Moist and Lemony Coconut Cake recipe

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Ingredients

1 ½ cups self-rising flour
1 cup superfine sugar
½ cup cold unsalted butter, cut into pieces
4 eggs
1 cup milk
¼ cup lemon juice
2 teaspoons finely grated lemon zest
1 cup sweetened flaked coconut
¼ cup unsalted butter
2 ½ cups confectioners' sugar
2 tablespoons coconut milk powder
2 tablespoons lemon juice
2 teaspoons finely grated lemon zest
¼ cup sweetened flaked coconut

Nutrition Info

512 calories
carbohydrate: 73.5 g
cholesterol: 104 mg
fat: 22.6 g
fiber: 1.5 g
protein: 6 g
saturatedFat: 15.3 g
servingSize: -
sodium: 308.7 mg
sugar: 55.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Grease a 9-inch round baking pan.

  3. Place self-rising flour, superfine sugar, and 1/2 cup butter in a food processor, pulse until the mixture resembles coarse crumbs, about 20 seconds.

  4. Place eggs, milk, 1/4 cup lemon juice, and 2 teaspoons lemon zest in the food processor, and pulse until batter is just mixed, about 10 seconds more.

  5. Transfer batter to a large bowl, fold 1 cup coconut into the batter.

  6. Pour batter into prepared baking pan, smoothing the surface of the batter.

  7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

  8. Beat 1/4 cup butter with an electric mixer in a bowl until light and creamy.

  9. Gradually beat in confectioners' sugar, coconut milk powder, 2 tablespoons lemon juice, and 2 teaspoons lemon zest until frosting is smooth.

  10. Spread frosting over completely cooked cake.

  11. Sprinkle remaining 1/4 cup coconut atop frosted cake.

Recipe Yield

1 9-inch cake

Recipe Note

More-ish rich lemony quick food processor cake! Yummy dense, moist lemon coconut cake is similar to popular cafe cakes!

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