Lemon Snacking Cake With Coconut Glaze

By Melissa Clark

Published March 12, 2019

  • Con Poulos for The New York Times. Food Stylist: Christine Albano.
Media 1 of 1
Total Time
1 hour, plus cooling
Rating
5(1,831)
Comments
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With a poundcake-like texture and zippy lemon flavor, this tender treat is loaded with grated citrus zest and topped with a sweet, mellow coconut frosting. Like many snacking cakes, it’s easily whisked together without a mixer, and quick to bake. Perfect as an afternoon pick-me-up, it goes as well with a glass of milk as it does with mugs of coffee, tea or hot cocoa.

Featured in: Three Snacking Cakes to Change Your Afternoons

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Ingredients

Yield:12 servings

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

Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

45 grams carbs; 37 milligrams cholesterol; 332 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 17 grams fat; 2 grams fiber; 194 milligrams sodium; 3 grams protein; 31 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 2

    Grate 2 tablespoons of zest from the lemons. Juice the lemons so you have ¼ cup/60 milliliters juice. Add juice and zest to a medium bowl, then whisk in oil, sour cream, coconut milk and eggs.

  3. Step 3

    In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk wet mixture into dry mixture until smooth.

  4. Step 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. Step 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.

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Ratings

5 out of 5
1,831 user ratings
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Comments

Ginny

I freeze my leftover coconut milk. Just pop it into a small container, or even a plastic zip-lock and freeze it. When I need it, I either let it defrost on the counter, or jut put it frozen inside my simmering curry. Works great.

Me

What is the best type of coconut milk to use? The full fat stuff from the can or the drinking coconut milk from a carton?

Heidi

NYT, Just go ahead and link the recipes that will use up the rest of the can of coconut milk. Thx.

Judith

Made as written. Very good and as many snack cakes, better the next day. Perfect as an afternoon nibble that won’t require a nap afterwards or glam it up with a few fresh berries and a dollop of whipped cream for a dessert. And thanks for the hint about freezing the remaining coconut milk for another day!

Phyllis

Agree! Agree! Agree! It needs to be more lemon zest I had to substitute full fat vanilla yogurt for sour cream which probably made it sweeter than if I had used sour cream. I think sour cream would be better.

Susan C

Can this be made in advance and frozen (without the glaze)?

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