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Cooking + Entertaining

Coconut and lemon cake: the recipe for a soft dessert with an exotic taste

Coconut and lemon cake: the recipe for a soft dessert with an exotic taste


Vanilla yeast for desserts

The coconut and lemon cake it’s a sweet from belief soft, fragrant and very easy to prepare, ideal for breakfast and a snack: dipped in a glass of milk or a cup of hot tea, it will delight young and old. A perfect mix between the lemon cake and the classic coconut cake, in which the freshness of the citrus fruit enhances the exotic nuance of the tropical fruit. It is prepared in a few minutes and with ingredients very simple and easy to find: just whip the eggs with the sugar, then add the seed oil, flour 00, grated coconut, white yogurt, baking powder for cakes and finally the juice and grated zest of lemons . Everything is worked in a bowl, with the help of a hand whisk, poured into the mold and then cooked in the oven. Soft and melt-in-the-mouth, it can also be served delicious at the end of the mealperhaps accompanied by a delicate lemon cream.

You can sprinkle the surface with a little bit of powdered sugar or garnish it with a lemon glaze, to further enhance the citrus note. For best results, it is important to use lemon firm, meaty, juicy and preferably biological, therefore not chemically treated. When you get the zest, be careful not to remove the white part, which is responsible for the bitter aftertaste. You can enrich the dough with dark chocolate chipsan ingredient that goes very well with the taste of coconut, with sliced ​​almonds, with a teaspoon of vanilla extract or a drop of liqueur.

Find out how to prepare the coconut and lemon cake by following the step by step procedure and advice. If you love coconut, don’t miss these coconut cake recipes, each more delicious than the other.

How to make coconut and lemon cake

Break the eggs into a bowl 1.

Combine the sugar 2.

Work with a hand whisk until the mixture is light and fluffy 3.

Add the yogurt and then the seed oil 4. Then continue to whip the mixture.

Combine the two flours 5.

Add the vanilla baking powder 6.

Add a pinch of salt 7.

Finally, it perfumes with the grated zest and lemon juice 8.

Stir vigorously with the whisk to blend the mixture 9.

Pour the mixture into a 20 cm diameter springform tin, lined with parchment paper 10.

Bake in the oven at 180 ° C for about 35 minutes. Remove from the oven and leave to cool 11.

Unmold the cake, sprinkle the surface with a little icing sugar and serve 12.


The coconut and lemon cake can be kept at room temperature, under a glass bell or in a special airtight container, to 3-4 days.

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