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.
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.