Ingredients
For the Cake
- ½ cup grapeseed oil
- 3 lemons
- ½ cup sour cream
- ¼ cup coconut milk
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup shredded unsweetened coconut
For the Glaze
- 3 tablespoons coconut milk
- 1 tablespoon coconut oil, melted
- Pinch of fine sea salt
- ⅔ cup confectioners’ sugar
- Finely grated lemon zest, for garnish
Directions
- Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edge of the pan by at least 2 inches.
- Grate 2 tablespoons of zest from the lemons. Juice the lemons so you have ¼ cup. Add juice and zest to a medium bowl, then whisk in oil, sour cream, coconut milk and eggs.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk wet mixture into dry mixture until smooth.
- Scrape batter into baking pan and spread in an even layer. Sprinkle evenly with shredded sweetened coconut. Bake until the top of the cake springs back when lightly pressed in the center, and a toothpick inserted in the middle comes out clean, 35 to 45 minutes. Let cool completely.
- When cake is cool, make the glaze: In a small bowl, whisk together the coconut milk, oil and salt. Whisk in the confectioners’ sugar until smooth. Pour over the cake, and grate some lemon zest over the top. Let the glaze set for at least 30 minutes before serving.
Recipe very slightly adjusted from NYT Cooking.
Note: I used unsweetened coconut and slightly less sugar than the original recipe. When I make this again in the future (and I will) I will probably just avoid the glaze all together because I prefer things less sweet.