Lemon Coconut Cake

Ingredients

For the Cake:

Zest of 1 lemon
240 ml (8 fl oz) milk
1 egg
60 g (2 oz) sugar
20 g (0.7 oz) cornstarch
3 eggs
150 g (5.2 oz) sugar
150 ml (5 fl oz) vegetable oil
Juice of 1 lemon
250 g (8.8 oz) flour
15 g (0.5 oz) baking soda

For the Topping:

15 g (0.5 oz) honey
10 g (0.35 oz) shredded coconut

Instructions

1. Prepare the Milk:

Begin by zesting 1 lemon and setting the zest aside.
Warm 240 ml of milk until it’s just warm but not boiling.
Allow the milk to cool to room temperature.

2. Make the Custard:

In a medium saucepan, whisk together 1 egg, 60 g sugar, and 20 g cornstarch.
Gradually pour the cooled milk into the egg mixture, stirring constantly.
Cook over medium heat, stirring continuously, until the mixture thickens. Remove from heat and set aside.

3. Prepare the Cake Batter:

Preheat your oven to 180°C (350°F).
In a large mixing bowl, whisk together 3 eggs and 150 g sugar until light and fluffy.
Gradually add 150 ml vegetable oil and the juice of 1 lemon, whisking until well combined.
Stir in the reserved lemon zest.
Slowly fold in 250 g flour and 15 g baking soda until just incorporated.
Gently fold the prepared custard into the batter.

4. Bake the Cake:

Pour the batter into a greased and floured cake pan.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

5. Add the Topping:

Gently warm 15 g honey until it’s easily pourable.
Drizzle the honey over the cooled cake.
Sprinkle 10 g shredded coconut over the honey.

Serving Suggestions

Serve this Lemon Coconut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat.
Pair it with a cup of tea or coffee for a perfect afternoon snack.

Cooking Tips

Ensure the milk is only warm when mixing it with the eggs to prevent curdling.
Gently fold the custard into the batter to maintain a light, airy texture.
To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready.

Health Benefits

Lemon: Rich in vitamin C and antioxidants.
Eggs: A great source of protein and essential vitamins.
Coconut: Provides healthy fats and dietary fiber.

Nutritional Information

Vegetarian: This recipe is suitable for vegetarians.
Allergens: Contains dairy and eggs; not recommended for those with dairy or egg allergies.

Storage

Store the cake in an airtight container at room temperature for up to 3 days.
For longer freshness, refrigerate the cake for up to a week.

Why You’ll Love This Recipe

Delicious Flavor: The combination of lemon and coconut offers a refreshing and tropical taste.
Moist and Tender: The addition of custard keeps the cake soft and fluffy.
Easy to Make: With simple ingredients and straightforward instructions, this cake is a breeze to prepare.

This Lemon Coconut Cake is a delightful dessert that brings a burst of tropical flavor to any occasion. With its zesty lemon notes and sweet coconut topping, it’s perfect for spring and summer gatherings. Savor the moist, tender texture and enjoy a taste of sunshine in every bite!