moist-and-lemony-coconut-cake

Moist and Lemony Coconut Cake

2 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    2 h 15 m
Sadiejane
Recipe by  Sadiejane

“More-ish rich lemony quick food processor cake! Yummy dense, moist lemon coconut cake is similar to popular cafe cakes!”

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch cake

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9-inch round baking pan.
  3. Place self-rising flour, superfine sugar, and 1/2 cup butter in a food processor; pulse until the mixture resembles coarse crumbs, about 20 seconds.
  4. Place eggs, milk, 1/4 cup lemon juice, and 2 teaspoons lemon zest in the food processor, and pulse until batter is just mixed, about 10 seconds more.
  5. Transfer batter to a large bowl; fold 1 cup coconut into the batter.
  6. Pour batter into prepared baking pan, smoothing the surface of the batter.
  7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
  8. Beat 1/4 cup butter with an electric mixer in a bowl until light and creamy.
  9. Gradually beat in confectioners' sugar, coconut milk powder, 2 tablespoons lemon juice, and 2 teaspoons lemon zest until frosting is smooth.
  10. Spread frosting over completely cooked cake.
  11. Sprinkle remaining 1/4 cup coconut atop frosted cake.

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Reviews (2)

Rate This Recipe
twindarlene
7

twindarlene

this is good

Tall Cook
1

Tall Cook

I am wondering if the amount of flour is accurate. My cake was extremely small. The batter was lemony and sweet but only filled 1/3 of a standard cake pan.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 512 cal
  • 26%
  • Fat
  • 22.6 g
  • 35%
  • Carbs
  • 73.5 g
  • 24%
  • Protein
  • 6 g
  • 12%
  • Cholesterol
  • 113 mg
  • 38%
  • Sodium
  • 309 mg
  • 12%

Based on a 2,000 calorie diet

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Zucchini Coconut Cake

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