Well-Fed in Federal Way Lemon coconut cake

Recipe of the week includes zest and sweetness in one dessert.

Lemon coconut cake (makes 12-14 servings)

By Vickie Chynoweth

Cake ingredients

8 large eggs separated

1 teaspoon cream of tartar

1 cup sugar

2 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon salt

1/2 cup coconut oil melted and slightly cooled

3/4 cup canned coconut milk (do not shake can)

1 tablespoon lemon zest

1/4 cup fresh lemon juice

1 teaspoon vanilla extract Makes 12-14 servings

Frosting ingredients

1/2 cup canned coconut milk

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla extract

6 cups powdered sugar

2 cup sweetened shredded coconut



1. Preheat oven to 325. You will need an ungreased 10-inch angel food tube pan.

2. In a microwave safe dish, melt coconut oil until liquefied. Set aside to cool.

3. With an electric mixer, whip the egg whites and cream of tartar until stiff peaks form. Set aside.

4. Whisk flour, sugar, baking powder and salt, until combined.

5. In another large mixing bowl, whisk egg yolks until creamy. Add coconut water (from can) and milk to measure 3/4 cup, cooled coconut oil, lemon juice and zest, and vanilla extract. Mix all with whisk until well combined. Add flour mixture and stir until completely mixed in.

6. Gently fold one fourth of egg whites into flour mixture until combined. Add additional egg white batches, folding gently with each addition.

7. Pour batter into ungreased angel food tube pan.

8. Bake at 325 degrees for 55 minutes or until top springs back when touched.

9. Invert pan for one hour while cake is cooling. Run a knife around sides and center of tube pan. Remove cake from pan onto plate.


1. Put a large flat non-stick skillet on medium high. When skillet is hot, add 1 cup of coconut. Stirring contingently and gently until coconut has turned a golden brown. Remove from skillet to plate immediately, as coconut will continue to cook and burn if left in pan. Add remaining coconut and repeat process. Gently stir coconut on plat to help cool more quickly.

2. In mixing bowl, add 4 cups powdered sugar, lemon juice and zest, coconut milk, and vanilla. Mix until smooth. Add 1 cup at a time for the remainder of the powdered sugar until the desired consistency is reached.

3. Frost cooled cake on top and sides. Gently pat coconut to top and sides of cake. Slice and serve.

Photo courtesy of Vickie Chynoweth

Photo courtesy of Vickie Chynoweth