Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Lemon, Coconut, and Pistachio Cake

14 INGREDIENTS • 10 STEPS • 1HR 15MINS

Lemon, Coconut, and Pistachio Cake

Recipe
This Lemon, Coconut, and Pistachio Cake is moist, hardy, and hearty full of coconut and lemon flavor. Pistachios add a nutty depth of flavor to the cake and a pop of color and crunch on top. It is dangerously good with a cup of coffee. Top it with a dollop of whipped cream and some fresh raspberries and it could make a great Easter dessert.
Add to plan
logo
Lemon, Coconut, and Pistachio Cake
Save
author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
This Lemon, Coconut, and Pistachio Cake is moist, hardy, and hearty full of coconut and lemon flavor. Pistachios add a nutty depth of flavor to the cake and a pop of color and crunch on top. It is dangerously good with a cup of coffee. Top it with a dollop of whipped cream and some fresh raspberries and it could make a great Easter dessert.
1HR 15MINS
Total Time
$1.82
Cost Per Serving
Ingredients
Servings
6
us / metric
Unsalted Butter
1/2 cup
Unsalted Butter, room temperature
Granulated Sugar
1 1/4 cups
Baking Powder
as needed
Baking Powder
Kosher Salt
as needed
Baking Soda
as needed
Baking Soda
Unsweetened Shredded Coconut
4 Tbsp
Unsweetened Shredded Coconut
Shelled Unsalted Pistachios
1/3 cup
Shelled Unsalted Pistachios
Full-Fat Coconut Milk
1/2 cup
Full-Fat Coconut Milk
Lemon
2
Lemons, zested, juiced
1 Tbsp zest and 5 Tbsp juice per 6 servings
Vanilla Extract
as needed
Full-Fat Coconut Milk
2 Tbsp
Full-Fat Coconut Milk
Unsweetened Shredded Coconut
1 Tbsp
Unsweetened Shredded Coconut
Nutrition Per Serving
VIEW ALL
Calories
472
Fat
21.8 g
Protein
4.6 g
Carbs
65.7 g
Add to plan
logo
Lemon, Coconut, and Pistachio Cake
Save
author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan, line the bottom with parchment paper, then grease the paper and flour the pan.
step 2
In the bowl of an electric mixer fitted with the paddle attachment, combine the Unsalted Butter (1/2 cup) and Granulated Sugar (1 cup). Beat on medium speed for 3-5 minutes, until light and fluffy.
step 3
With the mixer on medium speed, add the Farmhouse Eggs® Large Brown Eggs (3) one at a time, scraping down the bowl after each addition. Beat for one more minute, until the batter is pale and thick.
step 4
In a medium bowl, sift together the All-Purpose Flour (1 1/4 cups), Baking Powder (as needed), Kosher Salt (as needed), and Baking Soda (as needed). Add the Unsweetened Shredded Coconut (4 Tbsp) and set aside.
step 5
Place the Shelled Unsalted Pistachios (1/3 cup) in the bowl of a food processor and process until coarsely chopped. Remove 1 1/2 tablespoons and set aside for garnish. Continue processing until the pistachios are very finely ground. Measure to make sure you have 1/4 cup, and add it to the bowl with the dry ingredients.
step 5 Place the Shelled Unsalted Pistachios (1/3 cup) in the bowl of a food processor and process until coarsely chopped. Remove 1 1/2 tablespoons and set aside for garnish. Continue processing until the pistachios are very finely ground. Measure to make sure you have 1/4 cup, and add it to the bowl with the dry ingredients.
step 6
In another bowl, combine Full-Fat Coconut Milk (1/2 cup), zest and 3 Tbsp juice from Lemons (2), and Vanilla Extract (as needed). Add the wet and dry mixtures alternately to the batter, beginning and ending with the dry. Do not overmix.
step 7
Transfer to the prepared pan and bake for 45-50 minutes, until a cake tester comes out clean.
step 7 Transfer to the prepared pan and bake for 45-50 minutes, until a cake tester comes out clean.
step 8
Allow to cool in the pan for 10 minutes, then invert onto a rack set over a tray to continue cooling.
step 8 Allow to cool in the pan for 10 minutes, then invert onto a rack set over a tray to continue cooling.
step 9
In a small saucepan, combine the Granulated Sugar (4 Tbsp), Full-Fat Coconut Milk (2 Tbsp), and 2 Tbsp Lemon Juice. Bring to a simmer, stirring to dissolve the sugar, then remove from the heat.
step 10
While the cake is still warm, slowly pour the syrup over the top of the cake. Sprinkle with the reserved pistachios and Unsweetened Shredded Coconut (1 Tbsp), cool completely, and serve.
step 10 While the cake is still warm, slowly pour the syrup over the top of the cake. Sprinkle with the reserved pistachios and Unsweetened Shredded Coconut (1 Tbsp), cool completely, and serve.
Tags
view more tags
Bread
Shellfish-Free
Easter
Vegetarian
Dessert
Spring
0 Saved
top