How to Do It:

Preheat the Oven: Preheat the oven to the temperature of 175degrees Celsius – (350 degrees Fahrenheit). Prepare the 9-inch round cake pan by greasing and dusting it or lining it with the parchment paper.

Neutralize the Dry Ingredients: In a medium bowl, mix the wheat with baking powder and salt. Keep aside.

Creaming the butter and the sugar: In a medium-sized bowl, blend the softened butter with the sugar until this cream is well lightened and fluffed, that will take approximately not more than 3-4 minutes.

Add the Eggs: The eggs should be dropped in one by one, mixing them until every one is fully worked into the mixture before the next one is added.

Add the Coconut and Lemon: Lemon peels and juice as well as vanilla are added in and mixed well. The flour mixture and coconut milk are added alternately concerning the flour mixture, the first and last being the flour mixture. Incorporate the shredded coconut.

Bake the Cake: It is important to pour the batter into the already prepared cake pan then smoothen the top of the cake before baking. Bake for 25-30 minutes or till a tooth pick inserted at the center comes out free of batter.

Cool the Cake: After baking the cake, allow it cool ad sit in the cake pan for 10 minutes before taking it out onto the wire rack for full cooling.

Prepare the Lemon Glaze: Use a separate bowl to blend the sugar powder, lemon juice and coconut milk until the results are flawless.

Glaze the Cake: After cooling the cake, after the glaze has cooled, pour the lemon soaked glaze over the cake allowing the glaze drips down the mantle.

Garnish and Serve: For final presentation, add on top some Friday’s toasted coconut flakes as well as lemon zest. Cut and serve!

Hints for Success:

Room Temperature Ingredients: It is good to note that butter and eggs which are intended for use in making batter should be brought to room temperature to avoid lumps from forming in the batter.

Fresh Squeezed Lemon Juice: The best taste will be from fresh lemon, and lemon juice aside from that may serve only for lighting the dish.

Toasting coconut: To toast coconut flakes, first spread them on a baking sheet, and toast them in a moderate oven at 175°C (350°F) for approximately 5-7 minutes, stirring every now and then until browned.

Health Benefits:

Vitamin C: Lemons are one example of a food rich in Vitamin C which is crucial for the body’s defense mechanisms and the skin as well.

Healthy Fats: The medium chain triglycerides (MCT) found in coconut are readily absorbed in the body and utilized for energy.

Antioxidants: The lemon peel has antioxidant properties that protect the body against free radicals.

Nutritional Information: (Per serving)

Calories: 320 kcal

Protein: 4g

Carbohydrates: 45g

Fat: 15g

Fiber: 2g

Sugar: 30g

Sodium: 150 mg

Variations and Substitutions:

Gluten-Free Version: Use a gluten-free flour blend instead of the all-purpose flour.

Dairy-Free Option: Use a non-dairy butter substitute and coconut yogurt instead of eggs to make this cake egg-less.

Lemon-Lime Twist: For a refreshing lemon-lime flavor, substitute half of the lemon juice with lime juice.

Frequently Asked Questions (FAQs):

Can I make this cake in advance? Yes, you can bake the cake one day before and ice it on the day it is to be served. Keep it in a sealed container at room temperature.

Is this cake freezer friendly? Certainly! As soon as the cake is completely cooled off, wrap it well and put it in the freezer for up to 3 months maximum. Thaw in the refrigerator overnight.

What other glazes can I use instead? A coconut cream glaze or a simple icing of powdered sugar with a little vanilla essence is good as well.

Conclusion:

A luscious combination of flavors and textures that is sure to appeal to anyone, this Lemon and Coconut Cake is a perfect touch to any event. Whether you make it for a party or simply as a dessert for yourself, then it is very likely to become a staple in your baking collection. Enjoy the lovely tangy flavors and the coconut that makes this cake so delicious.