Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsweetened shredded coconut
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 3 large eggs
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking pan.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, oil, eggs, lemon zest, lemon juice, and vanilla.
- Combine wet and dry ingredients gently; do not overmix.
- Fold in the shredded coconut.
- Pour batter into the pan and bake for 25-30 minutes until a toothpick comes out clean.
- While the cake bakes, whisk together powdered sugar and lemon juice for the glaze.
- Cool the cake for 10 minutes, then drizzle the glaze over while still warm.
- Let the glaze set, cut into squares, and serve.
Notes
- For a richer flavor, use fresh coconut instead of shredded.
- Serve with fresh berries or whipped cream for added flair.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg