Lemon Snacking Cake with Coconut Glaze

cooking.nytimes.com

With a pound cake-like texture and zippy lemon flavor, this tender treat is loaded with grated citrus zest and topped with a sweet, mellow coconut frosting. Like many snacking cakes, it’s easily whisked together without a mixer, and quick to bake. Perfect as an afternoon pick-me-up, it goes as well with a glass of milk as it does with mugs of coffee, tea or hot cocoa.

subheading: FOR THE CAKE:

½ cup/120 milliliters neutral oil, such as grapeseed or canola, plus more for pan

3 lemons

½ cup/120 milliliters sour cream

¼ cup/60 milliliters coconut milk

2 large eggs

1 ½ cups/185 grams all-purpose flour

1 ¼ cups/250 grams granulated sugar

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon fine sea salt

½ packed cup/50 grams shredded sweetened coconut

subheading: FOR THE GLAZE:

3 tablespoons coconut milk

1 tablespoon coconut oil, melted

Pinch of fine sea salt

⅔ cup/85 grams confectioners’ sugar

Finely grated lemon zest, for garnish

Directions at cooking.nytimes.com

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