Name: Lemon Cake with Toasted Coconut
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Shredded unsweetened coconut - ¾ cup; All-purpose flour, sifted - 2 cups; Baking powder - ¾ teaspoon; Baking soda - ¼ teaspoon; Salt - 1 pinch; Eggs - 3 large; White sugar - 1 ¾ cups; Whole milk - 1 ¾ cups; Extra-virgin olive oil - 1 cup; Lemon zest - 5 tablespoons; Lemon juice - 5 tablespoons; Vanilla extract - 1 teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Cake with Toasted Coconut

1. Shredded unsweetened coconut - ¾ cup

2. All-purpose flour, sifted - 2 cups

3. Baking powder - ¾ teaspoon

4. Baking soda - ¼ teaspoon

5. Salt - 1 pinch

6. Eggs - 3 large

7. White sugar - 1 ¾ cups

8. Whole milk - 1 ¾ cups

9. Extra-virgin olive oil - 1 cup

10. Lemon zest - 5 tablespoons

11. Lemon juice - 5 tablespoons

12. Vanilla extract - 1 teaspoon

How to cook deliciously - Lemon Cake with Toasted Coconut

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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.

5. Stage

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