This soft, fluffy and incredibly moist lemon cake is perfect when you want a quick homemade dessert without using a kitchen scale. Everything is measured in simple cups, making the recipe super easy for everyone.
The combination of fresh lemon, vanilla and delicate coconut flakes gives this cake a wonderfully fresh aroma and a light texture that melts in your mouth. Perfect with coffee, for family gatherings, guests, or whenever you crave a quick homemade treat. 
Ingredients
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3 eggs
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A pinch of salt
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1 tsp vanilla sugar or vanilla extract
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1 cup sugar
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1 cup vegetable oil
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1 cup milk
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2 cups flour
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1 tbsp baking powder
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Zest of 1 lemon
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Juice of 1 lemon
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½ cup shredded coconut
Instructions
Prepare the batter
In a bowl add:
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eggs
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a pinch of salt
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vanilla sugar
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sugar
Beat with a mixer for 2–3 minutes until the mixture becomes light and creamy.
Add the liquids
Pour in:
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vegetable oil
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milk
Mix well until combined.
Add dry ingredients
Gradually add flour in two stages, mixing each time so the batter stays smooth.
Add baking powder and mix again.
Flavor the cake
Stir in:
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grated lemon zest
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lemon juice
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shredded coconut
Mix until the batter is smooth and evenly combined.
Baking
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Use a 22 cm (8.6 inch) springform pan.
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Grease the pan with butter so the baking paper sticks well.
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Pour the batter into the pan.
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Bake at 180°C for 40–50 minutes.
