EASY HOMEMADE COCONUT LEMON CAKE
Steps:
- Gather the ingredients.
- Preheat your oven to 350 F / 180 C. Grease and flour your cake pan(s). Zest and juice the lemon.
- With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil, then beat in the vanilla, lemon juice, and zest.
- Stir in the flour, coconut, baking powder and salt, and then the milk. Beat until smooth,
- Pour the batter into your prepared pan(s). Bake in the middle of your preheated oven until the cake tests done-approximately 25 to 30 minutes for layers; 35 to 40 minutes for oblong; 40 minutes for a tube or Bundt pan.
- Allow the cake to cool in the pan for 5 to 10 minutes. Carefully loosen the cake from the sides of the pan with a spatula, then turn out the cake onto a rack to finish cooling.
- To decorate the cooled cake, mix the sifted confectioners' sugar and vanilla with enough cream or milk to a spreadable consistency. Spread the icing in a thin layer over the top of the cake, and dust the icing with toasted coconut. Allow the icing to set before serving. *Note: To make toasted coconut, spread the grated unsweetened coconut in a single layer on a baking sheet. Bake at 350 F / 180 C for 5 to 8 minutes, or until lightly golden. Remove from the oven, mix in a few tablespoons of powdered sugar, and leave to cool. Cover and store until needed.
Nutrition Facts : Calories 316 kcal, Carbohydrate 43 g, Cholesterol 50 mg, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, Sodium 223 mg, Sugar 29 g, Fat 15 g, ServingSize 12 to 16 servings, UnsaturatedFat 0 g
LEMON COCONUT CAKE
"If you're pressed for time, use a white cake mix and dress it up with the filling and frosting from this recipe," suggests field editor LaDonna Reed, Ponca City, Oklahoma. "This is a lovely dessert for spring and summer."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 14 servings.
Number Of Ingredients 22
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat egg whites until stiff peaks form; gradually fold into creamed mixture. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a heavy saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to the pan, stirring constantly. Bring to a boil; cook and stir 2 minutes longer. Remove from the heat. Stir in lemon juice and butter. Cool, without stirring, to room temperature., In a large bowl, cream shortening and confectioners' sugar until light and fluffy; beat in vanilla. Gradually add water, beating until smooth. Spread filling between cake layers. Frost top and sides of cake; sprinkle with coconut.
Nutrition Facts : Calories 585 calories, Fat 26g fat (9g saturated fat), Cholesterol 30mg cholesterol, Sodium 306mg sodium, Carbohydrate 84g carbohydrate (69g sugars, Fiber 1g fiber), Protein 4g protein.
MOROCCAN COCONUT LEMON CAKE
In Morocco, cakes (called 'meskouta') aren't made with pre-packaged cake mixes purchased right off the shelf in the grocery stores. Rather, a meskouta (or cake) is nearly always made by scratch and baked fresh for serving at tea time. So most of Morocco's dessert cakes and snack cakes aren't all that complicated. They're...
Provided by Vickie Parks
Categories Cakes
Time 1h
Number Of Ingredients 17
Steps:
- 1. Preheat your oven to 350°F (180°C). Grease and flour 1 9x13-inch baking dish or two 9-inch cake pans; set aside.
- 2. Beat together the eggs and sugar until thick. Gradually beat in the oil, then beat in the vanilla, lemon juice, and zest. Stir in the flour, coconut, baking powder and salt. Then stir in the milk. Beat until smooth.
- 3. Pour the batter into your prepared pan(s). Bake in the middle of your preheated oven until the cake tests done - approximately 25 to 30 minutes for two round cake pans, 35 to 40 minutes for 9x13-inch pan. (You could also use a tube or bundt pan which will require about 40 minutes baking time.)
- 4. Allow the cake to cool in the pan for 5 to 10 minutes. Carefully run a butter knife along the edges to loosen the cake from the sides of the pan. Then turn out the cake onto a rack to cool completely.
- 5. Mix the sifted powdered sugar and vanilla with enough cream or milk to a spreadable consistency. Spread the icing in a thin layer over the top of the cooled cake. Lightly dust the icing with toasted coconut. Allow the icing to set before serving.
COCONUT LEMON CAKE
This is the best cake I have ever had. I fixed it for Thanksgiving last year when I went to a neighbors house for the day. I am going to her house Easter tomorrow and she asked me to make it again. I guess it was a hit. It came from Southern Living Magazine October 2007
Provided by Gone Fishin
Categories Dessert
Time 1h10m
Yield 3 9 inch round cakes, 12 serving(s)
Number Of Ingredients 18
Steps:
- Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition.
- Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 teaspoons vanilla.
