Today, I’m thrilled to share a delightful dessert recipe that’s sure to brighten up your day: the Annabel Langbein Lemon Coconut Cake Recipe.
This cake is a burst of sunshine on a plate, and its zesty lemon flavor combined with the rich, tropical coconut undertones make it an absolute must-try.
If you’re looking for a delightful treat that combines the zesty freshness of lemons with the sweet allure of coconut, you’re in for a treat.
Whether you’re an experienced baker or a newbie in the kitchen, this recipe is accessible and incredibly rewarding.
In this article, I’ll explore the delightful Annabel Langbein Lemon Coconut Cake recipe, step by step. So, preheat your oven and get ready to embark on a culinary adventure that will leave you craving for more.
How to make Annabel Langbein Lemon Coconut Cake Recipe?
Recipe Details
Preparation Time: 20 minutes
Baking Time: 40-45 minutes
Total Time: Approximately 1 hour
Yield: 8 servings
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Hand mixer or stand mixer
- Zester or grater
- Wooden spoon
- Whisk
- Measuring cups and spoons
- Cooling rack
The Ingredients You’ll Need
Before we dive into the nitty-gritty of preparing this delectable Lemon Coconut Cake, let’s gather all the ingredients you’ll need. Here’s the list:
For the Cake:
- 1 ½ cups of all-purpose flour
- 1 cup of desiccated coconut
- 1 ½ teaspoons of baking powder
- 1 teaspoon of baking soda
- A pinch of salt
- 1 cup of granulated sugar
- 2 large eggs
- 1 cup of buttermilk
- ½ cup of unsalted butter, melted
- Zest of 2 lemons
- Juice of 2 lemons
For the Lemon Syrup:
- Juice of 2 lemons
- ½ cup of granulated sugar
For the Lemon Glaze:
- 1 cup of icing sugar
- Juice of 1 lemon
Step-by-Step Instructions
1. Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Mixing Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, desiccated coconut, baking powder, baking soda, and a pinch of salt.
3. Creaming Butter and Sugar
In another bowl, cream together the granulated sugar and melted unsalted butter until the mixture becomes light and fluffy.
4. Adding Eggs and Lemon Zest
Beat in the eggs, one at a time, and then add the lemon zest, ensuring everything is well incorporated.
5. Alternating Dry Ingredients and Buttermilk
Gradually add the dry ingredients mixture and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
6. Baking the Cake
Pour the cake batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Preparing Lemon Syrup
While the cake is baking, prepare the lemon syrup by mixing lemon juice and granulated sugar in a small saucepan over low heat. Stir until the sugar has dissolved.
8. Drizzling Lemon Syrup
Once the cake is out of the oven and still warm, pierce it all over with a skewer and drizzle the lemon syrup evenly over the cake. Allow the cake to absorb the syrup.
9. Making the Lemon Glaze
To prepare the lemon glaze, combine icing sugar and lemon juice in a small bowl. Mix until you have a smooth, pourable glaze.
10. Glazing the Cake
Drizzle the lemon glaze over the cooled cake, allowing it to drip down the sides.
Nutrition Facts per Serving
- Calories: 320
- Total Fat: 16g
- Saturated Fat: 11g
- Cholesterol: 75mg
- Sodium: 290mg
- Total Carbohydrates: 41g
- Dietary Fiber: 1g
- Sugars: 23g
- Protein: 4g
Serving Suggestions
This Annabel Langbein Lemon Coconut Cake is a versatile treat. Here are some serving suggestions:
1. Naked Cake: Serve it plain, highlighting its natural beauty and flavor.
2. Lemon Glaze: For an extra citrusy kick, drizzle with a simple lemon glaze made from lemon juice and powdered sugar.
3. Fresh Berries: Top with fresh berries like strawberries, blueberries, or raspberries for a burst of color and freshness.
Tips and Variations
✔ For an even more intense lemon flavor, add a little extra lemon zest.
✔ If you prefer a gluten-free option, substitute the all-purpose flour with a gluten-free blend.
