90 minutes
A light and moist lemon-flavored cake with a sweet coconut glaze, perfect for snacking.
cups
cups
teaspoons
teaspoons
teaspoons
Lemons, zested and juiced
each
cups
cups
each
Shredded Sweetened Coconut
cups
Coconut Oil, melted
tablespoons
Confectioners’ Sugar
cups
1. Prepare Oven and Pan
Preheat the oven to 350°F (175°C). Lightly oil a 9-by-9-inch baking pan and line the bottom with parchment paper.
2. Mix Wet Ingredients
In a medium bowl, whisk together the lemon zest, lemon juice, sour cream, coconut milk, and eggs until creamy.
3. Combine Dry Ingredients
In a larger bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
4. Create Batter
Pour the wet mixture into the dry ingredients and stir until smooth and free of lumps.
5. Bake the Cake
Pour the batter into the prepared pan. Sprinkle shredded coconut on top. Bake for 35 to 45 minutes or until a toothpick comes out clean. Let the cake cool completely on a rack.
6. Make Coconut Glaze
Whisk together coconut milk, melted coconut oil, salt, and confectioners' sugar until smooth. Drizzle over the cooled cake. Sprinkle lemon zest on top.
Stop mixing once there are no more streaks of flour to avoid a dense cake.
Use a microplane to get the finest zest, avoiding the white pith.
Freshly squeezed lemon juice provides a vibrant flavor that bottled juice can't match.
Let the cake cool completely before adding the glaze.
Ensure eggs, butter, and buttermilk are at room temperature for a finer crumb and better rise.
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