Easy Homemade Coconut Lemon Cake
A simple homemade coconut and lemon cake provides a quick dessert or teatime treat, easily enhanced with vanilla icing.
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Instructions
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Preheat oven to 350F (180C). Grease and flour cake pan(s). Zest and juice a lemon.
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Beat eggs and sugar until thick. Incorporate oil gradually, then add vanilla, lemon juice, and zest.
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Stir in flour, coconut, baking powder, and salt, then milk; beat until smooth.
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Pour batter into prepared pan(s). Bake for 25-40 minutes, depending on pan type, or until a tester comes out clean.
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Cool cake in pan 5-10 minutes, then transfer to a rack to cool completely.
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Prepare icing by mixing confectioners' sugar, vanilla, and enough cream or milk for a spreadable consistency. Spread over cooled cake and top with toasted coconut.
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To toast coconut, bake a single layer of grated coconut on a baking sheet at 350F (180C) for 5-8 minutes until golden. Mix with powdered sugar and cool.