Lemon Coconut Cake with Creamy Lemon Custard

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup shredded coconut
• 1 tbsp baking powder
• 1/2 tsp salt
• 3 eggs
• 1 cup milk
• 1/2 cup melted butter
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

For the Creamy Lemon Custard

• 1 can (14 oz) sweetened condensed milk
• 1/2 cup lemon juice
• 1 tbsp lemon zest
• 2 tbsp butter

Instructions

Make the Cake

1. Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
2. In a large bowl, whisk together flour, sugar, coconut, baking powder, and salt.
3. In another bowl, mix eggs, milk, melted butter, lemon juice, lemon zest, and vanilla.
4. Combine wet and dry ingredients until just mixed.
5. Pour batter into the prepared loaf pan.
6. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool slightly before glazing.

Make the Lemon Custard

1. In a saucepan over low heat, combine condensed milk, lemon juice, lemon zest, and butter.
2. Stir continuously for 4–5 minutes until smooth and slightly thickened.
3. Remove from heat and let cool for a few minutes.

Finish

• Pour the creamy lemon custard over the warm cake.
• Slice and serve with extra coconut on top if desired.