Lemon Coconut Cake Recipe
Indulge in the delightful flavors of a Lemon Coconut Cake that will transport your taste buds to a tropical paradise. This article provides you with a step-by-step guide to creating this mouthwatering dessert, complete with a tangy lemony kick and a sweet coconut twist. Get ready to embark on a culinary journey as we explore the ingredients and instructions for making this delectable treat.
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Ingredients
Let’s start by listing all the ingredients you’ll need for this Lemon Coconut Cake. It’s always a good idea to gather everything in advance to ensure a smooth baking process. Here’s a table summarizing the ingredients:
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For the Cake:
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| Ingredients | Quantity |
|---|---|
| 2 cups all-purpose flour | |
| 1 1/2 teaspoons baking powder | |
| 1 1/2 cups granulated sugar | |
| 3 large eggs | |
| 1 tablespoon lemon zest (from about 2 lemons) | |
| 1/4 cup fresh lemon juice | |
| 1 teaspoon pure vanilla extract | |
| 1 cup buttermilk |
For the Lemon Coconut Frosting:
| Ingredients | Quantity |
|---|---|
| 1 cup unsalted butter, softened | |
| 4 cups powdered sugar | |
| 2 tablespoons fresh lemon juice | |
| 1 tablespoon lemon zest | |
| 1/2 cup shredded coconut |
For Garnish (Optional):
| Ingredients | Quantity |
|---|---|
| Additional shredded coconut | |
| Lemon slices or zest curls |
Instructions
Now, let’s dive into the detailed instructions on how to prepare this heavenly Lemon Coconut Cake. Follow these steps carefully for a perfect outcome:
Prepare the Cake:
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy. This should take about 3-4 minutes.
- Add Eggs and Flavorings: Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest, fresh lemon juice, and pure vanilla extract.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide and Bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely.
Prepare the Lemon Coconut Frosting:
- Cream Butter: In a mixing bowl, beat the softened butter until it becomes creamy.
- Add Sweetness and Zest: Gradually add the powdered sugar, fresh lemon juice, and lemon zest to the butter, mixing until the frosting becomes smooth and well combined.
- Fold in Coconut: Fold in the shredded coconut, ensuring it’s evenly distributed throughout the frosting.
Assemble and Frost:
- Layer the Cake: Once the cakes have cooled, place one layer on a serving plate or cake stand. Spread a generous layer of the lemon coconut frosting over the top.
- Top Layer and Frost: Carefully place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.
- Garnish (Optional): If desired, garnish the cake with additional shredded coconut and lemon slices or zest curls for a visually appealing finish.
