Lemon Coconut Cake

Lemon Coconut Cake is a delightful dessert that combines the bright flavors of lemon with the tropical sweetness of coconut. This cake is perfect for any occasion, whether it’s a family gathering, a birthday celebration, or simply to enjoy with a cup of tea. Its fluffy texture and creamy frosting make it stand out, while the combination of zesty lemon and rich coconut creates a refreshing taste that everyone will love.

Why You’ll Love This Recipe

• Easy to Make: With simple steps and common ingredients, this recipe is accessible for bakers of all levels.
• Flavorful: The blend of lemon and coconut delivers a unique flavor profile that excites the palate.
• Versatile: Perfect for brunch, parties, or as an everyday treat, this cake fits any occasion.
• Beautiful Presentation: Topped with cream cheese frosting and garnished with coconut and zest, it looks as good as it tastes.
• Moist and Tender: The use of coconut yogurt ensures that this cake stays moist and fluffy.

Tools and Preparation

Before you start baking your Lemon Coconut Cake, gather the necessary tools to make the process smooth and enjoyable.

Essential Tools and Equipment

• Mixing bowls
• Measuring cups and spoons
• Electric mixer or whisk
• Rubber spatula
• Loaf pan

Importance of Each Tool

• Mixing bowls: Essential for combining ingredients without spilling.
• Electric mixer or whisk: Makes it easy to achieve a light and airy batter.
• Rubber spatula: Perfect for scraping down the sides of bowls to ensure everything is mixed evenly.

Ingredients

Tender, Fluffy Lemon Loaf Cake Topped with Cream Cheese Frosting, Coconut and Lemon Zest!

For the Cake

• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup sweetened shredded coconut
• 1 cup coconut yogurt (I used full-fat coconut Greek yogurt)
• 3/4 cup granulated sugar
• 3 large eggs
• Finely grated zest of 1 medium-large lemon
• 2 tablespoons lemon juice
• 1/3 cup melted coconut oil
• 1/2 teaspoon almond extract

For the Frosting

• 2 ounces cream cheese (softened)
• 4 tablespoons unsalted butter (softened)
• 1 1/2 cups powdered sugar
• 1/8 teaspoon almond extract
• 1/2 teaspoon finely grated lemon zest
• 1-2 tablespoons milk or half and half

Garnish (Optional)

• Shredded coconut
• Lemon zest

How to Make Lemon Coconut Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures even baking throughout your Lemon Coconut Cake.

Step 2: Prepare the Loaf Pan

Grease your loaf pan with a bit of coconut oil or line it with parchment paper. This will help prevent sticking.

Step 3: Mix Dry Ingredients

In a large mixing bowl, combine:
1. All purpose flour
2. Baking powder
3. Salt

Whisk these dry ingredients together until well combined.

Step 4: Combine Wet Ingredients

In another bowl, mix:
1. Coconut yogurt
2. Granulated sugar
3. Eggs
4. Finely grated lemon zest
5. Lemon juice
6. Melted coconut oil
7. Almond extract

Use an electric mixer on medium speed until everything is well incorporated.

Step 5: Combine Mixtures

Gradually add the dry mixture into the wet mixture, stirring gently using a rubber spatula until just combined. Be careful not to overmix; some lumps are okay.

Step 6: Fold in Shredded Coconut

Add sweetened shredded coconut into your batter and fold gently until evenly distributed.

Step 7: Bake the Cake

Pour the batter into your prepared loaf pan. Bake in preheated oven for about 50 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Cool Down

Once baked, remove from oven and let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Step 9: Make Frosting

While cooling, prepare your frosting by mixing softened cream cheese and butter until creamy. Gradually add powdered sugar, almond extract, lemon zest, and milk until you reach desired consistency.

Step 10: Frost the Cake

Once cooled completely, frost your Lemon Coconut Cake generously with cream cheese frosting. Optionally garnish with shredded coconut and extra lemon zest before serving.

Enjoy every slice of this delightful Lemon Coconut Cake!

How to Serve Lemon Coconut Cake

Serving your Lemon Coconut Cake can elevate the dessert experience for your guests. This cake is delicious on its own, but with a few creative ideas, you can make it even more enjoyable.

Pair with Fresh Fruit

• Strawberries: Their sweet and tart flavor complements the lemon beautifully.
• Raspberries: These add a tangy contrast that enhances the cake’s citrus notes.

