Enjoy the tropical taste of a Lemon Coconut Drizzle Cake with Shredded Coconut. This moist and flavorful cake features a perfect blend of tangy lemon and sweet shredded coconut, drizzled with a sweet glaze. Perfect for any occasion, this cake is sure to transport you to a sunny paradise with its delicious combination of flavors. Treat yourself or share with friends and family for a delightful dessert experience.
Ingredients:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 cup shredded sweetened coconut
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1/2 cup powdered sugar
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually stir in the flour mixture, alternating with the milk, until fully combined.
- Fold in the shredded coconut and lemon zest.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, whisk together the lemon juice and powdered sugar to make the drizzle.
- Once the cake is finished baking, let it cool for 10 minutes before removing it from the pan.
- Pour the lemon drizzle over the warm cake, letting it soak in for at least 10 minutes.
- Slice and serve the cake, garnished with additional shredded coconut if desired.
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