This Coconut Lemon Cake is a moist and fluffy recipe, which is made with rich coconut cream and fresh lemon zest. It’s the perfect dessert for a special occasion, ready in about 1 hour and 15 minutes, plus cooling time.
Coconut Lemon Cake Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 2 ¾ cups (sifted twice) Italian-style “00” flour, preferably King Arthur, plus more for pan
- 1 tablespoon baking powder, preferably Italian
- Pinch of coarse salt
- 1 ¾ cups granulated sugar
- Finely grated zest and juice of 2 large lemons
- 4 large eggs
- ½ cup canned coconut cream
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
- 1 cup shredded coconut, lightly toasted
How To Make Coconut Lemon Cake
- Prep oven and dry ingredients: Preheat the oven to 325°F. Thoroughly butter and flour a 12-cup Bundt pan. In a medium bowl, sift together the flour, baking powder, and salt.
- Cream butter and sugar: In a large mixing bowl, beat the butter on medium-high speed until pale and fluffy, about 2 minutes. Add 1 ½ cups of the granulated sugar and the lemon zest; continue to beat for about 5 more minutes until very light and fluffy.
- Combine the batter: Beat in the eggs one at a time, scraping down the sides of the bowl. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the coconut cream in two additions, until just combined. Do not overmix.
- Bake the cake: Transfer the batter to the prepared Bundt pan and smooth the top. Bake for about 45 minutes, until a cake tester inserted into the center comes out clean.
- Make syrup and soak the cake: While the cake bakes, make the lemon syrup by stirring together the lemon juice, the remaining ¼ cup of granulated sugar, and ½ cup of water until the sugar dissolves. Let the baked cake cool in the pan for 30 minutes, then gradually brush it with the lemon syrup over the next 30 minutes, allowing the syrup to absorb before adding more.
- Cool and serve: Once all the syrup is absorbed, turn the cake out onto a wire rack to cool completely. Just before serving, whip the heavy cream with the confectioners’ sugar until medium-stiff peaks form. Top the cake with the whipped cream and a sprinkle of toasted coconut.
Recipe Tips
- How to get a light and fluffy cake? Beating the butter and sugar for the full recommended time is crucial. This incorporates air into the mixture, which is key to a light texture. Also, be careful not to overmix once the flour is added.
- Can I use a different type of flour? The recipe specifically calls for Italian-style “00” flour, which is very finely milled and results in a soft, delicate crumb. If you can’t find it, you can substitute it with an equal amount of sifted cake flour.
- How to prevent the cake from sticking to the Bundt pan? The key is to be very thorough when greasing and flouring the pan. Use softened butter to get into all the nooks and crannies, then add a good dusting of flour, tapping out any excess.
- Can I make this ahead of time? Yes. The unfrosted cake can be wrapped in plastic and stored at room temperature for up to 3 days. Prepare the whipped cream and toast the coconut just before serving.
What To Serve With Coconut Lemon Cake
This elegant cake is a complete dessert, but it also pairs beautifully with:
- A side of fresh berries, like raspberries or strawberries
- A cup of hot tea or a cappuccino
- A scoop of lemon sorbet
How To Store Coconut Lemon Cake
- Refrigerate: Once topped with whipped cream, the cake must be stored in the refrigerator. Keep it in an airtight container for up to 3 days.
- Room Temperature: The un-frosted cake can be stored, well-wrapped, at room temperature for up to 3 days.
Coconut Lemon Cake Nutrition Facts
- Serving Size: 1 slice
- Calories: 480 kcal
- Fat: 28g
- Carbohydrates: 55g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
“00” flour is a type of Italian flour that is very finely ground. It’s often used for making pasta and pizza dough, but it also creates a wonderfully soft and tender texture in cakes.
It is highly recommended. The syrup soaks into the warm cake, adding extra moisture and a bright, tangy lemon flavor that perfectly complements the coconut.
A dense cake is usually the result of overmixing the batter after the flour has been added, which develops the gluten. Mix only until the ingredients are just combined. Another cause could be using cold ingredients; ensure your butter and eggs are at room temperature.
Try More Recipes:
Coconut Lemon Cake Recipe
Description
An elegant and moist Bundt cake with the tropical flavor of coconut and the zesty brightness of lemon, finished with a simple lemon syrup soak and fresh whipped cream.
Ingredients
Instructions
- Preheat oven to 325°F. Thoroughly butter and flour a 12-cup Bundt pan.
- Sift together flour, baking powder, and salt.
- Beat butter with 1 ½ cups sugar and the lemon zest for 5 minutes until light and fluffy. Beat in eggs one at a time.
- On low speed, alternate adding the flour mixture and the coconut cream until just combined.
- Pour batter into the prepared pan and bake for about 45 minutes, until a tester comes out clean.
- Make a syrup with the lemon juice, remaining ¼ cup sugar, and ½ cup water.
- Let the cake cool in the pan for 30 minutes, then gradually brush with the lemon syrup over the next 30 minutes.
- Cool completely, then top with sweetened whipped cream and toasted coconut before serving.
Notes
- Using room temperature ingredients is crucial for a light and fluffy cake texture.
- The lemon syrup soak is a key step that makes this cake incredibly moist and flavorful.
- Do not overmix the batter once the flour is added, as this can result in a tough cake.
- The cake is best served on the day it’s decorated with the whipped cream.