Are you in the mood for a delightful and refreshing dessert that will tantalize your taste buds? Look no further than the Annabel Langbein Lemon Coconut Cake recipe.

A delightful delicacy that is sure to impress, this magnificent cake combines the citrusy aromas of lemons with the tropical sweetness of coconut.

You can follow the instructions in this article to make this delectable dessert, ensuring that your baking endeavors are a complete success.

Table of Contents

Annabel Langbein Lemon Coconut Cake Recipe

Recipe Details:

Preparation Time: 20 minutes
Baking Time: 40-45 minutes
Yield: The Lemon Coconut Cake recipe yields approximately 12 servings.

Ingredients

To create this luscious Lemon Coconut Cake, you will need the following ingredients:

2 lemons (zest and juice)
1 cup of desiccated coconut
1 and ½ cups of self-raising flour
1 cup of sugar
¾ cup of milk
½ cup of melted butter
3 large eggs
1 teaspoon of vanilla extract
A pinch of salt

Equipment Needed

Before you begin, ensure that you have the necessary equipment:

Mixing bowls
Whisk
Cake tin
Measuring cups and spoons
Grater
Oven

Instructions

Let’s dive into the step-by-step instructions for making this delightful cake:

Preheat your oven to 180°C (350°F) and grease a cake tin.
In a mixing bowl, combine the self-raising flour, sugar, desiccated coconut, and a pinch of salt.
In another bowl, whisk together the melted butter, eggs, milk, vanilla extract, lemon zest, and lemon juice. Ensure that all the ingredients are well combined.
Gradually add the wet mixture to the dry ingredients while gently folding them together. Stir until just combined; do not overmix.
Pour the batter into the greased cake tin and smooth the surface with a spatula.
A toothpick placed in the center of the cake should come out clean after 40 to 45 minutes of baking in the preheated oven.
While the cake is baking, prepare the lemon syrup.

Baking The Cake

To ensure a perfectly baked Lemon Coconut Cake, follow these steps:

In a small saucepan, combine the juice of 1 lemon and 2 tablespoons of sugar. Heat the mixture over low heat, stirring until the sugar has dissolved.
Once the cake is out of the oven, poke several holes on top using a skewer or toothpick. Slowly drizzle the lemon syrup over the cake, allowing it to soak in.

Lemon Syrup

The lemon syrup adds an extra burst of tangy flavor to the cake. Here’s how to make it:

In a small saucepan, combine the juice of 1 lemon and 2 tablespoons of sugar. Heat the mixture over low heat, stirring until the sugar has dissolved.
Once the cake is out of the oven, poke several holes on top using a skewer or toothpick. Slowly drizzle the lemon syrup over the cake, allowing it to soak in.

Coconut Topping

To add a tropical twist to your Lemon Coconut Cake, follow these steps:

Toast ½ cup of desiccated coconut in a dry pan over low heat until golden brown. Keep a close eye on it as coconut can burn quickly.
Sprinkle the toasted coconut generously over the top of the cake, creating a beautiful and delicious coconut topping.

Annabel Langbein Lemon Coconut Cake Recipe

Serving Suggestions

The Annabel Langbein Lemon Coconut Cake is a versatile dessert that can be enjoyed on its own or accompanied by various serving suggestions. Here are a few ideas:

Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a creamy and indulgent treat.
Garnish each slice with fresh lemon zest and a sprig of mint for an elegant touch.
Pair the cake with a cup of hot tea or coffee for a delightful afternoon treat.

Nutrition Facts Per Serving:

(Note: The following nutrition facts are approximate and may vary depending on specific ingredients and serving sizes)

Calories: 300
Total Fat: 15g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 150mg
Total Carbohydrate: 38g
Dietary Fiber: 2g
Sugars: 22g
Protein: 4g

Tips For Success

To ensure your Lemon Coconut Cake turns out perfectly every time, consider the following tips:

Use fresh lemons for the best flavor. The zest and juice of lemons will provide a vibrant citrus taste to the cake.
Do not overmix the batter. Overmixing can result in a dense and heavy cake. Mix until the ingredients are just combined.
Ensure the cake is thoroughly baked by inserting a toothpick into the center. If it comes out clean, the cake is ready.
Toast the desiccated coconut for the topping just before serving to retain its crunchiness and enhance its flavor.

Conclusion

The Annabel Langbein Lemon Coconut Cake recipe is a delightful dessert that combines the zesty freshness of lemons with the tropical sweetness of coconut. This cake will wow your family and friends with its delicious texture and vibrant tastes.

This recipe is a must-try whether you’re throwing a special event or are just in the mood for a delectable treat.

Enjoy a slice of this delectable cake and savor the delightful combination of lemon and coconut.

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Naznin Aktar

Publisher at Naznin's Kitchen

Hello! I'm Naznin Aktar, the food enthusiast and recipe curator at Naznin's Kitchen. Want to turn everyday ingredients into extraordinary dishes? Explore Naznin's Kitchen for a collection of recipes that are sure to inspire your inner chef and delight your loved ones.