Moist and Lemony Coconut Cake

A food processor makes whipping up this coconut cake quick and easy. This yummy cake is moist and dense with a lemony flavor.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 512 Calories

Ingredients

• 1 cup milk
• 4 eggs
• 2 ½ cups confectioners' sugar
• 2 tablespoons lemon juice
• 2 teaspoons finely grated lemon zest
• 1 ½ cups self-rising flour
• ¼ cup lemon juice
• ¼ cup unsalted butter
• 1 cup sweetened flaked coconut
• 1 cup superfine sugar
• ¼ cup sweetened flaked coconut
• 2 tablespoons coconut milk powder
• ½ cup cold unsalted butter, cut into pieces

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Step 3

Grease a 9-inch round baking pan.

Step 4

Place self-rising flour, superfine sugar, and 1/2 cup butter in a food processor; pulse until the mixture resembles coarse crumbs, about 20 seconds.

Step 5

Place eggs, milk, 1/4 cup lemon juice, and 2 teaspoons lemon zest in the food processor, and pulse until batter is just mixed, about 10 seconds more.

Step 6

Transfer batter to a large bowl; fold 1 cup coconut into the batter.

Step 7

Pour batter into prepared baking pan, smoothing the surface of the batter.

Step 8

Beat 1/4 cup butter with an electric mixer in a bowl until light and creamy.

Step 9

Gradually beat in confectioners' sugar, coconut milk powder, 2 tablespoons lemon juice, and 2 teaspoons lemon zest until frosting is smooth.

Step 10

Spread frosting over completely cooked cake.

Step 11

Sprinkle remaining 1/4 cup coconut atop frosted cake.