Coconut Lemon Cake – a delicious recipe with flour, baking powder, coconut milk, butter, lemon zest, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180u00b0C (approximately 350u00b0F).
2
Grease a round cake pan with butter and sprinkle with flour.
3
Sift together flour and baking powder and set aside.
4
In a saucepan, heat coconut milk, butter and the lemon juice until milk is warm and butter is melted.
5
Set aside until cool.
6
Combine sugar and lemon zest in a bowl and mix with fingertips to release the oils from zest until it looks like wet sand.
7
Add eggs and beat with an electric mixer until mixture is doubled in volume.
8
Add rum.
9
Add flour and beat just until mixed.
10
Add coconut and stir.
11
Add coconut milk mixture and stir well.
12
Transfer batter to prepared cake pan.
13
Bake in preheated oven until a toothpick inserted in the center comes out clean.
798
kcal
Calories
24
g
Fat
128
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups flour, 1 teaspoon baking powder, 1 cup coconut milk, 4 tablespoons butter, and more.
Yes, Coconut Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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