The coconut and lemon cake is a fragrant dessert with all the freshness and intense aroma of lemon and the delicacy of coconut. To make it more spectacular, I enriched it with very thin slices of lemon placed on the batter before baking, and once baked, I decorated it with a glaze made from powdered sugar and lemon juice.
A simply irresistible dessert for lemon lovers and it’s also succulent because yogurt is added to the batter.
If you also like lemon, try these recipes of mine:
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 9 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 1 cup grated coconut
- 1/2 tsp salt
- 2 tsps baking powder
- 1 cup butter (at room temperature)
- 1 cup sugar
- 1 lemon (unwaxed – zest)
- 1 tbsp vanilla sugar
- 4 eggs
- 1 cup plain yogurt
- 3.4 tbsps lemon juice
- 1 lemon (unwaxed)
- 4 tbsps powdered sugar
- to taste lemon juice
Steps
To prepare the coconut and lemon cake, preheat the oven to 350°F (static) and line a baking pan (about 10 x 11 inches) with parchment paper.
Mix the flour with the grated coconut, baking powder, and salt and set aside.
Place the butter in a bowl along with the sugar, the grated zest of the washed lemon, and the vanilla sugar.
Beat everything with electric whisks until you obtain a frothy mixture.Add one egg and work with the whisk until incorporated. Then add the next egg, continuing until all four are added.
At this point, add the plain yogurt and work with the whisk until you obtain a homogeneous mixture.
Add the flour and coconut mixture and the lemon juice and briefly work the batter, just enough to obtain a homogeneous mixture, with no visible traces of flour.
Spread the batter in the pan and level it.
Wash and dry the lemon and cut it into thin slices. Place the lemon slices on the batter and bake at 350°F for about 35 minutes, until the surface is golden.
Remove your coconut and lemon cake from the oven and let it cool.
Once cool, mix the powdered sugar with a little lemon juice until you obtain a thick glaze.
Decorate your cake with the lemon sugar glaze and grated coconut. Serve cut into squares.
