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Lemon Coconut Cake

Ingredients

For the Cake:

• Zest of 1  lemon
• 240 ml (8 fl oz)  milk
• 1 egg
• 60 g (2 oz) sugar
• 20 g (0.7 oz) cornstarch
• 3 eggs
• 150 g (5.2 oz) sugar
• 150 ml (5 fl oz) vegetable oil
• Juice of 1 lemon
• 250 g (8.8 oz) flour
• 15 g (0.5 oz) baking soda

For the Topping:

• 15 g (0.5 oz) honey
• 10 g (0.35 oz) shredded coconut

Instructions

1. Prepare the Milk:

• Begin by zesting 1 lemon and setting the zest aside.
• Warm 240 ml of milk until it’s just warm but not boiling.
• Allow the milk to cool to room temperature.

2. Make the Custard:

• In a medium saucepan, whisk together 1 egg, 60 g sugar, and 20 g cornstarch.
• Gradually pour the cooled milk into the egg mixture, stirring constantly.
• Cook over medium heat, stirring continuously, until the mixture thickens. Remove from heat and set aside.

3. Prepare the Cake Batter:

• Preheat your oven to 180°C (350°F).
• In a large mixing bowl, whisk together 3 eggs and 150 g sugar until light and fluffy.
• Gradually add 150 ml vegetable oil and the juice of 1 lemon, whisking until well combined.
• Stir in the reserved lemon zest.
• Slowly fold in 250 g flour and 15 g baking soda until just incorporated.
• Gently fold the prepared custard into the batter.

4. Bake the Cake:

• Pour the batter into a greased and floured cake pan.
• Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

5. Add the Topping:

• Gently warm 15 g honey until it’s easily pourable.
• Drizzle the honey over the cooled cake.
• Sprinkle 10 g shredded coconut over the honey.

Serving Suggestions

• Serve this Lemon Coconut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat.
• Pair it with a cup of tea or coffee for a perfect afternoon snack.

Cooking Tips

• Ensure the milk is only warm when mixing it with the eggs to prevent curdling.
• Gently fold the custard into the batter to maintain a light, airy texture.
• To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready.

Health Benefits

• Lemon: Rich in vitamin C and antioxidants.
• Eggs: A great source of protein and essential vitamins.
• Coconut: Provides healthy fats and dietary fiber.

Nutritional Information

• Vegetarian: This recipe is suitable for vegetarians.
• Allergens: Contains dairy and eggs; not recommended for those with dairy or egg allergies.

Storage

• Store the cake in an airtight container at room temperature for up to 3 days.
• For longer freshness, refrigerate the cake for up to a week.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of lemon and coconut offers a refreshing and tropical taste.
• Moist and Tender: The addition of custard keeps the cake soft and fluffy.
• Easy to Make: With simple ingredients and straightforward instructions, this  cake is a breeze to prepare.

This  Lemon Coconut Cake is a delightful dessert that brings a burst of tropical flavor to any occasion. With its zesty lemon notes and sweet coconut topping, it’s perfect for spring and summer gatherings. Savor the moist, tender texture and enjoy a taste of sunshine in every bite!