Lemon cakes are a must-have for spring and summer. They taste wonderfully fresh and always offer a flavor vacation. Looking to go on a culinary journey? Then we invite you to join us for a piece of lemon coconut pudding cake. The journey is neither long nor arduous, but it is delicious.
Our Moist Lemon Coconut Pudding Cake
What’s special about our lemon coconut pudding cake is that you don’t need to prepare a crust like you might for a cheesecake. This saves a lot of work, because you’ll only need to bake the batter once. But do believe that this lemon coconut pudding batter is certainly enough on its own!
And this batter turns out wonderfully moist and creamy after baking. That’s why our lemon coconut pudding cake is one of our absolute favorites. The combination of lemon and coconut is so perfectly balanced and unexpected, it might just become your favorite combination.
For the batter, you need lemon juice and zest , do make sure to use organic fruit, and of course pudding. And not a small amount of it: We use three packets of instant vanilla pudding mix, which we mix with the remaining ingredients. Which, by the way, there are only six other ingredients in total. So the shopping list is nice and short, and who knows, maybe you already have the necessary products at home? Wonderful, then you can save yourself the trip to the supermarket and start baking right away!
You can never have enough lemons at home. Whether as a cake ingredient, for seasoning salad dressings and sauces, or as an addition to homemade lemonades: these yellow gems are truly the perfect addition to countless recipes.
After just 20 minutes of prep, you only need ten minutes of baking for this fantastic cake. In around thirty minutes you’ll have whipped up a delectable dessert and be have arrived to your flavor destination! Enjoy!
It’s just so hard to get enough of lemon cakes, they’re so versatile and delectable! Have you tried our coconut-lemon cake? Other recipes like our blueberry lemon sheet cake and our buttermilk lemon sheet cake are simple yet delicious.
Lemon Coconut Pudding Cake
Equipment
- 1 (9-in.) springform pan
Ingredients
- 3 eggs
- ½ cup butter melted
- ⅓ cup sugar
- 3 packets instant vanilla pudding mix
- 1 tbsp baking powder
- ½ organic lemon
- ¾ cups sweetened shredded coconut
Instructions
- Preheat the oven to 350°F.
- In a bowl, whisk the eggs with the melted butter and sugar until creamy.
- Add the instant pudding mix and baking powder, and whisk until smooth.
- Wash the lemon, zest it into the batter. Juice it and then whisk it into the batter.
- Fold in the shredded coconut.
- Line a springform pan with parchment paper, or grease it. Pour in the batter and for 30 minutes.