled lemon preserves.
- Coconut, the Hero ingredient in the cake, plays a vital role in the flavour of the cake. Use fresh coconut or sweetened coconut flakes available in the stores. I used the latter.
- As I used the sweetened coconut flakes, I reduced the sugar quantity. Add two to three tablespoons of sugar more if you use fresh coconut.
- You can substitute vanilla or coconut extract in place of key lime extract.
Let’s see how to make lemon and coconut cake?
In a bowl, add room temperature (softened butter) and sugar.
Beat butter and sugar on a low to medium speed with an electric hand mixer or a balloon whisk. Beat well until it combines well. Now add an egg at a time and beat at low speed.
Beat the eggs until it is creamy and fluffy in consistency. Use a spatula and scrape the mixture together.
Sieve all the dry ingredients (all-purpose flour, baking powder, salt) into the butter-egg mixture.
Mix the dry ingredients with a spatula. Add milk and beat well. I used an electric hand beater to make it easy. You can mix it with a spatula using the cut-and-fold method.
Mix until it forms a smooth, creamy cake batter. The consistency has to be as shown in the picture.
Add sweetened coconut flakes, lemon juice, and key lime extract to the cake batter and gently fold until well combined.
Grease the loaf pan with butter and dust with all-purpose flour. Transfer the cake batter to the pan.
Meanwhile, preheat the oven to 180*C and bake it for 30 to 35 minutes or until an inserted skewer comes out clean.
Let it cool in the pan for 10 minutes. Then transfer onto a cooling rack. Let it cool completely before sugar-glazing the cake.
How to Sugar Glaze?
Add icing sugar to a bowl. Add two to three tablespoons of milk, and mix well until it forms a smooth glaze. A simple sugar glaze is ready to top the lemon and coconut cake. Sugar glaze is optional! You can skip the frosting and dig in as it is.
How to serve?
This lemon and coconut cake is perfect for all parties. Also, you can serve as a brunch or snack in the evening with a cup of coffee or milk. I prefer to have a slice for my breakfast.
Some Coconut Recipes You Like To Try
Dragonfruit Coconut Panna Cotta Tart
Coconut and Pecan Cookies(Eggless)
More Cake Recipes To Try
Basic Vanilla Cake/Easy Vanilla Cake
Eggless Butterless Chocolate Cake
Eggless Whole Wheat Black Grape Cake
Red Velvet Cake With Sugar Glaze Frosting
How to store lemon and coconut loaf cake?
Once baked, let it cool completely before storing. Wrap the cake with cling film and store for two days at room temperature and two weeks in the fridge.
Wrap the loaf and freeze them. It stays good for three months. Do not frost the sugar glaze if you freeze them. Before consuming, thaw it in the fridge or at room temperature. Warm the loaf in the microwave before serving.
Notes
Ingredients are to be at room temperature before starting the procedure.
Do not open the oven door during the first 15 minutes. The oven temperature falls suddenly, and the cake will not rise properly and may collapse in the centre.
Every oven behaves differently, so adjust the temperature accordingly.
If you make this recipe, please let me know what you think! I would appreciate you leaving a star rating and comment below, which means a lot to me. Happy Baking!
Lemon and Coconut Cake
Equipment
Ingredients
- 195 g all-purpose flour
- 100 g unsalted butter (room temperature (softened) )
- 3 egg
- 130 g caster sugar
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoon fresh lemon juice
- 1 cup sweetened coconut flakes
- 1 teaspoon key lime extract
- ½ cup milk (whole milk)
Instructions
- In a bowl, add room temperature (softened butter) and sugar.
- Beat butter and sugar on a low to medium speed with an electric hand mixer or a balloon whisk. Beat well until it combines well. Now add an egg at a time and beat at low speed.
- Beat the eggs until it is creamy and fluffy in consistency. Use a spatula and scrape the mixture together.
- Sieve all the dry ingredients (all-purpose flour, baking powder, salt) into the butter-egg mixture.
- Mix the dry ingredients with a spatula. Add milk and beat well. I used an electric hand beater to make it easy. You can mix it with a spatula using the cut-and-fold method.
- Mix until it forms a smooth, creamy cake batter. The consistency has to be as shown in the picture.
- Add sweetened coconut flakes, lemon juice, and key lime extract to the cake batter and gently fold until well combined.
- Grease the loaf pan with butter and dust with all-purpose flour. Transfer the cake batter to the pan.
- Meanwhile, preheat the oven to 180*C and bake it for 30 to 35 minutes or until an inserted skewer comes out clean.
- Let it cool in the pan for 10 minutes. Then transfer onto a cooling rack. Let it cool completely before sugar-glazing the cake.
HOW TO SUGAR GLAZE?
- Add icing sugar to a bowl. Add two to three tablespoons of milk, and mix well until it forms a smooth glaze. A simple sugar glaze is ready to top the lemon and coconut cake. Sugar glaze is optional! You can skip the frosting and dig in as it is.
Notes
Do not open the oven door during the first 15 minutes. The oven temperature falls suddenly, and the cake will not rise properly and may collapse in the centre.
Every oven behaves differently, so adjust the temperature accordingly.
Nutrition
Leander Fernandes
Lovely super moist delicious recipe
JAYANTHY
Thank you so much! Do try out the recipe and share your feedback; it means a lot to me.