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This coconut lemon cake is a symphony of flavors and textures, distinguished by an incredibly moist crumb, thanks to a special blend of ingredients. The use of lemon syrup and Italian-style flour lends lightness and refinement, while coconut cream and toasted coconut topping introduce richness and a satisfying crunch.

Key Steps:

• Creaming and Zesting: Start by creaming unsalted butter and sugar, then incorporate eggs one at a time, adding lemon zest for bright citrus notes.

• Sifting Dry Ingredients: Use double zero flour, which results in a delicate crumb, sifting twice through a fine sieve to avoid lumps. The sifted flour is combined with Italian baking powder and a pinch of sea salt.