Coconut and Lemon Cake: Soft, Moist, and Fragrant…
Coconut and lemon cake is a soft, moist, fragrant and very easy to prepare cake, ideal for breakfast, snack and also to serve after a lunch or dinner, perhaps accompanied by a delicious coconut cream or lemon cream. This cake is also perfect to dunk in a glass of milk or a cup of hot tea, you will see that it will win over young and old alike. A perfect mix of lemon and coconut cake, in which the freshness of the citrus enhances the exotic tinge of the tropical fruit. For an extra touch I spread the surface with apricot jelly and then sprinkled it with coconut flour, a real treat believe me! I recommend using lemons that are firm, juicy and preferably organic, and when using the peel, be careful not to take out the white part as well, which is responsible for the bitter aftertaste.
Ingredients for Coconut and Lemon Cake :
For the Cake:
- 4 eggs
- 160 grams (5.6 ounces) sugar
- 140 milliliters (4.7 fluid ounces) organic sunflower oil
- 160 grams (5.6 ounces) all-purpose flour
- 80 grams (2.8 ounces) coconut flour
- 1/2 packet (approximately 8 grams or 0.28 ounces) of baking powder
- 2 tablespoons organic lemon juice
- Grated zest of 1 organic lemon
- For Decoration:
- Apricot jelly, as needed
- Coconut flour, as needed
How to make Coconut and Lemon Cake:
1. Prepare the Batter:
- In a bowl, whisk the eggs with the sugar until the mixture is light and fluffy; if you use an electric whisk, this will take about 5 minutes.
- Without stopping whipping, add the sunflower seed oil and lemon juice.
- Add the sifted all-purpose flour, baking powder, and coconut flour to the mixture. Mix well with a spatula, from the bottom to the top, to maintain the airy texture.
- Add the grated lemon zest and mix again.
2. Prepare the Pan:
- Oil a 22-cm (8.7-inch) baking pan perfectly and pour the mixture into it, leveling it well.
3. Bake:
- Bake the cake in a preheated, static oven at 175°C (350°F) for 40 minutes.
- Let the cake cool and then unmold it onto a serving plate.
4. Decorate:
- Brush the surface of the cake with apricot jelly and sprinkle generously with coconut flour. The coconut lemon cake is ready to be served!
Notes:
- Instead of oil, you can use 180 grams (6.3 ounces) of melted butter.
- Instead of all-purpose flour, you can use type 1 flour or white spelt flour.
- If you prefer, you can dust the cake with powdered sugar instead of using apricot jelly and coconut flour.
- For baking, stick to the instructions and temperatures of your home oven. Remember that every oven behaves differently!
Bon Appétit!