Lemon Snacking Cake With Coconut Glaze Recipe (2024)

What is the best type of coconut milk to use? The full fat stuff from the can or the drinking coconut milk from a carton?

I freeze my leftover coconut milk. Just pop it into a small container, or even a plastic zip-lock and freeze it. When I need it, I either let it defrost on the counter, or jut put it frozen inside my simmering curry. Works great.

NYT,Just go ahead and link the recipes that will use up the rest of the can of coconut milk.Thx.

I made this tonight and followed the recipe exactly. Well, except my grandson was my assistant chef and he takes a few liberties. More zest, more lemon juice, more life zest. This turned out wonderfully and tonight we’re using it for an early birthday celebration for my grand daughter. Thank you for this lovely recipe. Loved it.

Is the cake supposed to cool in the pan or is the parchment paper used to lift it from the pan as soon as it comes out of the oven? Thanks.

Yes, I'm sure you could. I just made it with nonfat greek yogurt (instead of sour cream) and that worked just fine. I also cut the sugar to 3/4 cup, and will cut it to 1/2 cup next time.

You have to use Coconut MILK! Not coconut water! There is no such thing as drinking coconut milk. Coconut water will not have the same fat content and will change the texture. Use the full fat coconut milk not light.

I cannot speak for this recipe but other cakes I have baked using parchment to lift it out. Usually, you let the cake cool for about ten minutes. If the cake has not pulled away from the pan, use a knife to gently separate the cake from the sides. Then, using the over hanging paper, lift to wire rack to finish cooling. My experience is that letting a cake cool completely will make it a very hard job to remove it from the pan. Happy Baking!

It's tricky to substitute one ingredient for another, especially in cakes. The ingredients all interact physically and chemically to produce the desired result in a well-written, well-tested recipe. The Times Cooking site contains many recipes for lemon cakes. You might want to search through them to find one with the ingredients you'd prefer.

I had the same thought and checked: You should be able to substitute heavy cream, half-and-half, or even more sour cream for the coconut milk and butter for the coconut oil. I'll post my results after I try it.

This cake was delicious! Very easy to make. Use full fat coconut milk, not coconut water. I love lemon so I added additional lemon zest to the batter and the top. I also doubled the glaze because I hate only having just enough, and wanted lots. I let the cake cool in the pan, but you could probably just lift it out by the parchment paper and let cool on a plate.

This was delicious. A nice tight crumb, moist and dense, and the coconut milk gives it just a whisper of tropical flavor. I was out of shredded coconut so i subbed crushed pistachios. Worked great.

I suspect Ellen means coconut beverage, which is neither coconut milk nor coconut water. It’s a “milk” like almond milk or cashew milk, and meant for drinking or adding to coffee or whatever.In any case, coconut milk in recipes always means the canned or boxed (UHT) stuff—same as you’d use for curry.

I didn’t have sour cream. Used Greek yogurt. Delicious!

Coconut milk is a very different product from coconut water! Full-fat coconut milk is the best.

Cake came out perfect! So good with minimal effort. Ended up putting leftover lemon juice in the glaze and it was delicious

Amazing and simple! I used Icelandic Skyr in place of sour cream, olive oil and Bob’s Red Mill unsweetened coconut. I put the coconut in the batter instead of topping. It didn’t need the glaze. Served with limoncello.

This was a complete hit at our gathering! I doubled the recipe and apparently wanted a challenge that included using a deeper pan than the 8x8" called for... It turned out well but was a bit over-browned due to concern re: doneness but surprisingly didn't taste burned at all. Also, I inadvertently cut back sugar by approximately .25 cup but all was fine. The flavors meld together naturally and it was additionally moist the following day. Delicious!!

A perfect casual cake. I found it lovely to make in February. The coconut and lemon flavors brightened up an evening.

Gallie says to add 3 T of water to the glaze.

I’m obsessed with this cake. I’ve made it 4 times in two weeks for various events, and everyone loves it! I use 200g of sugar to feel not AS guilty, and I make a batch and a half of the glaze which neatly covers the cake and makes me feel guilty again. I also use unsweetened coconut as it’s all I keep around for oatmeal and yogurt bowls. Make this cake!

I didn't need so many lemons. Put some juice in the glaze. It's cooking now! I froze my leftover milk that was in a can. Yum to Come!

Excellent - I made 1.5x the recipe and put it into a bundt pan because I love that shape. I used 2/3 of the coconut in the cake itself (with the rest for the top) and added a touch more liquid and reduced flour by 2 tablespoons. Baked it at 335 degrees for 1 hour and was perfect. I also rubbed the lemon peel into the sugar to make it more lemony.

I reduced sugar to a bit under a cup. Im off dairy so used coconut yogurt in place of sour cream. I did not add the glaze but with it I assume it is a lot sweeter. I found this to be delicious and with the reduced sugar perfect for after dinner as well as breakfast! Will make again.

I used unsweetened coconut and it was perfect. Between the cake and the glaze, sweet coconut would’ve been “gilding the Lily” shall we say.

Delicious! Made as written!

I added a little lemon juice to the glaze for more lemon goodness.

Loved this. Made the recipe as written...divine.

Could this be doubled and baked in a 9x13?

First time I’ve felt compelled to leave a note. This was amazing! I didn’t have sweetened coconut flakes so used unsweetened and used lemon juice instead of coconut oil in glaze. I’ve been standing in the kitchen slicing off sliver after sliver after sliver. It’s that good. Also used 8x8 pan and all of batter. Took about 5 minutes longer to cook but fit fine.