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