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Lemon Coconut Cake Recipe

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★★★★★

4.6 from 92 reviews

This light and refreshing Lemon Cake combines zesty lemon juice and zest with creamy canned coconut milk to create a moist, tender cake. Sweetened with unrefined cane sugar and made with self-rising flour, it’s an easy-to-make dessert perfect for any occasion. The cake is baked to a pale golden finish and can be elegantly dusted with powdered sugar and garnished with lemon slices for a simple yet beautiful presentation.

Ingredients

Scale

Wet Ingredients

  • 1/4 cup Lemon Juice plus zest from the same lemon
  • 1 1/4 cups Canned Coconut Milk

Dry Ingredients

  • 3/4 cup Unrefined Cane Sugar
  • 1 3/4 cups Self-Rising Flour
  • 1 dust Powdered Sugar (for decoration)

Instructions

  1. Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8-inch baking pan with non-stick parchment paper both on the bottom and sides to prevent sticking, then set aside.
  2. Mix Lemon and Coconut Milk: In a small bowl, whisk together the lemon juice and canned coconut milk until well combined. Set this mixture aside.
  3. Flavor Sugar: In a separate mixing bowl, add the unrefined cane sugar and grate the lemon zest into it. Use your fingertips to rub the zest into the sugar, infusing it with bright lemon flavor.
  4. Combine Dry and Wet Ingredients: To the sugar and zest mixture, add the self-rising flour and then pour in the lemon-coconut milk mixture you prepared earlier.
  5. Form Batter: Use a rubber spatula to stir all ingredients together until you achieve a smooth, consistent cake batter, making sure no flour lumps remain.
  6. Pour Batter Into Pan: Transfer the batter to the lined baking pan, spreading it evenly.
  7. Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean. Expect the top to stay pale with only lightly golden edges, which is normal.
  8. Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack and cool completely for about 1 hour.
  9. Decorate and Serve: Once cooled to room temperature, dust the cake lightly with powdered sugar. For an added decorative touch, garnish with a few lemon slices in the center before serving.

Notes

  • Use freshly squeezed lemon juice and zest for the best citrus flavor.
  • Canned coconut milk helps create a moist, tender crumb with a subtle hint of coconut.
  • Self-rising flour contains leavening agents, so no additional baking powder is needed.
  • Ensure the cake is completely cool before dusting with powdered sugar to prevent melting and clumping.
  • This cake pairs wonderfully with a cup of tea or fresh fruit for a light dessert option.

Keywords: lemon cake, coconut milk cake, easy lemon dessert, moist lemon cake, self-rising flour cake, vegetarian dessert

Find it online: https://cheframiflavor.com/lemon-coconut-cake-recipe/