Skip to main content New<> this month
Get the Allrecipes magazine

Lemon Cake with Toasted Coconut

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  0 photos
1

"This lemon-coconut cake is super moist and yummy. It is delicious with any type of fresh berry such as blueberries, raspberries, or strawberries."
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 437
Original recipe yields 12 servings (1 9x13-inch cake)

Directions

{{model.addEditText}} Print
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Spread coconut on a baking sheet.
  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.
  3. Combine flour, baking powder, baking soda, and salt in a large bowl.
  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.
  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: 437 calories; 25 48.7 5.3 50 104 Full nutrition

Explore more

Reviews

Read all reviews 0