Lemon Cake with Toasted Coconut

Moist, delicious, and made with fresh lemon juice, zest, and olive oil, this lemon-coconut cake is super easy to make and goes well with fresh berries.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 437 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 ¾ cups white sugar
• ¼ teaspoon baking soda
• ¾ teaspoon baking powder
• 3 large eggs
• 5 tablespoons lemon juice
• 2 cups all-purpose flour, sifted
• 1 ¾ cups whole milk
• 1 cup extra-virgin olive oil
• ¾ cup shredded unsweetened coconut
• 5 tablespoons lemon zest

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Spread coconut on a baking sheet.

Step 2

Bake in the preheated oven until lightly toasted, about 5 minutes. Remove and let cool while you prepare the cake. Leave the oven on.

Step 3

Combine flour, baking powder, baking soda, and salt in a large bowl.

Step 4

Whisk eggs and sugar together in another large bowl until very well combined. Stir in milk, oil, lemon zest, lemon juice, and vanilla extract; mix until well combined. Fold in dry ingredients and add coconut. Pour into the prepared pan.

Step 5

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.