Description
A moist and flavorful lemon coconut cake perfect for Easter celebrations.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup coconut milk
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light. Add eggs one at a time.
- Mix in lemon juice, lemon zest, and coconut milk.
- Gradually add dry ingredients to wet ingredients, mixing until combined.
- Fold in shredded coconut.
- Pour batter into prepared pan and bake for 30-35 minutes until golden.
- Let cool before serving.
Notes
- For extra flavor, toast shredded coconut before adding.
- Store leftovers covered at room temperature.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American