Food

Lemon Snacking Cake With Coconut Glaze

A good cake for afternoon tea.

  • TIME1 hour, plus cooling
Lemon Snacking Cake With Coconut Glaze

INGREDIENTS

FOR THE CAKE:

  • ½ cup/120 milliliters neutral oil, such as grapeseed or canola, plus more for pan
  • 3 lemons
  • ½ cup/120 milliliters sour cream
  • ¼ cup/60 milliliters coconut milk
  • 2 large eggs
  • 1 ½ cups/185 grams all-purpose flour
  • 1 ¼ cups/250 grams granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ packed cup/50 grams shredded sweetened coconut

FOR THE GLAZE:

  • 3 tablespoons coconut milk
  • 1 tablespoon coconut oil, melted
  •  Pinch of fine sea salt
  • ⅔ cup/85 grams confectioners’ sugar
  •  Finely grated lemon zest, for garnish
  •  Nutritional Information

PREPARATION

  1. Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edge of the pan by at least 2 inches.
  2. Grate 2 tablespoons of zest from the lemons. Juice the lemons so you have 1/4 cup/60 milliliters juice. Add juice and zest to a medium bowl, then whisk in oil, sour cream, coconut milk and eggs.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk wet mixture into dry mixture until smooth.
  4. Scrape batter into baking pan and spread in an even layer. Sprinkle evenly with shredded sweetened coconut. Bake until the top of the cake springs back when lightly pressed in the center, and a toothpick inserted in the middle comes out clean, 35 to 45 minutes. Let cool completely.
  5. When cake is cool, make the glaze: In a small bowl, whisk together the coconut milk, oil and salt. Whisk in the confectioners’ sugar until smooth. Pour over the cake, and grate some lemon zest over the top. Let the glaze set for at least 30 minutes before serving.