Fresh Slow-Cooked Lemon and Coconut Cake Recipe
#### Ingredients:
– **2 cups all-purpose flour**
– **1 1/2 tsp baking powder**
– **1/2 tsp baking soda**
– **1/2 tsp salt**
– **1/2 cup unsweetened shredded coconut**
– **1/4 cup fresh lemon juice** (about 2 lemons)
– **Zest of 2 lemons**
– **1 cup granulated sugar**
– **1/2 cup unsalted butter** (softened)
– **3 large eggs**
– **1/2 cup sour cream** (for moisture)
– **1/4 cup coconut milk** (or regular milk)
– **1 tsp vanilla extract**
– **1/4 cup fresh coconut flakes** (for topping, optional)
– **Powdered sugar** (for dusting, optional)
#### Instructions:
1. **Prepare the slow cooker**: Lightly grease the bottom and sides of your slow cooker insert with butter or non-stick cooking spray to ensure the cake doesn’t stick.
2. **Mix the dry ingredients**: In a medium bowl, whisk together the **all-purpose flour**, **baking powder**, **baking soda**, **salt**, and **shredded coconut**. Set aside.
3. **Combine the wet ingredients**: In a large bowl, beat the **unsalted butter** and **granulated sugar** together until creamy and light, about 2-3 minutes. Add the **eggs**, one at a time, beating well after each addition. Stir in the **lemon juice**, **lemon zest**, **sour cream**, **coconut milk**, and **vanilla extract**.
4. **Add the dry ingredients**: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can affect the texture of the cake.
5. **Slow cook the cake**: Pour the batter into the prepared slow cooker and spread it evenly. Cover with the lid and cook on the **low setting** for 2 1/2 to 3 hours. Check the cake around 2 1/2 hours; it’s ready when a toothpick inserted into the center comes out clean, and the top has a golden-brown color.
6. **Optional topping**: For a touch of extra coconut flavor and texture, sprinkle fresh **coconut flakes** on top of the cake 10 minutes before finishing, allowing them to toast slightly.
7. **Cool and serve**: Once the cake is done, turn off the slow cooker and allow the cake to cool slightly. Dust the top with a light sprinkling of **powdered sugar** for a sweet finishing touch.
8. **Slice and enjoy**: Slice the fresh slow-cooked lemon and coconut cake into wedges and serve as a delightful dessert for any occasion. The cake is perfect for pairing with a cup of tea or coffee.
#### Why You’ll Love This Slow-Cooked Lemon and Coconut Cake:
– **Moist and flavorful**: The combination of fresh lemon juice, lemon zest, and coconut creates a perfectly moist cake that is full of tropical flavor.
– **Slow cooker convenience**: This easy slow-cooked cake eliminates the need for an oven, making it ideal for warm weather or when you want a hassle-free baking experience.
– **Lemon and coconut lovers’ dream**: With fresh lemon and shredded coconut in the batter, this cake is a tropical delight that’s light yet satisfying.
#### Tips:
– **Don’t skip the zest**: The lemon zest really intensifies the flavor, so be sure to include it!
– **Substitute ingredients**: If you prefer a dairy-free version, replace the butter with a non-dairy option and use coconut milk in place of sour cream and regular milk.
– **Storage**: Leftovers can be stored in an airtight container for up to 3 days, or you can freeze the cake for up to 1 month.
Enjoy this delicious **fresh slow-cooked lemon and coconut cake** at your next family gathering or as an easy dessert for a cozy night in! It’s the perfect blend of tangy lemon and sweet coconut, made effortlessly in your slow cooker.
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