Description
A delightful Sticky Coconut Lemon Cake that combines the chewy texture of coconut with the zesty brightness of lemon, topped with a sweet honey drizzle.
Ingredients
Scale
- 200g (1 cup) desiccated coconut
- 150g (3/4 cup) unsalted butter, softened
- 150g (3/4 cup) granulated sugar
- 3 large eggs
- 150ml (2/3 cup) whole milk
- 180g (1 1/2 cups) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest of 2 lemons
- 2 tbsp lemon juice
- 50g (1/3 cup) chopped almonds (optional)
For the honey drizzle, you will need:
- 80ml (1/3 cup) honey
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 180°C (350°F) and grease a 22cm (9-inch) round cake pan.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and desiccated coconut.
- Cream together the softened unsalted butter and granulated sugar until light and fluffy, then add the eggs one at a time, mixing well after each addition. Stir in the whole milk, lemon zest, and lemon juice.
- Gradually fold the dry ingredients into the wet mixture until just combined. If using, fold in the chopped almonds.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the honey drizzle by heating honey and lemon juice in a small saucepan until smooth.
- Once the cake is baked, pour the honey drizzle over the warm cake and let it cool completely before transferring to a serving plate.
Notes
- Be careful not to overmix the batter to keep the cake light and fluffy.
- Use a kitchen scale for accurate measurements.
- Allow the cake to cool in the pan before transferring to maintain its shape.
- Store leftovers in an airtight container to maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Sticky Coconut Lemon Cake, Coconut Cake, Lemon Cake, Dessert Recipe