Coconut Lemon Cake
Coconut lemon cake is a popular dessert in many tropical regions, as it combines the refreshing flavors of coconut and lemon.
This is vegetarian recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Coconut Lemon Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease a cake pan.
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In a mixing bowl, whisk together the flour, baking powder, and salt.
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In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
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Beat in the eggs, one at a time.
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Stir in the coconut milk, lemon zest, and lemon juice.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Fold in the shredded coconut.
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Pour the batter into the greased cake pan and smooth the top.
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Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Dust with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 390kcal
- % Daily Value *
- Total Fat 19g30%
- Total Carbohydrate 51g17%
- Sugars 36g
- Protein 3.5g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
