LEMON, COCONUT, AND PISTACHIO CAKE

Name: LEMON, COCONUT, AND PISTACHIO CAKE
Total time: 4500 s
Yield: 6 servings
Cuisine: British
Ingredients: 1/2 cup unsalted Butter, room temperature; 1 1/4 cups divided Granulated Sugar; 3 Eggs, room temperature; 1 1/4 cups All-Purpose Flour; 1/2 tsp. Baking Powder; 1/2 tsp. Salt; 1/4 tsp. Baking Soda; 1/4 cup + 1 tbsp. Unsweetened Shredded Coconut, divided; 1/3 cup Unsalted Pistachios, Shelled; 1/2 cup + 2 tbsp. Full-Fat Coconut Milk; 1 Tbsp. Lemon zest, divided; 1/3 cup Lemon Juice, freshly squeezed, divided; 1/2 tsp. Vanilla Extract

Sarvat Hanif @sarvathanif

Canada

This Lemon, Coconut, and Pistachio Cake is moist, hardy, and hearty full of coconut and lemon flavour. Pistachios add a nutty depth of flavour to the cake and a pop of colour and crunch on top.

It is dangerously good with a cup of coffee.

This cake is hearty and keeps really well. Wrap it well with plastic wrap and store at room temperature or in the fridge. Bring the cake to room temperature before serving for optimal flavour and texture.

while this is meant to be a casual cake, it would still make a great dessert. Serve it with dollops of whipped cream and a pile of fresh raspberries.

This Lemon, Coconut, and Pistachio Cake is moist, hardy, and hearty full of coconut and lemon flavour. Pistachios add a nutty depth of flavour to the cake and a pop of colour and crunch on top.

It is dangerously good with a cup of coffee.

while this is meant to be a casual cake, it would still make a great dessert. Serve it with dollops of whipped cream and a pile of fresh raspberries.

Sarvat Hanif @sarvathanif

Canada

This Lemon, Coconut, and Pistachio Cake is moist, hardy, and hearty full of coconut and lemon flavour. Pistachios add a nutty depth of flavour to the cake and a pop of colour and crunch on top.

It is dangerously good with a cup of coffee.

while this is meant to be a casual cake, it would still make a great dessert. Serve it with dollops of whipped cream and a pile of fresh raspberries.

This Lemon, Coconut, and Pistachio Cake is moist, hardy, and hearty full of coconut and lemon flavour. Pistachios add a nutty depth of flavour to the cake and a pop of colour and crunch on top.

It is dangerously good with a cup of coffee.

while this is meant to be a casual cake, it would still make a great dessert. Serve it with dollops of whipped cream and a pile of fresh raspberries.

Saved

Ingredients

1 hr 15 mins

6 servings

1/2 cupunsalted Butter, room temperature
1 1/4 cupsdivided Granulated Sugar
3Eggs, room temperature
1 1/4 cupsAll-Purpose Flour
1/2 tsp.Baking Powder
1/2 tsp.Salt
1/4 tsp.Baking Soda
1/4 cup+ 1 tbsp. Unsweetened Shredded Coconut, divided
1/3 cupUnsalted Pistachios, Shelled
1/2 cup+ 2 tbsp. Full-Fat Coconut Milk
1 Tbsp.Lemon zest, divided
1/3 cupLemon Juice, freshly squeezed, divided
1/2 tsp.Vanilla Extract

Saved

Steps

1 hr 15 mins

1

Preheat oven to 350 degrees F. Grease loaf pan, line bottom with parchment paper, then grease the paper and flour the pan. Set aside.
2

In a bowl combine the butter and 1 cup sugar.
With hand held mixer, beat on medium speed for 3-5 minutes, until light and fluffy.
3

Add the eggs, one at a time, scraping down the bowl after each addition. Beat for one more minute, until the batter is pale and thick.
4

In a medium bowl, sift together the flour, baking powder, salt, and baking soda, ¼ cup shredded coconut and mix well. and set aside.
5

Place the pistachios in the bowl of a food processor and process until coarsely chopped. Remove 1 1/2 tablespoons for garnish. Continue processing until the pistachios are very finely ground and add it to the bowl with the dry ingredients.
6

In another bowl, combine1/2 cup coconut milk, lemon zest, 3 tablespoon lemon juice vanilla.
7

Add the wet and dry mixtures alternately to the egg batter, beginning and ending with the dry. Do not overmix.
8

Transfer to the batter to the prepared pan and bake for 45-50 minutes, until a cake tester comes out clean.
9

Allow to cool in the pan for 10 minutes, then invert onto a rack set over a tray to continue cooling.
10

In a small saucepan, combine the remaining sugar, remaining coconut milk, and remaining lemon juice. Bring to a simmer, stirring to dissolve the sugar, then remove from the heat.
11

While the cake is still warm, slowly pour the syrup over the top of the cake.
12

Sprinkle with the reserved pistachios and Coconut.
Cool completely, and serve.