Coconut Lemon Cake
The coconut lemon cake recipe is a perfect recipe for coconut and lemon flavor lovers. It is very fluffy, light, and very delicious.
This impressive recipe is a combination of coconut and lemon flavors. So you have to think about the flavors in your mind and go to try it. It’s pretty simple to make and very delicious. It’s an amazing recipe to make for cold days with a cup of tea. It is fluffy, light, and flavourful. you can make it with simple ingredients in your kitchen.
What are the ingredients for coconut lemon cake?
- Eggs
- Milk OR yogurt
- Oil
- Sugar
- Vanilla
- vinegar
- Lemon zest
- Coconut
- Flour
- Baking soda & Baking powder
- Salt
How to make coconut lemon cake
- Preheat your oven to 180 celsius.
- Grease a cake pan with oil and flour to ensure the cake will not stick in the pan.
- In a blender add the eggs, milk, oil, lemon zest, vanilla, 3 tablespoons of coconut, and vinegar, and blend them for 3 minutes.
- In a bowl Sift the flour, baking soda, baking powder, and salt, mix them well then add 4 tablespoons of coconut.
- Pour the liquid mixture onto the flour mixture and mix well until all ingredients are combined and there are no lumps in the batter( Do not over-mix the batter).
- In the cake pan pour the cake batter.
- Tap the pan on the table a few times to get the bubbles out.
- Bake the cake in preheated oven for 30 – 40 minutes( after 30 minutes keep a close eye on it because every oven is different in terms of temperature put a toothpick in the middle of the cake if it’s clean then the cake is baked).
- Leave it to rest in the cake pan for 20 minutes before flipping it.
- Decorate it with coconut.
FREQUENTLY ASKED QUESTIONS
HOW LONG DOES THE coconut lemon cake RECIPE LAST?
It lasts for up to 2 weeks, but keep it covered.
CAN YOU FREEZE coconut lemon cake?
I’m not sure if you will leave any piece of this perfect cake to freeze, however, of course, you can freeze it for up to 1 _ 2 month.
CAN YOU USE MILK INSTEAD OF YOGURT?
Absolutely you can use either milk or yogurt but make sure it should be at room temperature.
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Coconut Lemon Cake
Ingredients
- 2 Eggs
- 1 cup Milk
- 1¼ cup sugar
- ¾ cup Oil
- 1 tablespoon Vanilla
- 1 tablespoon vinegar
- 3 teaspoons Lemon zest
- 7 teaspoons Coconut
- 2¼ cups Flour
- 1 teaspoons Baking soda
- 2 teaspoon Baking powder
- ½ teaspoons Salt
Instructions
- Preheat your oven to 180 celsius.
- Grease a cake pan with oil and flour to ensure the cake will not stick in the pan.
- In a blender add the eggs, milk, oil, lemon zest, sugar, vanilla, 3 tablespoons of coconut, and vinegar, and blend them for 3 minutes.
- In a bowl Sift the flour, baking soda, baking powder, and salt, mix them well then add 4 tablespoons of coconut.
- Pour the liquid mixture onto the flour mixture and mix well until all ingredients are combined and there are no lumps in the batter( Do not over-mix the batter).
- pour the cake batter in the cake pan.
- Tap the pan on the table a few times to get the bubbles out.
- Bake the cake in preheated oven for 30 – 40 minutes( after 30 minutes keep a close eye on it because every oven is different in terms of temperature put a toothpick in the middle of the cake if it’s clean then the cake is baked).
- Leave it to rest in the cake pan for 20 minutes before flipping it.
- Decorate it with coconut.
Notes
- In this recipe you can use either milk or yogurt but make sure it should be at room temperature.