(WSVN) - Everyone loves desserts. And we definitely have a sweet treat on our menu today, it’ll likely become one of your family’s favorites. That’s what’s on the menu as we grab a Bite with Belkys.
INGREDIENTS
• 1/2 cup neutral oil, such as grapeseed or canola, plus more for pan
• 3 lemons
• 1/2 cup sour cream
• 1/4 cup coconut milk
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 packed cup shredded sweetened coconut
• 3 tablespoons coconut milk
• 1 tablespoon coconut oil, melted
• Pinch of fine sea salt
• 2/3 cup confectioners’ sugar (powdered sugar)
• Finely grated lemon zest, for garnish
Directions
Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edge of the pan by at least 2 inches.
Grate 2 tablespoons of zest from the lemons. Juice the lemons so you have 1/4 cup juice. Add juice and zest to a medium bowl, then whisk in oil, sour cream, coconut milk and eggs.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk wet mixture into dry mixture until smooth.
Scrape batter into baking pan and spread in an even layer. Sprinkle evenly with shredded sweetened coconut. Bake until the top of the cake springs back when lightly pressed in the center, and a toothpick inserted in the middle comes out clean, 35 to 45 minutes. Let cool completely.
When cake is cool, make the glaze: In a small bowl, whisk together the coconut milk, oil and salt. Whisk in the confectioners’ sugar until smooth. Pour over the cake and grate some lemon zest over the top. Let the glaze set for at least 30 minutes before serving.
Enjoy!
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