Description
This Sticky Coconut Lemon Cake is a delightful blend of tropical coconut and zesty lemon flavors, complemented by a sweet honey drizzle. With a tender, moist crumb and a subtle crunch from optional chopped almonds, this cake is perfect for a comforting dessert or an elegant afternoon treat.
Ingredients
Scale
Dry Ingredients
- 180g (1 1/2 cups) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 200g (1 cup) desiccated coconut
Wet Ingredients
- 150g (3/4 cup) unsalted butter, softened
- 150g (3/4 cup) granulated sugar
- 3 large eggs
- 150ml (2/3 cup) whole milk
- Zest of 2 lemons
- 2 tbsp lemon juice
Optional
- 50g (1/3 cup) chopped almonds
Honey Drizzle
- 80ml (1/3 cup) honey
- 1 tbsp lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F) and grease a 22cm (9-inch) round cake pan to ensure the cake doesn’t stick during baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and desiccated coconut, combining all dry ingredients thoroughly.
- Cream Butter and Sugar: In another bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. Then, add the eggs one at a time, mixing well after each addition for a smooth batter. Stir in the whole milk, lemon zest, and lemon juice to incorporate the fresh tangy flavor.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to keep the cake light. If desired, fold in the chopped almonds to add texture and a nutty flavor.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean, ensuring the cake is cooked through.
- Prepare Honey Drizzle: While the cake is baking, heat the honey and lemon juice together in a small saucepan over low heat until smooth and combined, creating a flavorful sticky glaze.
- Glaze and Cool: Once the cake is baked, immediately pour the warm honey drizzle over the warm cake to let it soak in. Allow the cake to cool completely before transferring it to a serving plate for the best texture and flavor.
Notes
- For a crunchier texture, add chopped almonds as suggested or substitute with other nuts like walnuts or pecans.
- Use fresh lemon juice for the best bright citrus flavor.
- Ensure the butter is softened but not melted for proper creaming with the sugar.
- Check the cake towards the end of baking time to avoid overbaking which can dry it out.
- The honey drizzle can be adjusted in quantity or sweetness to your preference.
