Cake with Lemon and Coconut

 

Lemon Coconut Cake

This Lemon Coconut Cake is a delicious and refreshing dessert that mixes the sour taste of lemon with the sweet, tropical flavor of coconut. Great for any event, this cake is soft, light, and will surely amaze your loved ones.

Time to Get Ready

• Time needed to prepare: 20 minutes
• Time to cook: 40 minutes
• Total time needed: 1 hour

Ingredients

For the Cake:

• 1 lemon (zested)
• 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) dried coconut

Instructions

Prepare the Custard:

1. Remove the skin from 1 lemon and set aside.
2. Warm 240 ml (8 fl oz) of milk until it is warm but not boiling. Let it reach room temperature.
3. In a pot, mix 1 egg, 60 g (2 oz) sugar, and 20 g (0.7 oz) cornstarch.
4. Slowly pour the cold milk into the mixture while stirring continuously.
5. Cook over medium heat, stirring constantly, until the mixture becomes thick. Remove from heat and set aside.

Prepare the Cake Batter:

1. Preheat your oven to 180°C (350°F).
2. In a large bowl, whisk together 3 eggs and 150 g (5.2 oz) sugar until light and fluffy.
3. Add 150 ml (5 fl oz) vegetable oil and the juice of 1 lemon, then mix thoroughly.
4. Mix in the lemon zest.
5. Gradually add 250 g (8.8 oz) flour and 15 g (0.5 oz) baking soda, mixing until just combined.
6. Carefully fold in the prepared custard mixture.

Bake the Cake:

1. Pour the batter into a greased and floured cake pan.
2. Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Topping:

1. Warm 15 g (0.5 oz) honey until it becomes easy to pour.
2. Once the cake is cooled, pour the honey on top.
3. Sprinkle 10 g (0.35 oz) of dried coconut over the honey.

Ways to Serve

• Enjoy the Lemon Coconut Cake with a spoonful of whipped cream or a scoop of vanilla ice cream.
• Pair with a cup of tea or coffee for a lovely afternoon snack.

Tips for Cooking

• Make sure the milk is not too hot when added to the eggs to prevent curdling.
• Carefully mix the custard into the batter to keep it fluffy and light.
• To test if the cake is ready, insert a toothpick in the middle. If it comes out clean, the cake is done.

Benefits for Your Health

• Lemons are full of vitamin C and antioxidants.
• Eggs are rich in protein and important vitamins.
• Coconut is good for you because it contains healthy fats and fiber.

Information about Food and Nutrition

• Vegetarian: This recipe is suitable for vegetarians.
• Contains milk and eggs: Not recommended for individuals with dairy or egg allergies.

Storage

• Keep the cake in a sealed container at room temperature for up to 3 days.
• To keep the cake fresh for a longer time, store it in the refrigerator for up to a week.

Reasons to Enjoy This Recipe

• Delicious Taste: The combination of lemon and coconut provides a fresh and tropical flavor.
• Soft and Fluffy: The custard mixture helps the cake stay moist and tender.
• Simple to Prepare: Basic ingredients and easy steps make this cake simple to make.

This Lemon Coconut Cake is a delightful and refreshing dessert that adds a touch of joy to any celebration. With its zesty lemon flavor and sugary coconut topping, this cake is perfect for spring and summer gatherings. Enjoy the soft and light texture, and savor the tropical flavor with every bite!