Coconut Lemon Orange Cake

This delightful Coconut Lemon Orange Cake combines the zesty brightness of lemons and oranges with the rich, tropical flavor of coconut. Its moist texture and sweet citrus glaze create a perfect balance, making it an appealing dessert that’s both refreshing and satisfying. With no extra ingredients needed, this cake is simple yet delicious, perfect for any occasion.

Ingredients:

• 1 1/2 cups flour
• 1/2 cup butter, softened
• 1 cup sugar (white or brown)
• 2 eggs
• 1/2 cup milk
• 1/2 cup shredded coconut
• 1 lemon, zested and juiced
• 1 orange, zested and juiced
• 1 teaspoon baking powder (optional, if available)
• 1/2 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the lemon zest, orange zest, lemon juice, and orange juice until well combined.
5. In a separate bowl, whisk together the flour, shredded coconut, baking powder (if using), and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.