lemon coconut cake recipe
Ready to try this mouthwatering lemon coconut cake recipe? Gather your ingredients, preheat your oven, and let us get baking! Your friends and family will be delighted by this refreshing treat. Share your baking adventures with us in the comments below.
Equipment
- Removable Bottom Round Cake Pan a normal cake tin would also work
Ingredients
- 2 large eggs
- 150 grams brown sugar use white sugar if you would like a lighter and fluffier cake
- 50 ml canola oil
- 125 ml cool water
- 30 ml vanilla essence
- The lemon zest of one lemon ( about a teaspoon of lemon zest)
- 250 grams all-purpose cake flour
- 1½ tsp baking powder
- pinch of salt
- 100 grams desiccated coconut unsweetened
cream cheese frosting
- 175 grams plain cream cheese
- the juice of half a lemon
- ¼ cup icing sugar
- 1 tsp vanilla essence
Instructions
- Preheat the oven to 180 degrees Celsius on bake.
- In a medium bowl, whisk the eggs and sugar using an electric mixer until the mixture is pale yellow.
- Add the rest of the wet ingredients namely: vanilla essence, canola oil, and cooled water to the egg mixture.
- In a separate large bowl, whisk the dry ingredients including the desiccated coconut until well combined.
- Fold the wet ingredients into the dry and make sure that all the ingredients are well combined.
- Place the well-combined cake batter into a lined or greased cake tine and bake fro 20-25 minutes or until the cake has risen and has a slightly golden brown look at the top.
How to make lemon cream cheese frosting
- Combine all the frosting ingredients and mix well until a delicious tangy and sweet frosting is formed.
- Add the frosting onto your cooled cake, top it with decorative lemon slices and enjoy.
