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Lemon and Coconut Cake

A delightful cake combining the flavors of lemon and coconut, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 cups unsweetened shredded coconut
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, softened
  • 1 cups whole milk
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • Zest of 2 lemons
  • Juice of 1 lemon
For the Frosting
  • 1 cups unsalted butter, softened
  • 4 cups powdered sugar
  • 2-4 tablespoons lemon juice to achieve desired consistency
  • A handful of shredded coconut for decoration

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the flour, sugar, shredded coconut, baking powder, and salt.
  3. In another bowl, beat the softened butter until it's light and fluffy.
  4. Add milk, eggs, vanilla extract, lemon zest, and lemon juice to the butter. Mix until well combined.
  5. Gradually add the dry ingredients to the wet mixture and stir until just blended.
  6. Grease your cake pans and evenly pour the batter into them.
  7. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool the cakes in the pans for about 10 minutes, then transfer to a wire rack.
Frosting
  1. Beat the butter for the frosting until creamy, then gradually add the powdered sugar, mixing until smooth.
  2. Add lemon juice to reach your desired consistency.
  3. Once the cakes are completely cool, spread frosting between the layers and on top and sides. Decorate with shredded coconut.

Notes

Lemon zest is essential for flavor; this cake can be made a day in advance and tastes better the next day. Store in an airtight container in the fridge for up to three days.