A nice and moist cake with a tropical twist of toasted coconut and tangy lemon-coconut milk glaze. Perfect with a freshly brewed tea or coffee. A rainy afternoon pick-me-upper for sure!
Servings: 8
Time: 60 minutes
Ingredients:
Coconut Lemon Cake:
- 1 1/2 cup (180 g) all purpose flour
- 1 cup (225 g) granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 Tbsp lemon zest
- 1/4 cup (60 ml) fresh lemon juice
- 1/2 cup (120 ml) canola oil
- 1/2 cup (125 g) sour cream or full fat Greek yogurt
- 1/4 cup (60 ml) unsweetened coconut milk
- 2 large eggs, beaten
- 1/2 cup (45 g) shredded sweetened coconut
Glaze:
- 10 Tbsp confectioners sugar
- 3 Tbsp coconut milk
- 1 Tbsp coconut or canola oil
- pinch of salt
- extra lemon zest for garnish
Preparation:
Preheat the oven at 350°F/175°C.
Line a 9-inch spring form bottom with parchment paper. Butter and flour bottom and sides of the spring form. Shake off excess flour.
Grate enough lemon zest to obtain 3 tablespoons. Juice the lemons to obtain 1/4 cup (60 ml). Add zest and juice to a bowl. Whisk in the canola oil, sour cream or Greek yogurt, coconut milk and the eggs. In another bowl, mix together flour, sugar, baking powder, baking soda and salt. Add the lemon/sour cream mix to the flour mix and stir until well combined.
Scrape the batter into the spring form and smooth the top. Sprinkle the shredded coconut evenly over the batter. Bake for 35 minutes or until a toothpick inserted in the center of the cake comes out clean with only a few crumbs attached to it. Let the cake cool in the spring form for about 10 minutes before taking it out of the pan.
To make the glaze: Whisk canola oil, coconut milk and salt in a small bowl. Add the confectioners sugar by the spoon, mix well until smooth. Drizzle it over the cooled cake and sprinkle with extra lemon zest. Let the glaze set before serving.
