How to Make Easy Lemon-Coconut Cake with Raspberry Sauce - A Step-by-Step Guide

Looking for a light and refreshing dessert to satisfy your sweet tooth? Look no further than this Easy Lemon-Coconut Cake with Raspberry Sauce. This simple yet elegant recipe is perfect for any occasion, whether you're hosting a brunch, dinner party, or just craving a delightful treat to enjoy at home.

The combination of zesty lemon and sweet coconut in this cake creates a harmonious blend of flavors that will tantalize your taste buds. The addition of a tangy raspberry sauce provides...

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Ingredients

  • 2 lemons, divided
  • 2 cups all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 pinch salt
  • 2 ½ cups white sugar
  • 3 large eggs
  • 1 ½ cups extra-virgin olive oil
  • 1 ½ cups milk
  • 1 cup sweetened flaked coconut
  • 1 pint fresh raspberries
  • 3 tablespoons white sugar

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr 20 mins
  • Servings: 14
  • Yield: 1 9x13-inch cake

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
  • Zest 2 lemons into a small bowl. Juice 1 of the lemons into another small bowl. Reserve remaining lemon for another use.
  • Combine flour, baking powder, baking soda, and salt in a bowl.
  • Whisk sugar and eggs together in another bowl until they form a ribbon. Stir olive oil, milk, lemon zest, and 1/2 of the lemon juice into the sugar-egg mixture until thoroughly combined. Fold in dry ingredients and coconut, then pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove cake and let cool completely, 20 to 30 minutes.
  • While cake is baking, place raspberries, sugar, and remaining lemon juice in a small saucepan. Heat over medium-high heat and stir until raspberries break down and mixture has thickened and is starting to boil, 5 to 7 minutes. Remove from heat and place in a serving container.
  • Cut cake into pieces and spoon or pour some of the sauce over top.
  • Nutrition

    496 cal.

    • Total Fat: 27g
    • Saturated Fat: 6g
    • Cholesterol: 42mg
    • Sodium: 101mg
    • Total Carbohydrate: 60g
    • Dietary Fiber: 3g
    • Total Sugars: 43g
    • Protein: 5g
    • Vitamin C: 18mg
    • Calcium: 69mg
    • Iron: 1mg
    • Potassium: 150mg