Saturday, October 1, 2011

Chef Chuck's Lemon Coconut Cake

Torta di Limone

If you love lemons, this cake is for you. I used fresh organic lemon zest and juice to make this cake moist, light and oh so lemony. I added the coconut topping to give another texture to this dessert.

Lemon Coconut Cake

9 tablespoons butter, softened
1/2 cup sugar
3 eggs, separated
2 organic lemons
1 1/2 cups flour
1 teaspoon baking powder
pinch of salt
1/4 cup coconut

Whip egg whites till stiff, set aside. In a mixer blend butter and sugar for 2 minutes, add egg yolks beat till all combined. Pour in juice and zest of 2 lemons and then add flour, baking powder and salt. Fold in egg whites, pour into an 8 inch pan. Sprinkle coconut on top and bake at 350 degrees for 30 minutes or until toothpick comes out clean.


  1. This Looks and sounds Spectacular!
    A great little sweet after a lovely dinner.
    Bet it is even delightful with a cup of afternoon tea.

    This is a Must try for me! Thank you Chuck!

    In celebration

  2. Yes Tara, I am pleased to hear you will try!
    Thank you so much...

  3. This looks fabulously moist and flavorful. I'm going to give this one a go for sure.

  4. Hello Ciao Chow Linda!
    Lemon flavors are so wonderful, and this one is just the same... Enjoy:)

  5. Oh wow!! I need to make this too!! My two favorite things!

  6. I am with you Ash, "Lemon and Coconut" is a great blend;)