This Lemon Coconut Cake is a refreshing, light, and flavorful dessert, perfect for any occasion. With its zesty lemon flavor and a sweet coconut topping, it brings a tropical touch to your celebrations.
Ingredients:
- 1 lemon (for zest and juice)
- 240 ml (8 fl oz) milk
- 60 g (2 oz) sugar
- 20 g (0.7 oz) cornstarch
- 150 g (5.2 oz) sugar
- 3 eggs
- 150 ml (5 fl oz) vegetable oil
- 250 g (8.8 oz) flour
- 15 g (0.5 oz) baking soda
- 15 g (0.5 oz) honey
- 10 g (0.35 oz) shredded coconut
Instructions:
- Prepare the Milk and Custard:
- Peel the skin of 1 lemon and set it aside.
- Warm 240 ml (8 fl oz) of milk in a pan over low heat, ensuring it’s warm but not boiling.
- In a bowl, mix 1 egg, 60 g (2 oz) of sugar, and 20 g (0.7 oz) cornstarch. Slowly pour in the warm milk, stirring constantly.
- Cook over medium heat, stirring continuously, until the mixture thickens. Remove from heat and set it aside to cool.
- Prepare the Cake Batter:
- Preheat your oven to 180°C (350°F).
- In a large bowl, whisk together 3 eggs and 150 g (5.2 oz) sugar until the mixture is light and fluffy.
- Add 150 ml (5 fl oz) of vegetable oil and the juice of the lemon, and mix well.
- Add the lemon zest and stir it in.
- Gradually mix in 250 g (8.8 oz) flour and 15 g (0.5 oz) baking soda until just combined.
- Carefully fold in the cooled custard mixture, ensuring the batter stays light and airy.
- Bake the Cake:
- Grease and flour a cake pan and pour the batter into it.
- Bake at 180°C (350°F) for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the Topping:
- Once the cake is baked, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Warm 15 g (0.5 oz) of honey until it becomes easy to pour.
- Once the cake is fully cooled, pour the honey over the top.
- Sprinkle 10 g (0.35 oz) of shredded coconut on top of the honey.
- Serving Suggestions:
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with a cup of tea or coffee for a delightful afternoon snack.
Pro Tips:
- Make sure the milk is not too hot when adding it to the egg mixture to prevent curdling.
- Carefully fold the custard into the batter to keep it light and airy.
- To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready.
Health Benefits:
- Lemons are packed with vitamin C and antioxidants.
- Eggs provide protein and essential vitamins.
- Coconut contains healthy fats and fiber.
Storage:
- Store the cake in a sealed container at room temperature for up to 3 days.
- For longer freshness, keep it in the fridge for up to 1 week.