It sounds like you’re describing a delicious-sounding cake! A lemon coconut cake with a sticky texture could be a delightful combination of citrusy and tropical flavors. If you’re looking for a recipe, here’s a simple one for you:
Ingredients:
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk
- Zest of 2 lemons
- 1 cup shredded coconut (sweetened or unsweetened)
For the Sticky Lemon Coconut Glaze:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- Juice of 2 lemons
- 1/2 cup shredded coconut
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt cake pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined.
- Fold in the lemon zest and shredded coconut.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the sticky lemon coconut glaze. In a saucepan over medium heat, melt the butter. Add the sugar and lemon juice, stirring until the sugar is dissolved. Stir in the shredded coconut.
- Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack.
- While the cake is still warm, pour the sticky lemon coconut glaze over it, allowing it to soak into the cake.
- Allow the cake to cool completely before serving.
Enjoy your delicious and sticky lemon coconut cake!
