A delicious marriage of lemon and coconut in a simple cake. No frosting needed. This is perfect for a light snack with your favorite tea or coffee.
Delicious and simple cake with flowers from my kangkong (water spinach) plant.:)
To make the cake, start by mixing dry ingredients in a large bowl and mix well with a wooden spoon or wire whisk or…your mixer. Set aside.
Combine wet ingredients — eggs, coconut milk, and coconut oil or melted butter in another bowl. Mix well.
Add coconut milk mixture to the flour mixture and mix until there’s no more lumps.
Stir-in the toasted desiccated coconut
Pour batter into the prepared pan and bake in the preheated.
Cool cake completely before slicing. This cake keeps for up to 5 days. Enjoy!
Lemon Coconut Cake
Servings: 6 people
Lemon adds a refreshing touch to this coconut cake
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Preheat oven to 350°F.
Butter a 9inch square or round pan.
LIne bottom with parchment paper.
In a large mixing bowl, combine flour, brown sugar, baking powder and lemon zest.
Mix well and set aside.
In another bowl, mix coconut milk, eggs and coconut oil (or melted butter).
Mix well then pour onto the flour mixture.
Mix well with a wire whisk or wooden spoon until there is no more lumps.
Stir in toasted coconut.
Pour batter into the prepared pan and bake in a preheated oven for 30-35 minutes or until knife inserted in the center of the cake comes out clean.
Take cake out of the oven and let cool completely on a wire rack before sering.
Dust top of cake with confectioners sugar (optional).