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.