Today’s light and fruity Lemon Coconut Cake with Lemon Curd Filling and Whipped Coconut Cream Cheese Frosting is the perfect dessert for spring!
Lemon cakes are a year-round favorite but in the spring, we especially crave lemon cakes, cakes with fruit, and all sorts of wonderful combinations.
Ingredients:
Cake ingredients
180 grams of flour + 12 teaspoons of baking powder
50 g grated coconut
1 tablespoon grated lemon peel
120 g melted butter
2 eggs
milk (250 ml)
250 grams of sugar (fine)
Cream for decoration:
180 gm powdered sugar
90 gm grated coconut
1/2 teaspoon lemon zest
60 ml lemon juice
Instructions:
Grease a springform pan and set aside. In a mixing bowl, mix all the cake ingredients well until the dough becomes homogeneous.
Pour into the mold and bake for 40 minutes at 180 degrees in a preheated oven.
Allow cake to cool for 5 minutes before transferring to a wire rack to cool completely.
Put the icing in a mixing bowl, mix the powdered sugar, coconut and lemon zest.
For a thick but flowing frosting, add just enough lemon juice. Sprinkle over cooled cake.
Enjoy!