✔ To adjust the cake’s richness, experiment with different types of coconut milk, such as full-fat or reduced-fat.
✔ You can add a handful of diced pineapple to the batter for a tropical twist.
Health Benefits
While this Lemon Coconut Cake is undeniably a sweet treat, it does have some health benefits:
1. Lemons are a great source of vitamin C and antioxidants, supporting your immune system.
2. Coconut milk adds a lovely creaminess and healthy fats to the cake.
Frequently Asked Questions
Can I use coconut milk instead of buttermilk in the recipe?
While buttermilk is recommended for its tangy flavor, you can substitute it with coconut milk if you prefer a stronger coconut taste.
Can I make this cake ahead of time?
Yes, you can bake the cake in advance and store it in an airtight container for up to three days. Just make sure to glaze it before serving.
Can I use sweetened shredded coconut instead of desiccated coconut?
Yes, you can use sweetened shredded coconut, but be aware that it will make the cake slightly sweeter.
Is this cake suitable for vegans?
This particular recipe contains eggs and dairy, but you can explore vegan alternatives for a cruelty-free version.
Conclusion
In the world of baking, the Annabel Langbein Lemon Coconut Cake Recipe is a true gem. Its irresistible combination of citrusy zest and tropical sweetness makes it a standout dessert for any occasion.
With its vibrant flavors and moist texture, this cake is perfect for any occasion. Whether you enjoy it as a dessert or a sweet snack, it’s bound to become a favorite in your home.
So, why wait? Whip up this delightful cake and watch as it disappears from your dessert table in no time. Enjoy!
Annabel Langbein Lemon Coconut Cake Recipe
Equipment
- 9-inch round cake pan
- Mixing bowls
- Hand mixer or stand mixer
- Zester or grater
- Wooden spoon
- Whisk
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Cake:
- 1 ½ cups of all-purpose flour
- 1 cup of desiccated coconut
- 1 ½ teaspoons of baking powder
- 1 teaspoon of baking soda
- A pinch of salt
- 1 cup of granulated sugar
- 2 large eggs
- 1 cup of buttermilk
- ½ cup of unsalted butter melted
- Zest of 2 lemons
- Juice of 2 lemons
For the Lemon Syrup:
- Juice of 2 lemons
- ½ cup of granulated sugar
For the Lemon Glaze:
- 1 cup of icing sugar
- Juice of 1 lemon
Instructions
Preheat Your Oven
- Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Mixing Dry Ingredients
- In a large mixing bowl, combine the all-purpose flour, desiccated coconut, baking powder, baking soda, and a pinch of salt.
Creaming Butter and Sugar
- In another bowl, cream together the granulated sugar and melted unsalted butter until the mixture becomes light and fluffy.
Adding Eggs and Lemon Zest
- Beat in the eggs, one at a time, and then add the lemon zest, ensuring everything is well incorporated.
Alternating Dry Ingredients and Buttermilk
- Gradually add the dry ingredients mixture and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
Baking the Cake
- Pour the cake batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Preparing Lemon Syrup
- While the cake is baking, prepare the lemon syrup by mixing lemon juice and granulated sugar in a small saucepan over low heat. Stir until the sugar has dissolved.
Drizzling Lemon Syrup
- Once the cake is out of the oven and still warm, pierce it all over with a skewer and drizzle the lemon syrup evenly over the cake. Allow the cake to absorb the syrup.
Making the Lemon Glaze
- To prepare the lemon glaze, combine icing sugar and lemon juice in a small bowl. Mix until you have a smooth, pourable glaze.
Glazing the Cake
- Drizzle the lemon glaze over the cooled cake, allowing it to drip down the sides.
Hi, I’m Mary, and I’m a cake maker here at the Cakerecipehome.com blog. With a passion for all things sweet and a flair for creativity in the kitchen, I spent 5 years perfecting the art of cake making and decorating. Over the years, I’ve honed my skills through countless baking experiments, and I’m excited to share my knowledge and experience with you.
I love trying new recipes, especially when they’re delicious, I love them so much… hope you like them! Thanks for the time!