Lemon Coconut Cake

Lemon coconut cake is the perfect combination of delicious flavors and a soft texture! Moist and topped with the flaked coconut, this cake is insanely delicious and SOO good! A soft, spongey cake that is filled with sweet flavors and topped with a kick of lemon is totally my thing! If you love cakes like…

Lemon Coconut Cake

Lemon coconut cake is the perfect combination of delicious flavors and a soft texture! Moist and topped with the flaked coconut, this cake is insanely delicious and SOO good!

A soft, spongey cake that is filled with sweet flavors and topped with a kick of lemon is totally my thing! If you love cakes like this as much as I do then go ahead and try this Blueberry Lemon Pound Cake, Black Forest Cake or this incredible Praline Apple Bundt Cake.

A slice of lemon coconut cake.

Lemon Coconut Cake

A cake is only as good as its texture and let me tell you… This one is GOOD! It’s perfectly moist and soft! The frosting that is topped with lemon zest and toasted coconut makes it absolutely incredible! I love it when you have flavors that complement each other in a cake and this one does exactly that. The lemon provides a very fresh flavoring (especially if you use fresh lemons!). And the coconut really brings in that subtle hint of sweetness. It’s the perfect combination! If you love lemon taste then you should also try these Lemon Cupcakes or this Lemon Layer Cake!

The frosting on this cake is also flavored to taste like lemon so you get an added punch by adding that on. You could just try it with cream cheese frosting if you wanted to switch things up! This cake is not only delicious to the taste but is super easy to make! My kids love squeezing the fresh lemons for me. This cake only takes about an hour from start to finish, including baking time! So it’s a great recipe to have on hand and make for parties or last-minute events! Your friends and family will go crazy about it!

What’s In Lemon Coconut Cake?

The ingredients in this cake are super simple! You won’t need much extra but if I were you I would try using a fresh lemon in this recipe if you can. It just tastes that much better! See the recipe card below for a list of exact ingredient measurements.

  • Butter: I like to use unsalted butter that is softened to room temperature. This will help it mix in smoothly!
  • Sugar: You need to get that sweet taste from something!
  • Cream of coconut: This is my favorite cream of coconut that you can try!
  • Eggs: Use large eggs that are at room temperature so that they mix better.
  • Coconut extract: This is for that delicious coconut flavor!
  • Lemon extract: You can use 1 Tablespoon of juice from a real lemon instead!
  • Lemon zest: Don’t skip this part, it packs a big punch!
  • Flour: I used all purpose flour in this recipe.
  • Baking powder: This creates a light and fluffy cake texture.
  • Baking soda: This helps the cake to rise!
  • Salt: Salt will enhacne the other delicious flavors in the recipe.
  • Coconut: I use shredded, sweetened coconut in this recipe.
  • Milk: Whole milk is best to use because it creates and richer base.

Frosting

  • Butter: Unsalted and softened butter is what I use. Room temperature ingredients always mux better and make the frosting smooth!
  • Powdered sugar: This is used instead of granulated sugar because it dissolves quickly. Because of this, the texture of the frosting can be smooth and creamy!
  • Lemon juice: You can use this from a bottle or from a fresh lemon!
  • Lemon zest: This ingredients will add in an extra touch of lemon flavor.
  • Milk: you can use 1% or 2% or whatever you have on hand.
  • Coconut flakes: These should be shredded, sweetened and toasted!

Let’s Bake a Cake!

This lemon coconut cake only takes about an hour to make from start to finish! It saves up as great leftovers too so there is no reason not to get baking it right now!

  1. Preheat oven and spray pan: Preheat the oven to 350° and spray a 9×13 pan with pan spray and set aside.
  2. Mix and combine: In the bowl of a mixer, beat the softened butter and sugar on medium together until light and fluffy. Beat in the cream of coconut until smooth. Add in the eggs one at a time, mixing until fully incorporated before adding the next egg. Add the extracts, lemon zest and milk and mix on medium-low until combined.
  3. Sift and add wet ingredients: In a separate bowl sift together the flour, baking powder, baking soda and salt. In 2-3 additions add the flour mixture into the wet ingredients until combined. Beat on medium for 2 minutes. Fold in the shredded coconut.
  4. Bake: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean from the center of the cake and the cake springs back when pressed.
  5. Cool and frost: Cool completely and frost with the icing. Top with the toasted coconut and enjoy.

Frosting

  1. Beat and combine: Beat the softened butter until light and fluffy. Add the powdered sugar and mix on low until combined. Turn the speed up and beat in the lemon juice, lemon zest and milk until smooth.
4 step by step pictures showing how to mix cake batter.

Tips For The Best Lemon Coconut Cake

This bright cake packs a punch of flavor that is delicious and refreshing! There are a few tips that I wanted to share with you that will make this cake just right!

