Name: Lemon Coconut Cake Recipe
Cook time: 35 min
Total time: 35 min
Yield: 8 servings
Ingredients: 2 medium eggs (room temperature); 100 g sugar (½ cup); 1 tsp vanilla extract; 1 pinch of salt; 80 ml sunflower oil (⅓ cup); Zest and juice of 1 lemon (approx. 2–3 tbsp juice); 120 g all-purpose flour (1 cup); 1 tsp baking powder; 60 g shredded coconut (¾ cup); 80 g powdered sugar (⅔ cup); 2–3 tbsp lemon juice

Directions

1
Preheat the oven to 175 °C (350 °F) top/bottom heat. Grease a loaf pan and lightly dust it with flour or coconut.
2
In a bowl, beat the eggs, sugar, vanilla extract, and salt for about 2–3 minutes until pale and fluffy.
3
Slowly add the sunflower oil while mixing.
4
Add the lemon zest and juice and mix briefly.
5
In a separate bowl, mix the flour and baking powder, sift into the batter, and stir until just combined.
6
Fold in the shredded coconut.
7
Pour the batter into the prepared loaf pan, smooth out the top, and bake for 35–40 minutes. Check doneness with a toothpick.
8
Let the cake cool slightly in the pan, then remove and let it cool completely.
9
For the glaze, mix the powdered sugar with the lemon juice gradually, until you get a thick, milky glaze – not too thin and not too thick. Start with less juice and add more as needed.
10
Drizzle the glaze over the cooled cake and let it set. So soft, lemony, and light – this coconut lemon cake is a sweet slice of sunshine!