Showing posts with label coconut. Show all posts
Showing posts with label coconut. Show all posts
There’s something wonderfully comforting about a homemade layer cake, and this Coconut & Lemon Cake is the kind that feels like sunshine on a plate. Made with rich coconut milk, a touch of coconut oil, and the bright juice of a fresh lemon, it bakes up beautifully moist with a tender crumb and plenty of natural coconut flavor .
The layers are filled and frosted with a creamy lemon‑coconut buttercream, and you can even add a spoonful of lemon curd for extra brightness if you like. Finished with a snowy scattering of raw coconut flakes, it’s simple, elegant, and irresistibly delicious — the kind of cake that makes any day feel a little bit more special
I often like to bake a cake at the weekend. I enjoy a nice slice of cake with a hot drink from time to time. Oh I know, I could bake a cake any day of the week, but reserving it for the weekend makes it all the more enjoyable.
This is a lovely cake, with a beautiful fresh coconut flavor. I have used both coconut milk and some coconut butter to give it a double whammy of coconut. The lemon in the cake batter comes from the use of the juice of one lemon. When you use something like lemon juice in a cake, you need to add bicarbonate of soda to counteract the acidity and help get a rise. Its a chemical reaction of sorts.
It has a dense crumb, which I really enjoy. You could use half butter and half shortening and get a lighter cake, but I don't mind cakes which are a bit dense and so I like to use all butter.
There are even more coconut and lemon flavors in the frosting/filling. A bit of coconut oil and the zest and juice of one lemon goes into the butter cream. I went for broke and added a thin layer of good lemon curd to fill the cake as well. This is completely optional. Large, natural unsweetened coconut flakes are drifted across the top to give this cake a pretty finish. You could toast them if you wished, but I thought it was lovely just as is.
All in all this is one very delicious cake. I really hope you will be inspired to bake one for your family. Its lovely for dessert or teatime!
INGREDIENTS NEEDED TO MAKE
COCONUT LEMON CAKE
For the cake layers:
- 300g plain flour (scant 2 1/2 cups)
- 1 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 285g caster sugar (1 1/2 cups)
- 240g butter, melted (1 cup)
- 240ml coconut milk (1 cup)
- 2 large free range eggs
- the juice of one lemon
- 1 TBS coconut oil
- 1 tsp vanilla extract
For the frosting:
- 120g butter softened (1/2 cup)
- 1 tsp coconut oil
- the finely grated zest and juice of one lemon
- 250g icing sugar, sifted (scant 2 cups)
- 100g raw coconut flakes to decorate (1 cup)
- Lemon Curd to fill (Optional)
NOTES ON INGREDIENTS
- For a scant cup, measure out the flour into the bowl and remove 1 TBS.
- I use double acting baking powder, aluminum free as I have a sensitivity to aluminum.
- Baking soda is also known as bicarbonate of soda in the U.K.
- You can use regular granulated sugar if it is not too coarse. You can also blitz regular granulated sugar in a food processor to make it finer. Caster sugar is used for it's ability to melt into batters without leaving any granules. Every see a cake with little brown freckles on top? That's granules of sugar that didn't melt into the batter properly.
- I use salted butter.
- I use full fat coconut milk. Give the can a good shake before using.
- I buy my coconut flakes on Amazon. Not able to get coconut flakes? Use some shredded coconut in it's place. You can toast the coconut if you wish.
HOW TO MAKE A COCONUT & LEMON CAKE
This is a really quick and simple cake to make. I love that the frosting is used only as a filling and topping. Fresh and delicious without being overly sweet and cloying.
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter 2 8-inch round layer cake tins and line the bottoms with baking paper. (I trace around the cake tin on the paper with a pencil and then cut out the shape. Make sure you butter the tins well so that the cake doesn't stick.)
- Sift together the flour, baking powder, and soda. Stir in the sugar. (I do this into a large bowl.)
- Whisk together the melted butter, coconut milk, eggs, lemon juice, coconut oil and vanilla. Add all at once to the dry ingredients. (Just make a well in the middle and pour it all in.)
- Using an electric whisk beat together until smooth and well combined, stopping to scrape the sides occasionally. (Optionally you could do this in a stand mixer.)
- Divide between the two cake tins, leveling each off.
- Bake in the preheated oven for 25 minutes, until risen and golden brown. A toothpick inserted in the center should come out clean. (The top should also spring back when lightly touched.)
- Let cool in the tins for 10 to 15 minutes before tipping out onto a wire rack to cool completely.
- To make the icing, place all of the ingredients into a bowl and beat well with an electric mixer until smooth, light and fluffy. (If everything is at room temperature this should happen fairly quickly.)