  • Plan ahead: Be sure to give yourself time to set your butter and eggs on the counter the night before you plan to bake your cake so they can come to room temperature. This will help them mix better and creat a smoother batter and frosting! Yum!
  • Use fresh lemons: Using fresh lemons will give your icing a really bright lemon taste that doesn’t taste artificial in any way.
  • How to toast coconut: Bake your coconut flakes for about 10 minutes at 350 degrees, checking on it and stirring it around every 2-3 minutes until golden brown. Use as much or as little as you would like to top your cake.
  • Cupcakes: You can totally make these into cupcakes instead! Just bake them for about 20 minutes at 350 degrees, or until the tops of the cupcakes bounce back when lightly pressed.
An entire pan of lemon coconut cake.

How To Store Leftovers

This lemon coconut cake is so good as leftovers! That is if you have any left to save! Here’s how you can store it!

  • Refrigerator: Cover your cake with plastic wrap or a lid and place it in the fridge. It will last in your fridge for up to 4 days! When you are ready to eat it, let it come to room temperature first. Then, serve and enjoy!
  • Freezer: Once your cake has cooled, cover it tightly with plastic wrap. Then, layer it with some aluminum foil, write the date on it and freeze it. It can last in your freezer for up to 3 months! Once you are ready to eat it, then thaw it in your fridge over night, Mix up your frosting, frost and serve!

A slice of lemon coconut cake being sliced and taken out of the pan.

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Print

Lemon Coconut Cake

Lemon coconut cake is the perfect combination of delicious flavors and a soft texture! Moist and topped with the flaked coconut, this cake is insanely delicious and SOO good! 
Course Dessert
Cuisine American
Keyword coconut cake, lemon coconut cake
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 749kcal
Author Alyssa Rivers

Ingredients

  • 1 cup unsalted butter softened
  • 1 ½ cup sugar
  • 1 cup cream of coconut
  • 4 large eggs large room temp
  • ½ teaspoon coconut extract
  • ½ teaspoon lemon extract
  • 1 Tablespoon lemon zest
  • 2 ½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup shredded sweetened coconut
  • 1 cup whole milk

Frosting

  • ½ cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 Tablespoons lemon juice
  • 1 Tablespoon lemon zest
  • 3 Tablespoons milk
  • 1 cup shredded sweetened coconut flakes toasted

Instructions

  • Preheat the oven to 350° and spray a 9×13 pan with pan spray and set aside.
  • In the bowl of a mixer, beat the softened butter and sugar on medium together until light and fluffy. Beat in the cream of coconut until smooth. Add in the eggs one at a time, mixing until fully incorporated before adding the next egg. Add the extracts, lemon zest, and milk and mix on medium-low until combined.
  • In a separate bowl sift together the flour, baking powder, baking soda, and salt. In 2-3 additions add the flour mixture into the wet ingredients until combined. Beat on medium for 2 minutes. Fold in the shredded coconut.
  • Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean from the center of the cake and the cake springs back when pressed.
  • Cool completely and frost with the icing. Top with the toasted coconut and enjoy.

Frosting

  • Beat the softened butter until light and fluffy. Add the powdered sugar and mix on low until combined. Turn the speed up and beat in the lemon juice, lemon zest, and milk until smooth.

Nutrition

Calories: 749kcal | Carbohydrates: 106g | Protein: 6g | Fat: 35g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 197mg | Potassium: 205mg | Fiber: 3g | Sugar: 83g | Vitamin A: 839IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 2mg
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One Pot Veggie Pasta

This one pot veggie pasta is an easy, satisfying, and quick dinner. Use whatever vegetables you have on hand and make it your own! The post One Pot Veggie Pasta appeared first on Budget Bytes.

One Pot Veggie Pasta

Here’s a quick little one pot pasta I’ve been making lately with my leftover veggies. You can literally add in whatever you have on hand and it creates a tasty one pot meal with tons of color, flavor, and texture. It may not be revolutionary, but I think sometimes it helps to see what quick meals other people are making and this One Pot Veggie Pasta is my latest go-to quick fix. :)

Use Your Leftovers

As far as one pot pasta goes, this recipe isn’t that revolutionary, but I love it for one main reason—it’s perfect for using up leftovers. Got two carrots left? Or maybe a half of a bell pepper. A handful of mushrooms? How about that partial bag of broccoli florets hiding the back of your freezer? They can all go in this super quick one pot pasta! The more colors and textures the merrier.

Use Your Favorite Sauce

Convenience is the name of the game with this quick weeknight pasta dish, so I used a jar of pasta sauce instead of making my own this time around. You can literally use any red pasta sauce, as long as it’s one you know you like. …Actually, I bet you could also turn this into a really tasty alfredo! *jots down notes for testing next week*

How Are the Leftovers?

As with any leftover pasta dish, the rotini does get a little softer as it is stored in the refrigerator. Personally, that has never bothered me or stopped me from eating leftover pasta, but if you’re sensitive to textures, you might not enjoy the leftovers of this pasta.

