This Lemon Coconut Cake is a delightful and refreshing treat that combines the tangy flavor of lemon with the sweet, tropical taste of coconut. Perfect for any occasion, this cake is moist, fluffy, and sure to impress your family and friends.
Preparation Time
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
Ingredients
For the Cake
- Peel of 1 lemon
- 240 ml (8 fl oz) milk
- 1 egg
- 60 g (2 oz) sugar
- 20 g (0.7 oz) cornstarch
- 3 eggs
- 150 g (5.2 oz) sugar
- 150 ml (5 fl oz) vegetable oil
- Juice of 1 lemon
- 250 g (8.8 oz) flour
- 15 g (0.5 oz) baking soda
For the Topping
- 15 g (0.5 oz) honey
- 10 g (0.35 oz) desiccated coconut
Directions
Prepare the Milk Mixture
- Peel 1 lemon and set the peel aside.
- Heat 240 ml (8 fl oz) of milk until warm but not boiling.
- Let the milk cool to room temperature.
Make the Custard
- In a saucepan, whisk together 1 egg, 60 g (2 oz) sugar, and 20 g (0.7 oz) cornstarch.
- Gradually add the cooled milk to the mixture, stirring constantly.
- Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and set aside.
Prepare the Cake Batter
- Preheat your oven to 180°C (350°F).
- In a large mixing bowl, beat 3 eggs and 150 g (5.2 oz) sugar until light and fluffy.
- Add 150 ml (5 fl oz) vegetable oil and the juice of 1 lemon, and mix well.
- Add the lemon peel and mix to combine.
- Gradually add 250 g (8.8 oz) flour and 15 g (0.5 oz) baking soda, mixing until just combined.
- Gently fold in the prepared custard mixture.
Bake the Cake
- Pour the batter into a greased and floured cake pan.
- Bake in the preheated oven at 180°C (350°F) 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 to a wire rack to cool completely.
Add the Topping
- Warm 15 g (0.5 oz) honey slightly until it is easy to drizzle.
- Drizzle the honey over the cooled cake.
- Sprinkle 10 g (0.35 oz) desiccated coconut on top of the honey.
Serving Suggestions
- Serve the Lemon Coconut Cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- Enjoy it with a cup of tea or coffee for a delightful afternoon treat.
Cooking Tips
- Ensure the milk is not too hot when adding it to the egg mixture to avoid curdling.
- Gently fold in the custard mixture to keep the batter light and airy.
- Check the cake’s doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready.
Nutritional Benefits
- Lemon: Rich in vitamin C and antioxidants.
- Eggs: High in protein and essential vitamins.
- Coconut: Provides healthy fats and fiber.
Dietary Information
- Vegetarian: This recipe is suitable for vegetarians.
- Contains Dairy and Eggs: Not suitable for those with dairy or egg allergies.
Storage
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, keep the cake in the refrigerator for up to a week.
Why You’ll Love This Recipe
- Refreshing Flavor: The combination of lemon and coconut provides a fresh, tropical taste.
- Moist and Fluffy: The custard mixture keeps the cake moist and tender.
- Easy to Make: Simple ingredients and straightforward steps make this cake easy to prepare.
Conclusion
This Lemon Coconut Cake is a delightful and refreshing treat that will brighten up any occasion. With its tangy lemon flavor and sweet coconut topping, it’s a perfect dessert for spring and summer gatherings. Enjoy the moist and fluffy texture, and savor the tropical taste with every bite!