Coconut Lemon Cake

Perfect for your Valentine who’s into lemon. Typically a double layered cake but my guy likes a loaf cake he can whittle on all day. The batter is plentiful and for certain will overflow a standard loaf pan. Just make a couple of large cup cakes in addition. All this changes bake times. We are into the one layer of icing and love the look as it melts down the sides of the warm cake. It’s a homey comfort food recipe that leaves the kitchen smelling delicious, and palates pleasantly satisfied with the taste and flavor.

Recipe

Preheat oven to 350 degrees F.
Prepare 2-9″ round layer pans (buttered and floured), or 1-9″ by 5″ loaf pan with straight sides (buttered and floured)

1 Cup flaked coconut-plain or sweetened
4 Egg whites-beaten stiff
3/4 Cup butter at room temperature
1 2/3 Cups sugar
2 3/4 Cups all purpose flour
3/4 Teaspoon salt
2 1/2 Teaspoons baking powder
1 Cup + 4 tablespoons of milk
1 Teaspoon lemon extract

Measure the coconut and drizzle 4 tablespoons of milk over the top. Set aside.

Whisk together the flour, salt and baking powder. Set aside.

In a medium size glass bowl beat the egg whites until full and hold shape. Set aside.

In a large mixing bowl beat the butter and sugar until creamy and fluffy.

Slowly add the flour mixture to the butter mixture alternating with the cup of milk. Incorporate well without over beating.

Add the lemon extract and coconut until just mixed.

Fold in the egg whites.

Pour into prepared baking pans. If using a loaf pan leave at least an inch at the top for the rise or your loaf may overflow. The loaf will take about an hour of baking. Check with a wooden skewer in the center for doneness. The 9 inch rounds will take 20-30 minutes to bake. Check with a wooden toothpick in the center for doneness. If you are baking a few cupcakes in addition to the loaf these will bake pretty quickly depending upon the size of your cupcake tin about 15 minutes. Check for doneness with a wooden toothpick down the center.

Cool the loaf for about 10-15 minutes and then remove to a serving plate. Add icing by spooning it over the top and letting it melt a bit before spreading lightly.

For 9 inch rounds, cool about 10-15 minutes and remove from pans to racks to cool completely.

Icing

2 Cups powdered sugar
1 Tablespoon butter-room temperature
Juice of one lemon
2 Teaspoons lemon zest
Dash of salt

For the loaf: Mix ingredients until creamy. The result may be a little stiff. Spoon the icing onto the top of the still warm loaf and allow to melt a bit before spreading.

For the layers: Double the ingredients and mix until creamy. If the icing is a little too stiff add a little cream until it reaches spreadability. If you are looking to only add a crumb coat for a more rustic look there is no need to double the recipe but increase the butter to 1/4 cup and beat the icing until creamy.