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RECIPE
15 INGREDIENTS10 STEPS1hr 15min

Lemon, Coconut, and Pistachio Cake

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.
Lemon, Coconut, and Pistachio Cake Recipe | SideChef
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.
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LideyLikes
Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
http://www.lideylikes.com
1hr 15min
Total Time
$1.80
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
1/2 cup
Unsalted Butter , room temperature
1 1/4 cups
3
Large Eggs , room temperature
1 1/4 cups
1/2 tsp
Baking Powder
1/2 tsp
1/4 tsp
Baking Soda
1/4 cup
Unsweetened Shredded Coconut
1/3 cup
Shelled Unsalted Pistachios
1/2 cup
Full-Fat Coconut Milk
1 Tbsp
Lemons , zested
about 2 lemons
1/3 cup
Lemon Juice , freshly squeezed, divided
2 Tbsp
Full-Fat Coconut Milk
1 Tbsp
Unsweetened Shredded Coconut
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Nutrition Per Serving

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CALORIES
555
FAT
25.4 g
PROTEIN
7.8 g
CARBS
75.5 g

Cooking Instructions

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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 Large 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 (1/2 tsp) , Kosher Salt (1/2 tsp) , and Baking Soda (1/4 tsp) . Add the Unsweetened Shredded Coconut (1/4 cup) 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 6
In another bowl, combine Full-Fat Coconut Milk (1/2 cup) , zest of the Lemons (1 Tbsp) , Lemon Juice (3 Tbsp) , and Vanilla Extract (1/2 tsp) . 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 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 (1/4 cup) , Full-Fat Coconut Milk (2 Tbsp) , and Lemon Juice (2 Tbsp) . 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.
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Nutrition Per Serving
Calories
555
% Daily Value*
Fat
25.4 g
33%
Saturated Fat
14.8 g
74%
Trans Fat
0.0 g
--
Cholesterol
145.6 mg
49%
Carbohydrates
75.5 g
27%
Fiber
2.5 g
9%
Sugars
54.0 g
--
Protein
7.8 g
16%
Sodium
366.2 mg
16%
Vitamin D
--
--
Calcium
34.9 mg
3%
Iron
1.9 mg
11%
Potassium
81.9 mg
2%
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