Gâteau Citron et Noix de Coco
A delightful Seychellois cake that combines the zesty flavor of lemon with the tropical sweetness of coconut. This moist and fragrant cake is perfect for afternoon tea or as a dessert.
🧂 Ingredients
- 250 g All-purpose Flour
- 200 g Granulated Sugar
- 125 g Unsalted Butter(softened)
- 3 large Eggs
- 100 g Shredded Coconut(sweetened or unsweetened, depending on preference)
- 2 tbsp Lemon Zest(from 2-3 lemons)
- 2 tbsp Lemon Juice
- 100 ml Milk
- 2 tsp Baking Powder
- 0.5 tsp Salt
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F). Grease and flour a 20-23 cm (8-9 inch) round cake pan.
- 2
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- 3
Beat in the eggs one at a time, mixing well after each addition.
- 4
In a separate bowl, whisk together the flour, baking powder, and salt.
- 5
In a small bowl, combine the milk, lemon juice, and lemon zest.
- 6
Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- 7
Gently fold in the shredded coconut.
- 8
Pour the batter into the prepared cake pan and spread evenly.
- 9
Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- 10
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
💡 Pro Tips
- ✓For an extra coconut flavor, you can toast the shredded coconut before adding it to the batter.
- ✓Ensure your butter and eggs are at room temperature for a smoother batter.
- ✓A simple lemon glaze (powdered sugar mixed with lemon juice) can be drizzled over the cooled cake for added sweetness and flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a few drops of vanilla extract to the batter for added aroma.
- Incorporate lime zest instead of lemon for a different citrus note.
- Fold in some fresh berries like raspberries or blueberries for a burst of color and flavor.