Lemon Coconut Cake is a refreshing, citrusy dessert that brings together the zesty brightness of lemons and the sweet, nutty flavor of coconut. This cake is light, fluffy, and moist, thanks to the addition of homemade custard, which adds an extra layer of richness to the texture.
Perfect for spring and summer gatherings, afternoon tea, or a delightful weekend treat, this cake pairs beautifully with whipped cream, vanilla ice cream, or a warm cup of coffee. Its combination of tangy lemon and sweet coconut makes it an irresistible dessert that will impress family and friends!
Ingredients
For the Cake (Serves 8-10)
- 1 lemon (zest and juice) – Adds a fresh citrusy aroma and flavor.
- 240 ml (8 fl oz) milk – Used in the custard for extra creaminess.
- 1 egg – Needed for the custard to thicken properly.
- 60 g (2 oz) sugar – Sweetens the custard.
- 20 g (0.7 oz) cornstarch – Helps thicken the custard.
- 3 eggs – Makes the cake light and fluffy.
- 150 g (5.2 oz) sugar – Sweetens the cake batter.
- 150 ml (5 fl oz) vegetable oil – Keeps the cake moist.
- 250 g (8.8 oz) flour – Provides the structure for the cake.
- 15 g (0.5 oz) baking soda – Helps the cake rise and become airy.
For the Topping
- 15 g (0.5 oz) honey – Adds a natural sweetness and a sticky glaze.
- 10 g (0.35 oz) dried coconut – Provides a nutty and chewy texture.
Step-by-Step Instructions
Step 1: Prepare the Milk (5 minutes)
- Zest the lemon and set it aside.
- Heat 240 ml of milk in a saucepan over low heat until warm but not boiling.
- Remove from heat and let it cool to room temperature before using.
Step 2: Make the Custard (10 minutes)
- In a saucepan, whisk together:
- 1 egg
- 60 g sugar
- 20 g cornstarch
- Slowly add the cooled milk, stirring constantly to prevent lumps.
- Place the saucepan over medium heat and cook, stirring continuously, until the mixture thickens into a custard.
- Remove from heat and let the custard cool completely.
Step 3: Prepare the Cake Batter (10 minutes)
- Preheat your oven to 180°C (350°F).
- In a large mixing bowl, whisk together:
- 3 eggs
- 150 g sugar
- Beat the mixture until it becomes light and fluffy.
- Gradually add:
- 150 ml vegetable oil
- Juice of 1 lemon
- Lemon zest
- Mix until fully incorporated.
- Slowly add 250 g flour and 15 g baking soda, stirring until just combined.
- Gently fold in the cooled custard mixture.
Step 4: Bake the Cake (40 minutes)
- Grease and flour a cake pan to prevent sticking.
- Pour the batter into the pan and spread it evenly.
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 5: Add the Topping (5 minutes)
- Heat 15 g honey until it becomes thin and easy to pour.
- Drizzle the warm honey over the cooled cake.
- Sprinkle 10 g dried coconut evenly on top.
Serving Suggestions
✔ With Whipped Cream or Ice Cream: A scoop of vanilla ice cream or a dollop of whipped cream pairs beautifully with the cake’s citrusy flavor.
✔ With Tea or Coffee: Enjoy with a cup of green tea, Earl Grey, or freshly brewed coffee for a delightful afternoon treat.
✔ As a Layered Cake: Slice the cake in half and spread a layer of lemon curd or coconut cream between the layers for extra indulgence.
Cooking Tips & Tricks
✔ Avoid Overheating the Milk: Ensure the milk is warm but not boiling to prevent curdling when mixed with eggs.
✔ Whisk the Custard Constantly: Stirring continuously while cooking the custard prevents lumps and creates a smooth texture.
✔ Mix Gently: Overmixing the batter can result in a dense cake. Mix only until the ingredients are combined.
✔ Check for Doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is ready!
Substitutions & Variations
1. Dairy-Free Version
- Use almond milk or coconut milk instead of regular milk.
2. Healthier Version
- Swap whole wheat flour for all-purpose flour for added fiber.
- Use honey or coconut sugar instead of white sugar.
3. Extra Coconut Flavor
- Add coconut extract or shredded coconut into the batter for a stronger coconut taste.
4. Glazed Lemon Coconut Cake
- Drizzle with a lemon glaze made by mixing powdered sugar and lemon juice for an extra tangy finish.
Frequently Asked Questions (FAQs)
1. Can I make this cake ahead of time?
Yes! This cake stays moist and delicious for up to 3 days at room temperature or a week in the fridge.
2. Can I freeze Lemon Coconut Cake?
Absolutely! Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
3. Why is my cake dense instead of fluffy?
Overmixing the batter can lead to a dense cake. Gently fold the ingredients together to keep the cake light.
4. Can I use coconut milk instead of regular milk?
Yes! Coconut milk will enhance the coconut flavor and make the cake even more tropical.
5. What size cake pan should I use?
A 9-inch round cake pan or a loaf pan works best for this recipe.
Nutritional Information (Per Serving – Approximate Values)
| Nutrient | Amount |
|---|---|
| Calories | 280-320 |
| Carbohydrates | 40g |
| Fat | 12g |
| Protein | 5g |
| Sugar | 18g |
Why You’ll Love This Recipe
✔ Bursting with Flavor: The zesty lemon and sweet coconut create a perfect balance.
✔ Moist and Tender: The custard-based batter keeps the cake incredibly soft.
✔ Easy to Make: Simple ingredients and step-by-step instructions make it beginner-friendly.
✔ Versatile: Enjoy as a dessert, snack, or breakfast treat!
Conclusion
This Lemon Coconut Cake is a perfect combination of fresh citrus flavors and tropical coconut sweetness. Whether you’re making it for a special occasion or just to satisfy a sweet craving, this cake is guaranteed to impress. Light, fluffy, and incredibly moist, it’s the perfect dessert to enjoy any time of the year.
So, grab your ingredients, bake a batch, and enjoy the delicious taste of lemon and coconut in every bite!