Lemon Coconut Cake (Limonlu Hindistan Cevizli Kek)
10 servings
60 minutes
Lemon cake with coconut (Limonlu Hindistan Cevizli Kek) is a refined blend of Mediterranean and Eastern flavors, rooted in the rich traditions of Turkish cuisine. Light and airy, it reveals fresh citrus notes of lemon that harmonize with the delicate sweetness of coconut. The moist texture achieved through yogurt and milk makes it particularly soft and fragrant. Soaked in spiced lemon syrup, it gains additional depth of flavor and pleasant juiciness. This cake is perfect for morning tea or cozy evenings with a cup of aromatic coffee. Its tender structure and fresh taste make it an excellent choice for both celebrations and everyday pleasures.
1
Mix milk, yogurt, and shavings to let the shavings swell.
- Milk: 100 ml
- Plain (natural) yoghurt: 125 g
- Unsweetened desiccated coconut: 100 g
2
Beat the butter, sugar, and zest with a mixer or whisk.
- Butter: 100 g
- Sugar: 100 g
- Lemon zest: 1 tablespoon
3
Then add the eggs one by one and continue to beat.
- Chicken egg: 3 pieces
4
Then add the coconut mixture and gradually add the flour (with baking powder and salt). The dough becomes thick, but it doesn't 'sit' in the form; instead, it seems to flow out :)
- Unsweetened desiccated coconut: 100 g
- Wheat flour: 300 g
- Baking powder (raising agent): 8 g
- Salt: pinch
5
Line the pan with paper or grease it with oil, add the dough, and bake at 170°C for about 40 minutes; it may take 10 minutes more or less depending on the oven and the pan. Watch for the aroma, and check doneness with a dry toothpick.
- Butter: 100 g
6
For the syrup: juice of 1 lemon, 1 cup of water, half a cup of sugar, thyme or bay leaf or cardamom to taste. Mix all ingredients and reduce the syrup by half.
- Lemon juice: 30 ml
- Water: 200 ml
- Sugar: 100 g
- Spices: to taste
7
While the cake is hot, pour or brush it with syrup, let it soak in, and optionally sprinkle with powdered sugar and shavings.
- Sugar: 100 g
- Unsweetened desiccated coconut: 100 g
