Cake with Lemon and Coconut

Lemon Coconut Cake : A Refreshing and Tropical Dessert Delight"

Introduction:

This Lemon Coconut Cake is the perfect blend of tangy lemon and sweet coconut, creating a light and airy dessert that’s ideal for any occasion. Whether you’re hosting a spring gathering or simply craving something sweet, this cake will impress your guests with its fresh, tropical flavor and soft, tender crumb. Simple to make and delicious to eat, this cake is sure to become a favorite in your recipe collection.

Preparation Time:

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Cooling Time: 1 hour

Ingredient List:

For the Cake:

• Zest of one lemon – Adds a burst of citrus flavor.
• 240 ml (8 fl oz) of milk – Provides moisture and richness.
• 1 egg – Helps bind the ingredients and adds structure.
• 60 grams (2 oz) of sugar – Sweetens the custard.
• 20 grams (0.7 oz) of cornstarch – Thickens the custard for a smooth texture.
• 3 eggs – Creates a light and fluffy batter.
• 150 grams (5.2 oz) of sugar – Adds sweetness to the cake.
• 150 ml (5 oz) of vegetable oil – Keeps the cake moist.
• Juice of one lemon – Infuses the cake with fresh lemon flavor.
• 250 grams (8.8 oz) of all-purpose flour – Forms the base of the cake.
• 15 grams (0.5 oz) of baking soda – Helps the cake rise and become light.

For the Topping:

• 15 grams (0.5 oz) of honey – Adds a sweet glaze.
• 10 grams (0.35 oz) of shredded coconut – Provides a tropical finish.

Directions:

1. Prepare the Milk:

• Zest one lemon and set the zest aside.
• Heat the milk until warm (not boiling) and allow it to cool to room temperature.

2. Make the Custard:

• In a small saucepan, whisk together one egg, 60 grams of sugar, and 20 grams of cornstarch.
• Slowly pour the cooled milk into the egg mixture, stirring constantly.
• Cook the mixture over medium heat, stirring continuously until it thickens into a custard. Remove from heat and set aside to cool.

3. Prepare the Cake Batter:

• Preheat your oven to 180°C (350°F). Grease and flour a cake pan.
• In a large mixing bowl, whisk together 3 eggs and 150 grams of sugar until the mixture is light and fluffy.
• Add the vegetable oil and lemon juice, mixing until well combined.
• Stir in the lemon zest.
• Gradually add the flour and baking soda, mixing just until combined.
• Gently fold the cooled custard into the cake batter, being careful not to deflate the mixture.

4. Bake the Cake:

• Pour the batter into the prepared cake pan.
• Bake in the preheated oven for 40 minutes, or until a toothpick inserted into 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.

5. Add the Topping:

• Warm the honey until it is smooth and pourable.
• Drizzle the honey over the cooled cake.
• Sprinkle the shredded coconut on top, allowing it to stick to the honey glaze.

Serving Suggestions:

• With Whipped Cream or Ice Cream: Serve the Lemon Coconut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• Afternoon Tea: Pair with a cup of tea or coffee for a delightful afternoon snack.

Tips for the Perfect Lemon Coconut Cake:

• Temperature Control: Ensure the milk is not too hot when adding it to the eggs to prevent curdling.
• Gentle Mixing: Fold the custard into the batter gently to maintain a light and fluffy texture.
• Check for Doneness: Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.

Health Benefits:

• Lemons: Rich in vitamin C and antioxidants, lemons add both flavor and health benefits.
• Coconut: Provides fiber and healthy fats, making this cake a slightly healthier indulgence.
• Eggs: Packed with protein and essential vitamins.