Lemon Coconut Cake Recipe: Apricot Jam Drizzle and Coconut Flakes

Course: SOFFICE/, TORTA/Cuisine: Ricette DolciDifficulty: Easy

Serves

servings

Cook

minutes

Indulge in a culinary dream with the softest cake in the world. This cake is not just a treat to your palate but also a testament to the wonders of baking. Perfect for any celebration or a simple tea time, it’s sure to become a cherished recipe.

Ingredients

3 Medium eggs
Pinch of salt
8 g Vanilla sugar or vanillin (1 tablespoon)
150 g Sugar (3/4 cup)
Zest of one lemon 🍋
120 ml Sunflower oil (1/2 cup)
150 ml Milk (2/3 cup)
250 g 00 Flour (2 cup)
16 g Baking powder (1 tablespoon + 1/3)
20 ml Lemon juice (1/8 cup)
Decorations :
Apricot jam
Grated coconut

Ingredient Breakdown

Eggs: They provide structure, moisture, and richness. Using fresh eggs ensures a lighter and fluffier cake.
Salt might seem minor, but salt heightens the flavors and balances the sweetness.
Vanilla Sugar: This introduces a delicate vanilla aroma, giving the cake a fragrant touch.
Sugar: Beyond sweetness, sugar contributes to a golden crust and fine crumb texture.
Lemon Peel: An unexpected star, this adds depth with a citrusy zest, elevating the overall taste profile.
Sunflower Oil: A healthier alternative to butter, it ensures the cake remains moist without being heavy.
Milk: A secret to the cake’s softness, milk hydrates the flour and lends a creamy flavor.
Flour: The backbone of the cake, good-quality flour ensures a consistent and soft texture.
Baking Powder: Essential for the rise, it makes our cake airy and light.
Lemon Juice: A touch of freshness complements the lemon peel and enhances the cake’s tangy notes.
Apricot Jam: It introduces a layer of fruity contrast, breaking the monotony of flavors.
Grated Cocoa: It adds a subtle chocolaty note, making the cake even more irresistible.

Recipe Video

Discover how to bake a delicious Lemon Coconut Cake with our detailed video tutorial, making it perfect for any occasion. Watch the step-by-step recipe video here!

Expert Tips

Choosing Flour: Opt for cake flour instead of all-purpose flour for an even softer crumb.
Moisture Balance: If your cake feels dry, brush it lightly with a simple syrup before adding the apricot jam.
Lemon Zest: When zesting the lemon, avoid the white pith as it can introduce a bitter taste.
Oven Calibration: Ensure your oven is correctly calibrated. An oven thermometer can be a valuable tool to verify actual temperatures.
Baking Position: Position your cake in the center of the oven for baking and browning.

Variations

Tropical Twist: Infuse the batter with coconut milk instead of regular milk, and top with a pineapple glaze for a tropical flavor profile.
Caramel Delight: Swirl salted caramel into the batter before baking and finish with a drizzle of caramel sauce and a sprinkle of sea salt.
Spice: Incorporate a pinch of cinnamon, nutmeg, and ground cloves into the batter.
Coffee Dream: Add a shot of espresso or strong-brewed coffee to the batter. Once baked, brush with coffee syrup and finish with a dusting of cocoa powder, creating a tiramisu-inspired treat.
Berry Burst: Introduce a mix of mashed blueberries, raspberries, and strawberries into the batter. Top the baked Lemon Coconut cake with a berry compote and a dollop of whipped cream for a refreshing summer variant.
Nutty Indulgence: Swirl almond or hazelnut butter into the batter before baking. Finish with a sprinkle of crushed nuts and a drizzle of honey or maple syrup for added sweetness and crunch.

Storage

For optimum freshness, store the cake in an airtight container at room temperature for up to 3 days. You can refrigerate it, which will stay fresh for up to a week.