Lemon Coconut Cake with Apricot Jam

This Lemon Coconut Cake with Apricot Jam is a zesty and moist dessert with the perfect balance of tangy lemon, sweet apricot jam, and nutty coconut. Perfect for any occasion, it’s easy to make and irresistibly delicious.

Preparation Time: 15 minutes
Baking Time: 30–35 minutes
Total Time: 50 minutes

Ingredients

For the Cake:

  • 3 eggs
  • A pinch of salt
  • 150 g (¾ cup) sugar
  • Zest of 1 lemon
  • 80 ml (⅓ cup) oil
  • 40 ml (2 tbsp + 2 tsp) lemon juice
  • 50 ml (3 tbsp + 1 tsp) milk
  • 200 g (1 ¾ cups) flour
  • 15 g (1 tbsp) baking powder

For the Toppings:

  • 2 tablespoons apricot jam
  • 2 tablespoons shredded coconut

Directions

1. Prepare the Batter:

  • Preheat your oven to 180°C (356°F).
  • In a large mixing bowl, beat the eggs with a pinch of salt until frothy.
  • Gradually add the sugar and beat until the mixture is light and fluffy.
  • Mix in the lemon zest, oil, lemon juice, and milk until well combined.
  • Sift in the flour and baking powder. Gently fold the dry ingredients into the wet mixture until just combined.

2. Bake the Cake:

  • Grease a 26 cm (10-inch) diameter baking mold.
  • Pour the batter into the prepared mold and spread it evenly.
  • Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

3. Add the Toppings:

  • Remove the cake from the oven and let it cool slightly.
  • Spread the apricot jam evenly over the top of the warm cake.
  • Sprinkle the shredded coconut over the apricot jam.

4. Serve:

  • Allow the cake to cool completely before slicing and serving.
  • Enjoy this melt-in-your-mouth lemon cake with a cup of tea or coffee.

Serving Suggestions

  • Serve with whipped cream or a scoop of vanilla ice cream.
  • Pair with a hot cup of tea or coffee for a delightful afternoon treat.

Cooking Tips

  • Ensure all ingredients are at room temperature for better mixing.
  • Do not overmix the batter to maintain the cake’s light texture.
  • Adjust the sweetness of the apricot jam or use a different flavor for variety.

Nutritional Benefits

  • Lemon: A great source of vitamin C and antioxidants.
  • Eggs: Provide high-quality protein and essential nutrients.
  • Coconut: Adds healthy fats and a unique texture to the cake.

Dietary Information

  • This recipe contains gluten, eggs, and dairy.
  • To make it dairy-free, use plant-based milk and jam without added dairy.

Nutritional Facts (per slice, based on 10 servings)

  • Calories: 220 kcal
  • Protein: 4 g
  • Carbohydrates: 30 g
  • Fat: 9 g
  • Fiber: 1 g

Storage

  • Store the cake in an airtight container at room temperature for up to 2 days.
  • Refrigerate for up to 5 days. Let the cake come to room temperature before serving.

Why You’ll Love This Recipe

  • Easy to prepare with simple ingredients.
  • A perfect balance of tangy lemon and sweet apricot jam.
  • Moist, fluffy, and deliciously nutty with shredded coconut.
  • A versatile cake for dessert, tea-time, or celebrations.

Conclusion
This Lemon Coconut Cake with Apricot Jam is a delightful treat that’s as beautiful as it is delicious. The tangy lemon, sweet apricot, and nutty coconut create a flavor combination that’s hard to resist. Whether for a casual gathering or a special occasion, this cake is sure to impress!

Frequently Asked Questions

  1. Can I use a different type of flour?
    Yes, you can use gluten-free flour or almond flour, but the texture may vary.
  2. What can I substitute for apricot jam?
    You can use any fruit jam, such as raspberry, strawberry, or peach.
  3. Can I use desiccated coconut instead of shredded coconut?
    Yes, desiccated coconut works as a substitute.
  4. How can I make this cake dairy-free?
    Use plant-based milk and jam without added dairy.
  5. Can I add nuts to the batter?
    Absolutely! Chopped almonds, walnuts, or pecans would add a delightful crunch.
  6. Can I use lemon extract instead of fresh lemon juice?
    Yes, but fresh lemon juice provides a brighter, fresher flavor.
  7. How do I prevent the cake from sticking to the mold?
    Grease the mold well and dust it lightly with flour before adding the batter.
  8. Can I freeze this cake?
    Yes, wrap slices tightly in plastic wrap and store in a freezer-safe container for up to 3 months.
  9. Can I add glaze instead of jam?
    Yes, a simple lemon glaze made with powdered sugar and lemon juice would work well.
  10. How can I tell if the cake is done?
    Insert a toothpick into the center; if it comes out clean, the cake is ready.