- Beat egg whites at high speed with an electric mixer until stiff peaks form, fold about one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 3 greased and floured 9-inch round cake pans.
- Bake at 350°F for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
- Spread Lemon Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with coconut; garnish, if desired.
- Lemon Filling.
- Combine sugar and cornstarch in a medium saucepan; stir in 1 cup boiling water. Cook over medium heat, stirring constantly, until sugar and cornstarch dissolve (about 3 minutes). Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly with a wire whisk. Stir in lemon juice.
- Cook, stirring constantly, until thickened. Remove from heat; stir in butter. Cool, stirring occasionally.
- Yield 1 2/3 cup.
- Cream Cheese Frosting.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powered sugar, beating at low speed until blended, stir in vanilla.
Nutrition Facts : Calories 886.7, Fat 41.1, SaturatedFat 26.3, Cholesterol 223.2, Sodium 295, Carbohydrate 124, Fiber 1.6, Sugar 94.2, Protein 9
ZUCRE COCO -- MOROCCAN COCONUT FUDGE CAKES
Literally this translates into coconut sugar. I have added the word fudge here as these are most commonly called "cakes." Also, for ease I have used evaporated milk in the recipe though mass marketing of evaporated milk here is relatively new. Most home cooks evaporate their own milk, IF they can afford milk. This is a lovely very sweet ending to a rich meal served with strong black coffee and how we most often serve it here. This sort of recipe is made only by those who have money and certainly isn't the average person's fare who is more concerned with finding bread. Morocco is devistatingly poor with 95% of the wealth belonging to just under 5% of the people. Moroccans say it is a true blessing to be able to eat so extravagantly as to have these coconut cakes. This is quick to make and if you love coconut, this is for you! Cut into very small squares though; Moroccans adore things extremely sweet. Enjoy! c.\2005
Provided by Hajar Elizabeth
Categories Candy
Time 35m
Yield 1 1/2 pounds, 36 serving(s)
Number Of Ingredients 5
Steps:
- Line an 8x8 pan or similar sized round pan with foil (as I do here as we do not have waxed paper) or waxed paper.
- In a heavy bottomed 2qt. saucepan combine coconut, evaporated milk and sugar.
- Simmer gently to soft ball stage; 238 degrees. Here we test in cold water and do not use a thermometer. The cooking time is my best guess as I have never made this using a western stove.
- Stir in the butter and lemon rind and allow to cool to room temperature.
- Beat until thick and glossy as you would for fudge but beating to glossy not until it loses it's gloss.
- Pour into prepared pan and chill 2 hours. Cut into 1/2" to 1" squares.
Nutrition Facts : Calories 139, Fat 9.2, SaturatedFat 7.9, Cholesterol 3.2, Sodium 14.8, Carbohydrate 14.7, Fiber 2.1, Sugar 12, Protein 1.2
LEMON CAKE WITH TOASTED COCONUT
This lemon-coconut cake is super moist and yummy. It is delicious with any type of fresh berry such as blueberries, raspberries, or strawberries.
Provided by Karen Brady Pastore
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Spread coconut on a baking sheet.
- Bake in the preheated oven until lightly toasted, about 5 minutes. Remove and let cool while you prepare the cake. Leave the oven on.
- Combine flour, baking powder, baking soda, and salt in a large bowl.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 436.7 calories, Carbohydrate 48.7 g, Cholesterol 50.1 mg, Fat 25 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 104.1 mg, Sugar 31.5 g
MOROCCAN LEMON CAKE
In Morocco, meskouta (cakes) are never made with packaged cake mixes. They're almost always made by scratch and baked fresh - such as this cake. It's so simple to prepare, and it has a light texture and is quite good and full of citrus flavor. It's great for tea time. It's great as a simple cake as written (unfrosted), or you...
Provided by Vickie Parks
Categories Cakes
Time 50m
Number Of Ingredients 13
Steps:
- 1. Position oven rack in the middle of the oven, and preheat oven to 350°F (180°C). Grease and flour a small bundt or tube pan; set aside.
- 2. In a large bowl with an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil until smooth. Stir in the flour, baking powder and salt, and then the milk. Beat just until smooth, and then mix in the lemon juice, zest, and vanilla.
- 3. Pour the batter into the prepared pan. Bake for about 40 minutes, or until the cake tests done.
- 4. Allow the cake to cool in the pan on a rack for 7 to 10 minutes. Loosen the cake from the sides of the pan with a butter knife or spatula, then turn out the cake onto the rack to finish cooling.
- 5. The cake may be served plain, dusted with powdered sugar or drizzled with a glaze. (To prepare the glaze, mix the confectioners' sugar and lemon juice until smooth. Drizzle the glaze over the top of the cake, allowing the glaze to run down the sides.)
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