Coconut Lemon Cake Recipe | Yummly

Coconut Lemon Cake

Jaiden B.: "We actually added 2/3 of the sugar, (400grams) an…" Read More
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Coconut may be most often paired with lime in sweets such as this cake, but lemon also offers bright contrast to the sweet meat, and then there's the rum (just a smidgen) for yet more tropical beach appeal. Here, the coconut flavor is provided by coconut milk and sweetened shredded coconut. Because the coconut milk is heated with the butter and lemon juice, this cake is infused with flavor and denser than cakes that start by creaming the butter.


  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 cup coconut milk
  • 4 tablespoons butter
  • 1 lemon (zest and juice)
  • 1 1/2 cups sugar
  • 4 eggs
  • 2 teaspoons rum
  • 1/2 cup shredded coconut
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    1. Preheat oven to 180°C (approximately 350°F).
    2. Grease a round cake pan with butter and sprinkle with flour.
    3. Sift together flour and baking powder and set aside.
    View 10 More StepsDiscover more recipes from Ananás e Hortelã


    Jaiden B. 4 months ago
    We actually added 2/3 of the sugar, (400grams) and an extra cup of flour, double the coconut milk and 1 egg to the mix and it turned out delightful. It was like a souffle - really fluffy - with some caramelisation on top. Super delicious. Very easy to make!