Lemon Coconut Coffee Cake – because why settle for ordinary when you can have citrusy zest and tropical coconut? This cake brings together tangy lemon and coconut in a combination that will have you questioning why you’ve ever bothered with plain coffee cake. It’s light, moist, and just the right balance of sweet and tart. But don’t let the humble “coffee cake” label fool you – this one’s more sophisticated than a basic pastry. Pair it with your coffee, and you’ll feel like you’re living your best life, one bite at a time. Go ahead, indulge – your taste buds will thank you.
Lemon Coconut Coffee Cake
A delightful coffee cake with a tangy lemon base, topped with a generous amount of shredded coconut for texture.
Ingredients
Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Topping:
- 1/2 cup shredded coconut
- 2 tablespoons granulated sugar
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Beat butter and sugar until creamy. Add eggs, lemon zest, lemon juice, and vanilla.
- Mix in the dry ingredients, alternating with sour cream.
- Pour the batter into the prepared cake pan.
- In a small bowl, combine shredded coconut, sugar, and lemon zest. Sprinkle evenly over the batter.
- Bake for 30 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 290
- Total Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin C: 6%
- Calcium: 3%
- Iron: 4%
- Vitamin A: 9%
- Potassium: 3%
Additional Notes
- Top with a drizzle of lemon glaze if you need an extra dose of sweetness.
- Store leftovers in an airtight container for up to 3 days.
