Lemon Coconut Sour Cream Cake

 Aloha everybody! Summer is approaching as it's constantly sunny in Melbourne. What's not better than having a lemon coconut sour cream cake to celebrate this new-coming season? The cake is moist due to the sour cream, refreshing with the lemony zing and the coconut punch combination all leads to one word in mind: summer! You can tell how much I'm excited for summer.

This cake was in fact baked especially to the man of my life. Happy birthday papa! I really wanted to emulate the look of this cake for ages now and now I've finally filled in another tick-box. For the frosting, I just slightly whipped some thickened cream with some icing sugar where the cream has somewhat thickened in texture than what you started with but still runny enough for it to drip. I don't know how much I've used altogether but I certainly do like the final result!

Lemon Coconut Sour Cream Cake

(adapted from my baking addiction)

1 cup (225g) unsalted butter, softened
1½ cups caster sugar
zest of 3 medium lemons
2 teaspoons vanilla (I used vanillin)
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon bicarb soda
1 cup sour cream
½ cup sweetened flaked coconut (I used dessicated coconut)

1. Preheat oven to 180° C/160°C fan-forced. Grease and flour two 10 inch cake pans, set aside.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream the butter until smooth.

3. In a medium bowl, combine the sugar and lime zest mixing together with your fingertips until the sugar is moistened and fragrant. Add the sugar mixture gradually to the butter and beat on medium speed until light fluffy, about 3 minutes. Mix in vanilla.

4. Add eggs, 1 at a time, beating well after each addition.

5. In a medium bowl, combine flour, baking powder and bicarb soda. Add flour mixture to sugar mixture alternately with sour cream, beating until well blended after each addition. Fold in coconut.

6. Divide the batter evenly between the two prepared pans and smooth the top with a spoon or offset spatula.

7. Bake 50 minutes to 60 minutes or until a toothpick inserted in center comes out clean.

8. Cool for 20 minutes on a wire rack. Invert cake onto wire rack; gently remove pan. Cool completely.