Success with One Pot Pasta Recipes

Learning how to cook a one pot pasta can take a little practice. It’s all about observing and adjusting. The goal is to have the pasta simmer in a small amount of liquid so that by the time the pasta is tender, there is only a small amount of saucy liquid left in the bottom of the pot. You need to simmer with the lid on (to hold in the steam) and stir occasionally. Every time you stir, check the pasta texture and the amount of liquid left in the pot. If the pasta is almost tender and there is still a lot of liquid, let it simmer without a lid. If the liquid is almost gone but the pasta is not tender, add a splash more water. Here are some more tips for cooking one pot pastas:

  • Use a pot with a thick bottom. Thin-bottomed pots will create hot and cold spots that tend to cook the pasta unevenly.
  • Use a burner close in size to the bottom of the pot. If the burner is too small the outer edges will not simmer and the pasta will cook unevenly.
  • Make sure the broth is simmering the whole time. If it stops simmering, the pasta will stop cooking and will become mushy.
One Pot Veggie Pasta in the pot half scooped
One pot veggie pasta in a bowl with a fork

One Pot Veggie Pasta

This one pot veggie pasta is an easy, satisfying, and quick dinner. Use whatever vegetables you have on hand and make it your own!
Total Cost $7.99 recipe / $2.00 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 461kcal
Author Beth – Budget Bytes

Equipment

  • Dutch Oven
  • Garlic Press
  • Chef’s Knife

Ingredients

  • 2 cloves garlic $0.16
  • 1 yellow onion $0.28
  • 2 carrots $0.16
  • 2 Tbsp olive oil $0.32
  • 8 oz. mushrooms $1.49
  • 1 zucchini $0.90
  • 1 red bell pepper $1.50
  • 1/2 lb. rotini (not cooked) $0.50
  • 1/2 tsp dried basil $0.05
  • 1/2 tsp dried oregano $0.05
  • 2 cups vegetable broth $0.26
  • 24 oz. pasta sauce $1.49
  • 4 oz. mozzarella, shredded (optional) $0.83

Instructions

  • Mince the garlic, dice the onion, and slice the carrots. Add the garlic, onion, and carrots to a large pot with the olive oil. Sauté over medium heat until the onions are soft and translucent.
  • While the vegetables are sautéing, slice the mushrooms. Once sliced, add them to the pot with the other vegetables and continue sautéing.
  • While the rest of the vegetables are sautéing, dice the zucchini and bell pepper.
  • Once the bell pepper and zucchini are diced, add them to the pot along with the rotini, basil, oregano, and vegetable broth. Stir to combine. It's okay if the broth doesn't fully submerge the pasta.
  • Place a lid on the pot, turn the heat up to medium-high, and allow the broth to come up to a boil.
  • Once the broth reaches a full boil, give the pasta a quick stir, replace the lid, then turn the heat down to medium-low. Let the pasta simmer over medium-low, stirring occasionally and always replacing the lid, for about 10 minutes, or until the pasta is tender.
  • Once the pasta is tender, add the pasta sauce to the pot and stir to combine. Top with the shredded cheese then place the lid back on the pot. Let the pasta heat for a few minutes, or just until the cheese is melted. Serve hot!

Nutrition

Serving: 1serving | Calories: 461kcal | Carbohydrates: 65g | Protein: 19g | Fat: 15g | Sodium: 1573mg | Fiber: 8g
Close up of one pot veggie pasta being lifted on a spoon

How to Make One Pot Veggie Pasta – Step by Step Photos

Onion carrot and garlic in the pot

Mince two cloves of garlic, dice one yellow onion, and slice 2 carrots. Add the garlic, onion, and carrots to a large pot with 2 Tbsp olive oil. Sauté over medium for about five minutes, or until the onions are soft.

Sliced mushrooms added to the pot

While the garlic, onion, and carrots are sautéing, slice 8oz. mushrooms (or you can buy pre-sliced). Add the sliced mushrooms to the pot and continue to sauté while you chop the rest of the vegetables. Chop one zucchini and one red bell pepper.

pasta, vegetables, and broth added to the pot

Add the chopped zucchini and bell pepper to the pot along with 8oz. rotini (not cooked), ½ tsp basil, ½ tsp oregano, and 2 cups vegetable broth.

Stirred but uncooked pasta and vegetables in the pot

Stir everything together. Don’t worry about the pasta not being fully submerged in the broth. I promise it still works. Place a lid on the pot and turn the heat up to medium-high. Bring the broth to a boil. When it reaches a full boil, give everything a quick stir, put the lid back on top, and turn the heat down to medium-low.

Cooked pasta and vegetables in the pot

Let the pasta and vegetables simmer, stirring occasionally and always replacing the lid, until the pasta is tender and there is very little liquid left on the bottom of the pot.

Pasta sauce being poured into the pot

Add a 24 oz. jar of your favorite pasta sauce and stir to combine.

Shredded cheese being added on top

Top the pasta with 4 oz. shredded mozzarella. Place the lid back on the pot and let the pasta sit for about 2 minutes, or just until the cheese is melted.

Finished one pot veggie pasta garnished with parsley

And then it’s done! I garnished with a little chopped parsley to make it pretty, but it’s totally unnecessary for flavor.

Close up side view of a bowl of veggie pasta with cheese

Enjoy!

Love One Pot Pastas? Try These Other Flavors:

The post One Pot Veggie Pasta appeared first on Budget Bytes.

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