Mrs. Regueiro's Plate: Coconut Lemon Almond Cake

Tuesday, March 3, 2009

Coconut Lemon Almond Cake

I have a very large meyer lemon tree in my backyard, so I'm always looking for ways to use them up and give them away. I love baked goods with lemon, i.e. lemon tarts, lemon bars, lemon shortbreads, lemon poppy seed muffins, lemon everything, right?? Well, I came across this recipe and knew it would be perfect. I had the perfect amount of buttermilk leftover from the waffles I made the weekend before. I hate tossing out buttermilk when it expires, that is such a waste of a great product. The glaze is optional to add, but I love the gooeyness of it, it adds to the richness of the cake.

Coconut-Lemon-Almond Cake
Adapted from

1 cup granulated sugar
3 Tablespoons unsalted butter, melted
3 Tablespoons canola oil
1 ½ Tablespoons finely grated lemon zest
1 teaspoon lemon extract
1 teaspoon vanilla extract
¼ cup milk
2 large eggs
3/4 cup buttermilk
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon salt
½ cup sweetened flaked coconut
**Optional:½ cup of slivered almonds**

Coconut-Lemon Glaze
½ cup confectioner's sugar
1 Tablespoon lemon juice
1 teaspoon melted butter
¼ teaspoon lemon extract
¼ cup sweetened flaked coconut, slightly toasted

1. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
2. In a large bowl, whisk together granulated sugar, butter, oil, lemon zest, lemon extract, vanilla extract and milk.
3. In a small bowl, whisk eggs and buttermilk until evenly blended.
4. With a wooden spoon, stir about a third of the flour mixture into the sugar mixture, then alternately add half of the egg mixture and half of the flour mixture, stirring after each addition just enough to blend. Stir in coconut.
5. Pour batter into a 9 x 5 greased loaf pan.
6. Place in a 350 degree oven on the center rack for about 45 to 50 minutes or until a toothpick inserted in the middle comes out clean.
7. When it comes out of the oven place pan on a cooling rack for about 15 minutes before removing the loaf from the pan.
8. While it's cooling, make the glaze. For the glaze, combine confectioner's sugar, lemon juice, butter and lemon extract. Whisk to blend. The glaze should have the consistency of heavy cream. If needed, add more sugar to thicken it or more lemon juice to thin it.

Review: Don't forget your large glass of milk, you'll need it! Yummy!
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