Annabel Langbein Lemon Coconut Cake Recipe
Annabel Langbein's Lemon Coconut Cake is a delightful treat combining zesty lemon and rich coconut flavors. This moist, tender cake features a refreshing lemon glaze, making it perfect for any occasion. Simple to make, it’s a delicious blend of sweet and tart that will brighten up your dessert table.
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.