Ingredients You’ll Need 🛒
For the Cake:
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
For the Lemon Cream Filling:
- 1 can sweetened condensed milk (14 oz)
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 3 egg yolks
For the Topping:
- 2 cups shredded coconut (sweetened or unsweetened)
Step-by-Step Instructions 👩🍳
Preparing the Cake Base
Start by preheating your oven to 350°F (175°C). Grease and flour a round 9-inch cake pan, ensuring every corner is well-coated to prevent sticking.
In a large mixing bowl, beat the eggs and sugar together until the mixture becomes light and fluffy – this should take about 3-4 minutes. Gradually add the vegetable oil and milk while continuing to mix. The consistency should be smooth and well-combined.
In a separate bowl, whisk together the flour and baking powder. Slowly incorporate the dry ingredients into the wet mixture, folding gently to avoid overmixing. Add the lemon zest and juice, stirring just until everything is evenly distributed throughout the batter.
Pour the batter into your prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before proceeding to the next step.
Creating the Lemon Cream Filling
While your cake cools, prepare the irresistible lemon cream. In a medium saucepan, combine the sweetened condensed milk, lemon juice, lemon zest, and egg yolks. Cook over medium-low heat, stirring constantly to prevent scorching.
Continue cooking for about 8-10 minutes until the mixture thickens noticeably. You’ll know it’s ready when it coats the back of a spoon. Remove from heat and let it cool slightly.
Assembly and Finishing Touches
Once your cake has cooled, carefully slice it horizontally to create two layers. Spread the lemon cream generously over the bottom layer, then place the top layer back on.
Now comes the fun part – coating the entire cake with shredded coconut! Gently press the coconut onto the top and sides of the cake, ensuring complete coverage. The coconut will stick naturally to the moist cake surface, creating that beautiful finish you see in bakery windows.
Pro Tips for Perfect Results 💡
Room Temperature Ingredients: Ensure your eggs and milk are at room temperature for better incorporation and a lighter texture.
Fresh Lemon is Key: Always use fresh lemon juice and zest rather than bottled alternatives. The difference in flavor is remarkable.
Don’t Rush the Cooling: Patience is crucial – applying the filling to a warm cake will cause it to become soggy and lose its structure.
Coconut Variations: Feel free to toast your coconut lightly before applying for an extra depth of flavor and golden color.
Storage and Serving Suggestions 🍽️
This lemon pie keeps beautifully in the refrigerator for up to 5 days when stored in an airtight container. The flavors actually deepen overnight, making it even more delicious the next day.
Serve chilled or at room temperature with a hot cup of coffee or tea. For an extra special presentation, add a dollop of whipped cream and a thin lemon slice as garnish.
Final Thoughts
This easy and delicious lemon pie proves that you don’t need complicated techniques or exotic ingredients to create something truly spectacular. With its bright citrus flavor, creamy filling, and tropical coconut coating, it’s a dessert that brings joy to any occasion. Try it once, and it’ll become a permanent fixture in your recipe collection! 🎉
