Lemon-Coconut Cake Recipe (2024)

FAQs

Can you use lemon juice instead of water in a lemon cake mix? ›

Sprinkle in lemon or orange zest to give your box cake batter a hint of zing. You can also replace the water with lemon, orange or lime juice or soda. Use this method with any type of cake mix, but it works best with lemon, yellow and white cake.

Add up to a few teaspoons of zest to your baked goods to provide background flavor notes. It can be used to boost the overall lemon profile of your bake or accent additional flavors, similar to vanilla extract. Add the zest to your recipe when called for or when adding the fat (butter, oil, etc.)

Lemon juice naturally contains citric acid which quickly reacts with the base present in the baking powder producing CO2 and sodium citrate. This may lead to undesirable flavors and poor crust color due to lower pH of the product after baking.

Six common baking-fails, and how they can be prevented. Your cake is too dense A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought).

Cutting too much lemon for a recipe can result in a dish that is excessively sour or acidic. This can overpower the other flavors and make the dish unbalanced.

The oils predominantly come from the zest or skin. The most effective way to get the strongest lemony flavour in baking will be to use a juicer to completely strip all the oils out of the entire lemon, then boil it down to a thick syrup.

If you use a vegetable peeler, you'll probably find the the pieces of lemon peel are too large and that you have taken off some of the pith as well, which is the white part underneath the zest. This is very bitter and can make your final cake taste unpleasant.

Use extracts and flavorings.

Since extracts are more concentrated, however, they typically create richer, more natural tastes. To experiment with different extracts, consider starting with a cake recipe that already contains vanilla extract.

Some common techniques are to include natural lemon juice, lemon zest, or even lemon pulp to add or boost lemon flavor.

Why is my cake dry? Cakes crumble because they've dried out too much. From years of baking, I know that dry cakes happen for one of two reasons; using too much of your dry ingredients or over-baking your cake.

Why is my lemon cake not fluffy? ›

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.

8. My cake is very dense. This could be because a/ the cake mixture hasn't had enough air beaten into it, b/ the eggs were added too quickly and curdled or c/ there's not enough raising agent.

The famous Tom Cruise cake is a one-layer Bundt cake made with coconut cake with white chocolate chunks. The round cake is slathered in white cream cheese frosting and coated with heaps of coconut flakes. The White Chocolate Coconut Bundt Cake is made by the family-owned Doan's Bakery in Woodland Hills, California.

If you were to use exclusively oil, the cake would turn out much denser than you may have intended. If you're unsure, it's safest to use a 50/50 combination of butter and oil instead of replacing the butter completely.

You can also think 'outside of the box and use other non-dairy liquids: Try swapping out the water for soda, juice (orange juice is great with vanilla / yellow cake), or even a stout beer or coffee (for chocolate cake).

As a result, many people have started drinking lemon water as a substitute for a regular glass of water. It's considered that adding a squeeze of lemon to your drink can provide additional health advantages. It also enhances the flavor, which may tempt you to consume more of it.

Always use a fresh lemon; never use bottled lemon juice. Organic lemons are best if you have access to them. If not, wash your lemon well before cutting into it. Also, boiling water will kill the nutrients in the lemon, you want warm water, not boiling hot.