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Coconut lemon cake garnished with icing, lemon zest and pistachios.

Coconut-Lemon Cake

Franziska
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 small loaf pan

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.