Lemon, Coconut, and Pistachio Cake: A Flavorful Fusion
This delightful cake combines the zestiness of lemon, the tropical allure of coconut, and the nutty richness of pistachios into a moist, tender dessert. Perfect for any occasion, it’s easy to make yet impressive enough to wow your guests.
Ingredients
For the Roasted Potatoes:
- - 1.5 pounds of baby or Creamer potatoes washed and left whole
- - 2 tablespoons of olive oil
- - 3 tablespoons of balsamic vinegar
- - 3 garlic cloves minced
- - 2 large portobello mushrooms halved and sliced ¼–½ inch thick
- - 8 ounces of button mushrooms sliced
- - ¼ teaspoon of red chili flakes
- - ¼ teaspoon of ground thyme
- - Salt and pepper to taste
For the Mushroom Sauce:
- - ⅔ cup of vegetable broth
- - ½ cup of heavy whipping cream
- - ⅓ cup of white or red wine optional; can substitute with more broth
- - ¼ cup of chopped chives about 30 grams or 1 ounce
Instructions
- Prep the Workspace: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk sugar and eggs until fluffy. Add melted butter, coconut milk, lemon juice, lemon zest, and vanilla extract. Mix well.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture until smooth. Stir in shredded coconut and pistachios.
- Bake the Cake: Pour the batter into the prepared pan. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Let it cool for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Lemon Glaze: In a bowl, whisk powdered sugar, lemon juice, and zest until smooth. Adjust consistency with extra lemon juice or sugar if needed.
- Glaze and Garnish: Drizzle the glaze over the cooled cake. Sprinkle pistachios and shredded coconut for garnish.
Nutrition
Calories: 320kcal
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