Moist Lemon Coconut Cake

Coconut Flakes: Coconut flakes not only enhance the flavor but also contribute to the cake’s moisture. They absorb some of the cake’s moisture while giving each bite a slightly chewy, satisfying texture.

Moist Lemon Coconut Cake Recipe

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream (or Greek yogurt)
• 1/2 cup coconut milk
• 2 tablespoons fresh lemon juice
• Zest of 2 lemons
• 1/2 cup sweetened shredded coconut

For the Lemon Coconut Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons coconut milk
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 1/2 cup sweetened shredded coconut (for garnish)

Instructions:

1. Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes). This helps create air pockets in the batter, which is essential for a light and moist cake.
4. Add the Eggs: Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract.
5. Incorporate the Wet Ingredients: In a separate bowl, combine the sour cream (or yogurt), coconut milk, lemon juice, and lemon zest. Mix until smooth.
6. Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the wet ingredients in two parts. Start and finish with the dry ingredients. Mix just until combined after each addition to avoid overmixing.
7. Add Coconut Flakes: Gently fold in the shredded coconut until evenly distributed throughout the batter.
8. Bake the Cake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
10. Make the Frosting: While the cakes are cooling, prepare the frosting. Beat the softened butter until smooth and creamy, then gradually add powdered sugar, one cup at a time, until the mixture is light and fluffy. Add the coconut milk, lemon juice, and lemon zest, and continue to beat until smooth and well combined.
11. Assemble the Cake: Once the cakes have cooled, spread a layer of frosting on top of the first cake layer. Place the second cake layer on top and frost the entire cake with the lemon coconut frosting.
12. Garnish: Sprinkle the top of the frosted cake with additional shredded coconut for a decorative and flavorful touch.
13. Serve and Enjoy: Slice and serve this deliciously moist lemon coconut cake to your friends and family. Watch as everyone takes a bite and enjoys the bright, tropical flavors.

Tips for the Perfect Lemon Coconut Cake:

• Don’t Overmix the Batter: Be sure to mix the ingredients just enough to combine them. Overmixing can result in a dense cake, which we’re trying to avoid to keep it light and fluffy.
• Room Temperature Ingredients: For the best results, make sure the butter, eggs, and sour cream (or yogurt) are at room temperature. This helps them mix together more smoothly, resulting in a better texture.
• Adjust Sweetness: If you prefer a less sweet cake, you can reduce the sugar in the cake batter or frosting slightly. The tangy lemon juice helps balance the sweetness.
• Coconut Variations: If you’re a coconut lover, feel free to add more shredded coconut to both the batter and the frosting for an even more intense coconut flavor. You can also toast the coconut flakes for a bit of crunch and added flavor.

Why You’ll Love This Cake

This Moist Lemon Coconut Cake is the ultimate dessert for those who love a balance of bright citrus and rich coconut flavors. The cake itself is soft and moist, thanks to the combination of sour cream, coconut milk, and shredded coconut, while the zesty lemon frosting adds a tangy finish that complements the cake perfectly. Whether you’re hosting a special occasion or simply treating yourself, this cake will satisfy your sweet tooth and transport you to a tropical paradise with every bite.

If you’re craving a cake that’s both refreshing and indulgent, this Moist Lemon Coconut Cake is the one to make. It’s an unforgettable combination of flavors that will have everyone coming back for seconds. Enjoy!