Lemon Coconut Cornmeal Cake (NYDC Day#4)

This is the best cake I’ve made for a while! Seriously! And it is not even that impromptu! I planned it the day before, and except for the unsuccessful glaze, which was an epic fail and was overly sweet. This cake is so amazing itself that it does not need any glaze or topping. So, I’m not going to talk much today, but I advise you to get some non-GMO cornmeal, make your own shredded coconuts and try out this recipe immediately! Then, if you are sure not to fail like me, you can put some lemon whipped cream or lemon glaze on top.

Lemon Coconut Cornmeal Cake

makes 20 pieces


  • 3 eggs
  • 1 1/2 cups sugar (or a little less)
  • 2 cups cornmeal
  • 1/2 cup whole-wheat flour
  • 2 cups shredded coconuts (make your own)
  • 1/2 cup lemon juice (from about 2 lemons)
  • zest of two lemons
  • 4 teaspoons baking salt
  • a pinch of salt


Preheat the oven to 175 degrees C (350 degrees F).

In a bowl, beat together eggs, sugar, salt, lemon juice and lemon zest.

Mix in flour. Then add baking powder. Finally, mix in shredded coconuts.

Pour the mixture into a greased pan and bake for 30-40 minutes, or until cooked.

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