Grapefruit Coconut Cake
An ultra moist and super zesty grapefruit coconut cake topped with an optional grapefruit icing on top.
Equipment
- Loaf Pan standard size
- zest grater optional (but makes life way easier)
- Hand mixer optional
Ingredients
- 1 cup sugar
- 2 grapefruits for zesting and juicing
- 8 tbsp unsalted butter room temp
- 2 eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- ⅓ cup shredded unsweetened coconut
- 1 cup powdered sugar for the optional grapefruit zest icing
Instructions
- Preheat oven to 350°. Prepare baking pan by coating the bottom and halfway up the sides with butter (about 1 tbsp butter) and then sprinkle 1 tsp of sugar in pan and tap pan on all sides so that sugar coats all the butter.
- In a medium bowl, mix flour, shredded coconut, and baking powder.
- In a large bowl, use a zest grater to zest both grapefruits. In a separate small or medium bowl, juice the zested grapefruits. Set aside for later.
- To the zest, add ¼ cup of the sugar and with your fingers mash the sugar with the zest so that the sugar coats all the zest flakes. Set aside 1 tbsp of zest mixture to use later for the frosting.
- To the large bowl with zest, add the remaining ¾ cup of the sugar and room temp butter. Cream together until paler and fluffy.
- Add eggs, one by one and making sure that each is incorporated into the batter.
- Take ½ cup of the reserved grapefruit juice and add it to the batter. Keep the remaining juice for later use in the frosting.
- Once juice and eggs are mixed into the batter, take the flour mixture and in two batches, pour into the butter batter. Try not to over mix.
- Pour into buttered and sugared loaf pan and place in oven for 30-35 minutes. Check for doneness by inserting a toothpick or sharp knife into batter to see if it comes out clean (if not, add a few more minutes to the bake time).
- Let cool once removed from oven (about 45 mins).
- For the frosting: whisk together 1 cup powdered sugar, remaining grapefruit zest and ¼ cup grapefruit juice to produce a white and runny frosting.
- Using a spoon or spatula, drizzle the grapefruit frosting onto the cake, making sure the top is completely covered. Or if you prefer a minimal frost top, use as little or as much frosting as you like.
- Let frosted cake stand (about 30 mins). Cut and serve. Cake can be wrapped in cling wrap or stored in airtight container for up to 3 days. It can also be cut and stored in the freezer for future use.