- Place one cake layer, top side down, onto a cake plate. Cover with a portion of the icing and lemon curd, if using. Top with the other cake layer, top side up. (Don't over-do the lemon curd, if using. You just want a nice thinnish layer of it.)
- Spread the remainder of the icing over top of the cake, and then sprinkle the coconut over all to decorate. Cut into wedges to serve. (You can press the coconut lightly to help it adhere. You can also toast the coconut if you wish.)
- Store any leftovers in the refrigerator.
HINTS AND TIPS FOR CAKE BAKING SUCCESS
- Make sure all ingredients are at room temperature
- Follow measurements and instructions with precision. Baking is an exact science.
- When using chemical leaven, such as baking powder, make sure it is evenly distributed amongst the dry ingredients before they are added to the creamed mixture. Otherwise you cake may develop tunnels as it bakes.
- Unless otherwise specified, add dry and liquid ingredients in increments, beginning and ending with dry.
- Don't overmix. Overmixing toughens cakes.
- When folding in ingredients, such as egg whites, do not over blend.
- Bake cakes as soon as mixed as the leavening will start to work once it is moistened. A delay in baking will result in poor volume.
- Grease and line your pans to prevent cakes from sticking, unless you are using a cake tin which prevents this such as a shaped tin such as a Bundt tin. In that case grease and dust with flour lightly.
FREQUENTLY ASKED QUESTIONS
1. Can I make this cake without the lemon?
You will need to keep the lemon juice in the batter, it provides flavor and reacts with the bicarbonate of soda for lift, but you can omit the lemon curd filling if you prefer a milder lemon taste.
2. Why do I need bicarbonate of soda in this recipe?
Because the lemon juice adds acidity, the bicarbonate of soda helps neutralize it and ensures the cake rises properly.
3. Can I use regular milk instead of coconut milk?
You can, but the coconut milk is what gives the cake its rich coconut flavour and moist texture. Replacing it will reduce the coconut profile.
4. My cake turned out a bit dense — is that normal?
Yes. This recipe uses all butter, which naturally creates a slightly denser crumb. You could use half butter and half shortening for a lighter texture, but I prefer the all‑butter version.
5. Do I have to use coconut oil in the batter and frosting?
The coconut oil boosts the coconut flavour and adds moisture, but you can omit it if needed. The cake will still bake successfully.
6. Where can I find the large raw coconut flakes used for decorating?
They’re unsweetened raw coconut flakes. In the UK they can be purchased on Amazon, and in North America you can search for “coconut chips” or “raw coconut flakes.”
7. Can I toast the coconut flakes?
Yes, you can toast them for extra flavor, but I like to use them raw for a pretty, snowy finish.
8. Can I make the cake layers ahead of time?
Yes. Once baked and cooled, the layers can be wrapped and refrigerated or frozen. Leftovers store well in the refrigerator.
9. Is the lemon curd filling required?
No — it’s completely optional. It adds a bright lemony layer, but the cake is delicious without it.
A FEW MORE CAKE RECIPES TO ENJOY
We are huge fans of cake in this house. I like to bake one every weekend! Here are a few that we really enjoy and that I can highly recommend!
RASPBERRY YOGURT CAKE - This cake is everything a simple home‑baked cake should be — soft, moist, and beautifully studded with pockets of sweet‑tart raspberries. The use of Greek yogurt gives it a tender, delicate crumb that holds the fruit perfectly without letting it sink, creating lovely little dimples across the top as it bakes . It’s not overly sweet, making it just right for breakfast, brunch, or an afternoon cup of tea. It’s equally lovely served warm with vanilla ice cream or a spoonful of clotted cream for dessert. A dusting of icing sugar is all it needs to look effortlessly pretty. Simple, versatile, and quietly irresistible — the kind of cake you’ll want to bake again and again.
ETON MESS CAKE - Everything we love about the classic British summer dessert — but in the form of a tender, buttery cake. Fresh strawberries are folded into an almond‑kissed batter, then topped with more berries and plenty of crumbled crisp meringues before baking, creating a gorgeous golden top with pockets of juicy fruit and sweet crunch . Once cooled, it’s finished with a snowy dusting of icing sugar and served in generous slices with softly whipped cream — simple, nostalgic, and utterly irresistible, It’s the kind of cake that tastes like sunshine, Wimbledon, and long June afternoons all in one bite.
