This lemon-coconut cake is super moist and yummy. It is delicious with any type of fresh berry such as blueberries, raspberries, or strawberries.
Ingredients
- ¾ cup shredded unsweetened coconut
- 2 cups all-purpose flour, sifted
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- 3 large eggs
- 1 ¾ cups white sugar
- 1 ¾ cups whole milk
- 1 cup extra-virgin olive oil
- 5 tablespoons lemon zest
- 5 tablespoons lemon juice
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 437 | |
% Daily Value * | |
Total Fat25g | 32% |
Saturated Fat7g | 35% |
Cholesterol50mg | 17% |
Sodium104mg | 5% |
Total Carbohydrate49g | 18% |
Dietary Fiber2g | 6% |
Total Sugars32g | |
Protein5g | |
Vitamin C3mg | 17% |
Calcium72mg | 6% |
Iron2mg | 8% |
Potassium127mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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