Description
A moist and flavorful cake combining the zesty taste of lemon with the tropical essence of coconut and the crunch of poppy seeds.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened shredded coconut
- 2 tablespoons poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- Zest of 1 lemon
- ¼ cup fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, coconut, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, cream the butter until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, buttermilk, lemon zest, and lemon juice until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For added flavor, consider adding a lemon glaze on top of the cake.
- This cake can be stored in an airtight container for up to 3 days.
- Feel free to substitute coconut milk for buttermilk for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Lemon Coconut Poppy Seed Cake, dessert, baking, cake recipe