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!
