It feels good to rejoin the Cake Slice Bakers for this month’s reveal. As usual, each of the selections sounded great and the pictures were enticing. By process of elimination, my resident cake advisor Gabbi and I decided on the Lemon-Coconut Loaf, even though she won’t be able to eat it because of her nut allergy. This loaf cake uses flaked coconut as well as fresh. Working with fresh coconut, for me, was by no means a walk in the park.
I followed the instructions on the label of the coconut to pierce the eyes and drain the liquid. My first thought was, “yummy, fresh coconut water”. That excitement flew out the window when my son and I took a taste. Is fresh coconut water supposed to taste sour? Then I had the Mr taste it and he was sure something wasn’t right. As a child, his father would get fresh coconuts often as a treat so he knew this funky coconut water was not the norm.
At this point, I decided to retrieve the instruction label and read it again. In my haste and excitement I totally looked over the highlighted section that said don’t drink the juice from this brown coconut, use only the meaty part. Sorry family, love you!
The other not so fun part was using a vegetable peeler to get the curls. Hats off to the baker that got those perfect curls shown in the book. Despite it all, this cake is delicious. The crumb is very tender, the lemon flavor is just enough to make you smile, and the sweetened coconut flakes provide a nice nutty crunch. This is another one in the win column of our current baking book.
This cake could fall into a better for you dessert as described in my post How to Reduce Dessert Calories . Keep in my mind that I’m not implying that it’s a totally healthy cake. It is better because there isn’t tons of extra frosting or add-ins and you can make modifications to reduce saturated fats and refined carbs. So bake it, and have a guilt free slice.
- ½ cup butter, softened
- 1⅓ cups granulated sugar
- 3 large eggs
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ⅛ tsp baking soda
- ½ cup sour cream
- 2 tsp lemon zest
- ½ cup sweetened flaked coconut
- Lemon Glaze
- 2 cups powdered sugar
- ¾ tsp lemon zest
- 2 TBS fresh lemon juice
- Preheat oven to 325° and grease a 9x5-inch loaf pan with shortening.
- Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy.
- Add eggs, one at a time, beating just until blended after each addition.
- Stir together flour, salt, and baking soda.
- Add to butter mixture alternately with sour cream, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition.
- Stir in lemon zest and ½ cup coconut.
- Pour batter into prepared 9- x 5-inch loaf pan.
- Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
- Whisk together powdered sugar; lemon zest and 2TBS lemon juice 1 tsp at a time until desired consistency.
- Spoon Lemon Glaze over cake, and sprinkle with coconut curls and lemon peel strips.
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