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Categories:
Cake unsalted butter sour cream eggs lemon zest lemon juice flour sugar baking soda baking powder coconut salt powdered sugar heavy cream lemon juice
Viewed: 34 - Published at: 8 years agoIngredients
- CAKe
- 1/2 cup unsalted butter, melted and cooled
- 1 cup sour cream, room temp
- 2 eggs, room temp
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 3/4 cups all purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 3/4 cups sweetened shredded coconut
- 1/2 teaspoon salt
- GLAZE
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 2 tablespoons lemon juice
Method
- Preheat oven to 350F. Grease and line a loaf pan.
- In a bowl, whisk together melted butter, sour cream, eggs, lemon zest and juice until smooth.
- Sift in flour, sugar, baking soda, baking powder and salt. Stir until just combined.
- Fold in a cup of coconut.
- Pour the batter into the prepared loaf pan, and bake for 50 to 55 minutes.
- Remove from oven and place on rack to cool.
- To prepare glaze, mix powdered sugar, cream and lemon juice together. Whisk slowly until slightly thickened and pourable.
- Spoon glaze over the cake. Sprinkle the rest of the coconut on top.
