Coconut Cake Recipe

Coconut Cake Recipe
Makes a 9”coconut cake recipe easy 
Coconut Cake
ingredients for Coconut Cake Recipe Easy
 1 cup sweetened flaked coconut for coconut cake recipe
1 stick unsalted butter, softened
1 1/4 cups granulated sugar 
1 tablespoon grated lemon zest 
2 large eggs
1 1/2 cups self-rising flour 
3/4 cup whole milk 
½  tsp vanilla essence 
2 tsp lemon juice 
1 tsp rum or Calvados (or other liqueur)
 
How to make Coconut Cake recipe

• Preheat oven to 350°F with rack in middle. Generously butter a 9-inch round cake pan and line the bottom with parchment paper.
• Toast the coconut in a small baking pan in the oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.
• Beat together the butter and sugar in an electric mixer until fluffy. Beat in the eggs one at a time, and then add the lemon zest.
• Mix together flour and 1/2 cup toasted coconut (reserve remainder, if using, for the topping). In a separate bowl, stir together milk, vanilla, and lemon juice. At low speed, add the flour and milk mixtures alternately into egg mixture, beginning and ending with the flour.
• Spoon the batter into the pan and smooth the top. Bake until golden and a wooden toothpick inserted into center comes out clean, 40 to 45 minutes. Cool a bit, then turn out of pan and discard parchment.
• If using, sprinkle with remaining 1/2 cup of coconut on top.
• Now coconut cake is ready.