Lemon Snacking Cake With Coconut Glaze
With a poundcake-like texture and zippy lemon flavor, this tender treat is loaded with grated citrus zest and topped with a sweet, mellow coconut frosting. Like many snacking cakes, it’s easily whisked together without a mixer, and quick to bake. Perfect as an afternoon pick-me-up, it goes as well with a glass of milk as it does with mugs of coffee, tea or hot cocoa.
- Total:
- Serves: 12 persons
Ingredients
- ½cup/120 milliliters neutral oil, such as grapeseed or canola, plus more for pan
- 3lemons
- ½cup/120 milliliters sour cream
- ¼cup/60 milliliters coconut milk
- 2large eggs
- 1 ½cups/185 grams all-purpose flour
- 1 ¼cups/250 grams granulated sugar
- 1teaspoon baking powder
- ¼teaspoon baking soda
- ½teaspoon fine sea salt
- ½packed cup/50 grams shredded sweetened coconut
- 3tablespoons coconut milk
- 1tablespoon coconut oil, melted
- Pinch of fine sea salt
- ⅔cup/85 grams confectioners’ sugar
- Finely grated lemon zest, for garnish
Instructions
Step 1
Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edge of the pan by at least 2 inches.Step 2
Grate 2 tablespoons of zest from the lemons. Juice the lemons so you have 1/4 cup/60 milliliters juice. Add juice and zest to a medium bowl, then whisk in oil, sour cream, coconut milk and eggs.Step 3
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk wet mixture into dry mixture until smooth.Step 4
Scrape batter into baking pan and spread in an even layer. Sprinkle evenly with shredded sweetened coconut. Bake until the top of the cake springs back when lightly pressed in the center, and a toothpick inserted in the middle comes out clean, 35 to 45 minutes. Let cool completely.Step 5
When cake is cool, make the glaze: In a small bowl, whisk together the coconut milk, oil and salt. Whisk in the confectioners’ sugar until smooth. Pour over the cake, and grate some lemon zest over the top. Let the glaze set for at least 30 minutes before serving.