Fluffy cakes are the perfect match for a summer afternoon, whether with friends, in the backyard, or just simply kickbacked. Our coconut-lemon cake makes for the perfect company wherever you are. And you all need to do to secure this agreeable guest is a handful of ingredients and a handful of ingredients.
Tastes Like Summer: Our Coconut-Lemon Cake
When tangy lemon flavor meets the ever-sweet coconut, you immediately feel like you’re on vacation, all without ever getting on a plane. Maybe it’s our own wanderlust that keeps us digging into coconut-lemon cake! Or maybe it’s its sweet, sweet simplicity. This is a beginner-friendly recipe that will delight new chefs and dessert lovers alike. Though, they’re usually one in the same!
The cake’s airy batter is made with creamy coconut milk and refined with a splash of lemon juice to cut through the cream. The latter ingredient is also used to make the cake’s refreshing glaze as well. Our coconut-lemon cake is just as much about flavor as it is about scent and texture: lemon zest undoubtedly also provides a small firework of aromas, while chopped pistachios round off the delicious taste experience with their crunchy bite. Not to mention, how beautiful does yellow of the cake pair with the white of the glaze and green of the pistachio? What a sight to behold!
The time you invest in the coconut-lemon Cake is minimal, as is so often the case with a loaf cake. You’ll only be in the kitchen for 25 minutes. Mixing the batter is super quick and will only take a few minutes. As the cake cools, you’ll have the opportunity to make the glaze, which you can the artfully (or heartfully) drizzle over the cooled-cake. Now all you have to do is sprinkle the chopped pistachios and some lemon zest over it, and your masterpiece is ready to debut!
Enjoy the veritable cornnucopia that summer is with our strawberry coconut cake, peach sheet cake, and cherry meringue cake recipes.
Coconut-Lemon Cake
Ingredients
- 2⅓ cups all-purpose flour
- ½ cup sugar
- 2 tsp vanilla extract
- 1 tbsp baking powder
- ½ cup shredded coconut
- 1¾ cups creamy coconut milk
- 2 tbsp lemon Juice
- 1 organic Lemon
- 1½ cups powdered sugar
- ¼ cup pistachios chopped
Instructions
- Preheat oven to 350°F.
- Sift the flour into a bowl and mix it with the sugar, vanilla extract, baking powder, and shredded coconut.
- Stir in the coconut milk and lemon juice and spread the batter evenly into a greased loaf pan.
- Bake the cake for 45 minutes.
- Wash the lemon, dry it, and zest it into a bowl.
- Squeeze out the juice and mix it with the powdered sugar.
- Spread the glaze over the cake as soon as it has baked and cooled. Finally, sprinkle with lemon zest and pistachios.