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Yield: Makes one 8 inch layer cake
Coconut & Lemon Cake
Prep time: 15 MinCook time: 25 MinInactive time: 15 MinTotal time: 55 Min
A rich and moist layer cake with beautiful coconut and lemon flavours. Frost and fill with a lemon frosting and dust with coconut flakes to finish. You can also add a layer of lemon curd to the filling if you wish. (completely optional)
Ingredients
For the cake layers:
- 300g plain flour (scant 2 1/2 cups)
- 1 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 285g caster sugar (1 1/2 cups)
- 240g butter, melted (1 cup)
- 240ml coconut milk (1 cup)
- 2 large free range eggs
- the juice of one lemon
- 1 TBS coconut oil
- 1 tsp vanilla extract
For the frosting:
- 120g butter softened (1/2 cup)
- 1 tsp coconut oil
- the finely grated zest and juice of one lemon
- 250g icing sugar, sifted (scant 2 cups)
- 100g raw coconut flakes to decorate (1 cup)
- Lemon Curd to fill (Optional)
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter 2 8-inch round layer cake tins and line the bottoms with baking paper.
- Sift together the flour, baking powder, and soda. Stir in the sugar.
- Whisk together the melted butter, coconut milk, eggs, lemon juice, coconut oil and vanilla. Add all at once to the dry ingredients.
- Using an electric whisk beat together until smooth and well combined, stopping to scrape the sides occasionally.
- Divide between the two cake tins, leveling each off.
- Bake in the preheated oven for 25 minutes, until risen and golden brown. A toothpick inserted in the center should come out clean.
- Let cool in the tins for 10 to 15 minutes before tipping out onto a wire rack to cool completely.
- To make the icing, place all of the ingredients into a bowl and beat well with an electric mixer until smooth, light and fluffy.
- Place one cake layer, top side down, onto a cake plate. Cover with a portion of the icing and lemon curd, if using. Top with the other cake layer, top side up.
- Spread the remainder of the icing over top of the cake, and then sprinkle the coconut over all to decorate. Cut into wedges to serve.
- Store any leftovers in the refrigerator.
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My sister loves coconut cake. I wanted to try out a few recipes before her birthday in July so that I can make her a coconut cake that she will really enjoy. This was the first one I have tried and it is a winner in my books!
I adapted this delicious recipe from one that I found on Dessert for Two with just a few small changes. I found it to be an excellent cake and just the right size for the smaller family, cutting into four slices, and that is how many of us there are when we are together. Just four. So no waste or leftovers to deal with.
This is a coconut cake with WOWZA flavors. It gets a real whammy of coconut flavors from the use of a bit of coconut oil in the batter along with coconut extract and some coconut milk. Grated coconut adds an extra bit of texture and even more coconut flavor!
I am usually not overly fond of cream cheese icing. (Yes I am one of those odd ducks!) This cake does have a cream cheese butter cream frosting, but it is not overwhelmingly cheesy, if you know what I mean. It just tasted rich and sweet. I am not a real frosting lover anyways. I much prefer a glaze, but this coconut frosting went well with this cake!
You will need a six-inch round cake pan that is at least 2 inches deep. They aren't hard to find. I actually have two of them. They are great for making small batch layer cakes, or a single small batch cake such as this delicious one! I highly recommend getting one if you are a small batch kitchen! I bought mine on Amazon. It wasn't too expensive either.
I sent half the cake over to my sister's as I thought my dad might like a piece with his supper and she might like to try one as well. My brother in law is not one much for sweets unless it is a special occasion. This cake, however, is a special occasion in and of itself! I highly recommend this cake recipe if you are looking for a smaller coconut cake to bake! You can't go wrong with this one! My sister and father loved it!
WHAT YOU NEED TO MAKE SMALL COCONUT CAKE
A few very simple baking cupboard standard ingredients. I did have to look hard for the coconut because the sweet flaked coconut is not that easy to find here, but I did eventually find it at the health food store.
For the cake:
- 4 TBS (57g) butter, at room temperature
- 2 TBS (27g) coconut oil, room temperature (I used organic)
- 1/2 cup (100g) granulated sugar (I used unbleached organic)
- 1/2 tsp coconut extract
- 1 large free range egg
- 3/4 cup (96g) plain all purpose flour
- pinch salt
- 1/2 tsp baking soda
- 1/2 cup (48g) sweetened flaked coconut
- 1/4 cup (60ml) canned coconut milk (well shaken)
For the frosting:
- 3 ounces (85g) full fat cream cheese, room temperature
- 1 TBS (14g) coconut oil, room temperature
- 1 TBS (14g) butter, room temperature
- 1/4 tsp coconut extract
- 2 cups (260g) icing sugar
- 1/3 cup (30g) sweetened flaked coconut (more or less to taste)
I use the Kirkland organic sugar, which has not been bleached and is a pale brown, natural color.
My flour is regular all purpose plain flour. Again I use organic, unbleached.
Free range eggs are not necessary but a choice I make as I am unwilling to support the industry of caged hens for laying eggs. You do you.
I found my coconut at the local health food store. It is lovely and moist, very like the angel flake coconut that you can purchase in the U.S.
I used full fat coconut milk, NOT coconut cream. Do shake the can well before pouring it out so that it is well mixed together.
