LEMON COCONUT CAKE

HOW TO MAKE LEMON COCONUT CAKE

Lemon and coconut are a flavor combination that was intended to be together, and this light and very moist treat have the ideal proportion of lemon taste to coconut flavor.

The fresh and tasty Lemon Coconut Cake with Lemon Curd Filling and Whipped Coconut Cream Cheese Frosting that we are going to make today is the ideal sweet treat for the spring season! Lemon cakes are popular throughout the year, but in the summertime, we have a particularly strong need for lemon cakes as well as other delectable fruity combinations.

THE INGREDIENTS LIST:

Large-Sized eggs; I used 4.

1/2 cup.Of vegetable oil.

300 grams.Of granulated sugar.

250 grams.Of all-purpose flour.

120 grams.Of grated unsweetened desiccated coconut.

4 Tsp.Of baking powder.

1/2 Tsp.Of salt.

1/2 cup.Of milk.

1/4 cup.Of freshly squeezed lemon juice.

2 Tbsp.Of lemon zest.

1 Tsp.Of pure vanilla extract.

FOR MAKING THE ICING AND GARNISH THE CAKE, YOU’LL NEED THE FOLLOWING INGREDIENTS:

125 grams. Of confectioners’ sugar-sifted.

Approx. 3 Tbsp.Of cream/milk.

1 Tsp.Of vanilla extract.

45 grams.Of toasted sweetened coconut.

PREPARATION:

1st Step

To begin, prepare your oven by preheating it to 350 degrees Fahrenheit, also prepare your cake pan by greasing and flouring it.

2nd Step

Mix the eggs and sugar until thick, either with an electric mixer or by hand. After incorporating the oil gradually, mix in the vanilla, then beat in the lemon juice and zest.

3rd Step

Using a pastry blender, combine the flour with the coconut and then the liquid. Mix till there are no lumps,

4th Step

Pour the batter into the pan that you have prepared (s). Bake in the center of your preheated oven until the cake registers 200 degrees F on an instant-read thermometer; this should take roughly 25 to 30 minutes for layer cakes, 35 to 40 minutes for rectangular cakes, and 40 minutes for cakes baked in tube or Bundt pans.

5th Step

Allow the cake to cool in the pan for five to ten minutes before removing it. After using a spatula to gently release the cake from the edges of the pan, put the cake out onto a rack to complete cooling.

6th Step

To decorate the cake when it has cooled, combine the confectioners’ sugar that has been sifted with the vanilla extract and enough cream or milk to make the mixture spreadable.

7th Step

Spread a thin layer of frosting on top of the cake and sprinkle with toasted coconut to finish it off. Wait until the frosting has hardened before serving.