Lemon Coconut Cake

I’ve been day dreaming about cake lately… Not that this is anything new, but it has become the baked good that occupies most of my thoughts. I catch myself listing off ideas for simple butter cakes with fluffy frosting… or cupcakes filled with jam and pastry cream… or spongy citrus cakes with tangy glazes…

Such was the case when I felt the need to bake this cake. I had fresh lemons and shredded coconut in need of use, and I wondered what the two would be like together… Turns out just wonderful.

This cake is beautifully fluffy, and has the most wonderful punch of sweet lemon tang from the fresh lemon slices baked on top. The coconut is not an overwhelming flavour in this recipe but it does create a wonderful tender crumb and a lovely flavour note with the lemon.

All finished off with a lemon glaze because, well, who would I be if I didn’t glaze a cake?

I fell in love with this recipe not only because of how delicious it is, but also because of how beautiful it is. This is a wonderfully simple cake to make, and yet it looks incredibly elegant and pretty with the baked lemon slices on top.

Scroll down for the recipe friends. Happy Baking <3

Lemon Coconut Cake

Things you need…

1 cup butter, softened
2 cups granulated sugar
2 tbsp lemon zest
1 tsp vanilla
4 eggs, room temp
1 cup sour cream (preferably full fat)
1/3 cup lemon juice
2 cups all purpose flour
3/4 cup coconut
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 lemon, thinly sliced for the top of your cake

Lemon Glaze
3-4 tbsp lemon juice
1 cup powdered sugar

How to make…

Preheat oven to 350 degrees and grease a 9×12 inch baking pan. Set aside.

In a large mixing bowl, cream together butter, sugar and lemon zest until pale and fluffy. Add in eggs, one at a time, beating well after each addition. Scrape down the sides of your bowl and add vanilla extract and coconut; beat until fluffy.

Whisk together flour, salt, baking soda, baking powder. In a separate bowl, whisk together sour cream and lemon juice. Add in 1/3 of the flour mixture to the wet ingredients and mix on low to just combine. Add in 1/2 of the sour cream and mix until just combined. Repeat this process with the remaining flour and sour cream ending with the last 1/3 of flour mixture. Scrape down the sides of the bowl and beat on low speed until there are no lumps in your batter, but don’t over-mix.

Pour batter into prepared pan. Top with lemon slices and place on the center rack of your oven to bake for 35-45 minutes or until the center the top is golden and the of the cake is set to the touch or a skewer comes out clean when inserted in the center.

Remove from oven and allow to cool for 20 minutes in the pan before turning out onto a wire rack and allowing to cool completely to room temperature.

While your cake cools, prepare your glaze. Whisk together 3 tbsp of lemon juice with powdered sugar. If your glaze is too thick add a bit more lemon juice. Drizzle over your cake and serve.