How to Make Lemon Cake with Toasted Coconut - A Step-by-Step Guide

When life gives you lemons, make a delicious lemon cake with toasted coconut! This delightful and refreshing dessert is perfect for any occasion, whether you're hosting a summer barbecue or simply craving a sweet treat to brighten up your day. The combination of tangy lemon flavor and nutty toasted coconut creates a mouthwatering cake that is sure to please.

Made with simple and wholesome ingredients, this lemon cake with toasted coconut is easy to make and will impress your friends and f...

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Ingredients

  • ¾ cup shredded unsweetened coconut
  • 2 cups all-purpose flour, sifted
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 pinch salt
  • 3 large eggs
  • 1 ¾ cups white sugar
  • 1 ¾ cups whole milk
  • 1 cup extra-virgin olive oil
  • 5 tablespoons lemon zest
  • 5 tablespoons lemon juice
  • 1 teaspoon vanilla extract

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Servings: 12
  • Yield: 1 9x13-inch cake

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Spread coconut on a baking sheet.
  • Bake in the preheated oven until lightly toasted, about 5 minutes. Remove and let cool while you prepare the cake. Leave the oven on.
  • Combine flour, baking powder, baking soda, and salt in a large bowl.
  • Whisk eggs and sugar together in another large bowl until very well combined. Stir in milk, oil, lemon zest, lemon juice, and vanilla extract; mix until well combined. Fold in dry ingredients and add coconut. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.
  • Nutrition

    437 cal.

    • Total Fat: 25g
    • Saturated Fat: 7g
    • Cholesterol: 50mg
    • Sodium: 104mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 2g
    • Total Sugars: 32g
    • Protein: 5g
    • Vitamin C: 3mg
    • Calcium: 72mg
    • Iron: 2mg
    • Potassium: 127mg