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Lemon Coconut Cake

Moist Lemon Coconut Cake Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 402
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup full-fat coconut milk (stirred)
  • 1/4 cup fresh lemon juice
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup powdered sugar
  • 2 to 3 tbsp fresh lemon juice (for glaze)

Method
 

  1. Preheat oven to 350°F (180°C) and grease a 9x5-inch loaf pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk eggs, oil, coconut milk, 1/4 cup lemon juice, zest, and vanilla until smooth.
  4. Pour wet ingredients into dry and stir until just combined, then gently fold in shredded coconut.
  5. Pour batter into the prepared pan and bake for 50 to 55 minutes, until a toothpick comes out clean.
  6. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  7. Whisk powdered sugar with 2 to 3 tbsp lemon juice to make the glaze. Drizzle over the cooled cake and let set before slicing.

Notes

Cool the cake completely before glazing, otherwise the glaze will melt and soak in unevenly. For the neatest slices, use a serrated knife.