I used full fat Philadelphia cream cheese.
Make sure all of your ingredients are at room temperature and you can't go wrong!
HOW TO MAKE SMALL COCONUT CAKE
This uses the one bowl method. Everything for the cake gets beaten together in one bowl.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a six inch layer tin and line the bottom with some baking parchment. Set aside.
Using an electric mixer, whisk the butter, coconut oil and sugar together until nice and creamy. Beat in the coconut extract and the egg.
Sift the flour, soda and salt together. Stir in the coconut flakes. Sprinkle over top of the creamed mixture. Beat together while slowly adding the coconut milk. Beat unto thoroughly mixed. Do NOT overbeat.
Spoon the batter into the prepared pan, smoothing over the top.
Bake in the preheated oven for 38 to 40 minutes until risen, golden brown and a toothpick inserted in the center comes out clean.
Leave to cool in the tin for 10 minutes on a wire rack before tipping out onto the rack and removing the paper. Allow to cool completely before proceeding.
Beat the butter. cream cheese and coconut oil for the frosting together with the coconut extract until well combined.
Tip in the icing sugar and continue to beat. It may look like it will never come together, resembling crumbs at first, but persevere, it will all of a sudden become smooth and creamy.
Spread the frosting over the sides and top of the cooled cake. Sprinkle with the coconut. Cut into wedges to serve.
This was a lovely cake with a moist and dense texture and beautiful coconut flavors. It was not quite s white as some coconut cakes, but that is because I used all natural ingredients, including the sugar, which had not been bleached but was a golden color.
I would call this an excellent cake. It would be lovely served with some fresh berries. It would also make a great celebration cake for the smaller family! I highly recommend!
As a single person living on their own I have small batch baked many cake recipes. Here are some of my favorites that you might also enjoy. Even if you are not a small family, they will give you just enough cake for one meal without any leftovers around to tempt you!
7-UP SHEET CAKE -This smaller sized cake has a dense pound-cake like texture and the flavor is really intense. You get the pop from the 7-Up (lemonade) and lemon and lime zests are used liberally in both the cake and the frosting. Expect fresh and zesty!! Sweet and buttery!! Dense and delicious!! This cake does not disappoint on any level. This cake cuts into 6-8 servings.
SMALL BATCH GINGERBREAD CAKE WITH LEMON CREAM- This small batch gingerbread recipe lacks none of the deliciousness of the full batched version. It has a beautiful dense and moist crumb and loads of spicy flavor. The delicious lemon cream is the perfect accompaniment. Lemon and Ginger are beautiful partners. A marriage made in heaven.
Yield: one 6-inch cake
Small Coconut Cake
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
A tasty coconut cake that is smaller sized for the smaller family. Recipe cuts into 4 nice servings. It is moist and delicious, and boasts a fabulous coconut cream cheese frosting!
Ingredients
For the cake:
- 4 TBS (57g) butter, at room temperature
- 2 TBS (27g) coconut oil, room temperature (I used organic)
- 1/2 cup (100g) granulated sugar (I used unbleached organic)
- 1/2 tsp coconut extract
- 1 large free range egg
- 3/4 cup (96g) plain all purpose flour
- pinch salt
- 1/2 tsp baking soda
- 1/2 cup (48g) sweetened flaked coconut
- 1/4 cup (60ml) canned coconut milk (well shaken)
For the frosting:
- 3 ounces (85g) full fat cream cheese, room temperature
- 1 TBS (14g) coconut oil, room temperature
- 1 TBS (14g) butter, room temperature
- 1/4 tsp coconut extract
- 2 cups (260g) icing sugar
- 1/3 cup (30g) sweetened flaked coconut (more or less to taste)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a six inch layer tin and line the bottom with some baking parchment. Set aside.
- Using an electric mixer, whisk the butter, coconut oil and sugar together until nice and creamy. Beat in the coconut extract and the egg.
- Sift the flour, soda and salt together. Stir in the coconut flakes. Sprinkle over top of the creamed mixture. Beat together while slowly adding the coconut milk. Beat unto thoroughly mixed. Do NOT overbeat.
- Spoon the batter into the prepared pan, smoothing over the top.
- Bake in the preheated oven for 38 to 40 minutes until risen, golden brown and a toothpick inserted in the center comes out clean.
- Leave to cool in the tin for 10 minutes on a wire rack before tipping out onto the rack and removing the paper. Allow to cool completely before proceeding.
- Beat the butter. cream cheese and coconut oil for the frosting together with the coconut extract until well combined.
- Tip in the icing sugar and continue to beat. It may look like it will never come together, resembling crumbs at first, but persevere, it will all of a sudden become smooth and creamy.
- Spread the frosting over the sides and top of the cooled cake. Sprinkle with the coconut. Cut into wedges to serve.
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This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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