Add Whipped Cream

• Light and airy whipped cream can provide a delightful contrast to the dense texture of the cake. Consider adding a hint of vanilla for extra flavor.

Top with Additional Coconut

• Toasted shredded coconut: Sprinkle some on top for added crunch and coconut flavor.

Serve with Tea or Coffee

• A warm cup of herbal tea or a rich coffee pairs wonderfully with the sweetness of the cake, making for a comforting treat.

Garnish with Lemon Slices

• Thinly sliced lemons make an attractive garnish. They enhance presentation and echo the flavors within the cake.

How to Perfect Lemon Coconut Cake

To achieve the perfect Lemon Coconut Cake, consider these essential tips that will help refine your baking skills.

• Use room temperature ingredients: Ensuring eggs and yogurt are at room temperature helps them blend better, resulting in a smoother batter.
• Don’t overmix: Mixing too much can lead to a dense cake. Stir until just combined for that fluffy texture.
• Check for doneness: Insert a toothpick into the center; it should come out clean or with just a few crumbs attached.
• Let it cool completely: Cooling allows the frosting to set properly and helps maintain the cake’s structure when serving.
• Store properly: Keep any leftovers in an airtight container at room temperature to maintain freshness.

Best Side Dishes for Lemon Coconut Cake

Pairing side dishes with your Lemon Coconut Cake can make your dessert spread even more delightful. Here are some tasty suggestions:

1. Fruit Salad: A mix of seasonal fruits adds freshness and color to your table.
2. Yogurt Parfait: Layered coconut yogurt with granola and fruit offers contrasting textures to the cake.
3. Cheese Platter: A selection of mild cheeses balances sweetness while providing savory options.
4. Minted Peas: Lightly cooked peas tossed with fresh mint bring a bright flavor that complements the lemon.
5. Cucumber Salad: A refreshing salad dressed in lemon vinaigrette enhances citrus flavors present in the cake.
6. Carrot Sticks and Hummus: The crunchiness of carrots paired with creamy hummus is both healthy and satisfying alongside dessert.

Common Mistakes to Avoid

Baking can be tricky, and it’s common to encounter some pitfalls. Here are a few mistakes to avoid when making your Lemon Coconut Cake.

• Bold measurement errors: Not measuring ingredients accurately can lead to a dense or dry cake. Always use measuring cups and spoons for precision.
• Bold overmixing the batter: Overmixing can produce a tough texture. Mix just until combined for a light and fluffy cake.
• Bold skipping the zest: Lemon zest enhances flavor significantly. Don’t skip it; instead, grate the lemon peel finely for the best results.
• Bold ignoring oven temperature: An oven that’s too hot or too cold affects baking time and cake texture. Use an oven thermometer to ensure accurate temperature.
• Bold not letting it cool properly: Cutting into a warm cake can ruin its structure. Allow your Lemon Coconut Cake to cool completely before serving.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Keep your Lemon Coconut Cake separate from strong-smelling foods to avoid flavor transfer.

Freezing Lemon Coconut Cake

• Wrap slices tightly in plastic wrap and place them in a freezer-safe bag.
• The cake can be frozen for up to 3 months without losing flavor.

Reheating Lemon Coconut Cake

• Oven: Preheat to 350°F (175°C), cover with foil, and heat for about 10 minutes.
• Microwave: Heat individual slices on medium power for about 15-20 seconds.
• Stovetop: Place on a skillet over low heat, covered, for about 5 minutes until warmed through.

Frequently Asked Questions

Here are some common questions about making Lemon Coconut Cake.

How do I make my Lemon Coconut Cake more lemony?

You can increase the amount of lemon juice or zest in the recipe. Adding a bit of lemon extract also boosts the citrus flavor.

Can I use different types of yogurt?

Yes! You can substitute coconut yogurt with plain Greek yogurt or any non-dairy alternative, but it may slightly change the taste.

How do I ensure my cake is fluffy?

Make sure your eggs are at room temperature before mixing, as this helps create a lighter batter.

What can I use instead of almond extract?

If you prefer not to use almond extract, vanilla extract works well too and will complement the lemon and coconut flavors nicely.

Can I add fruits to my Lemon Coconut Cake?

Absolutely! Fresh berries or even chunks of pineapple can be added for an extra burst of flavor and moisture.

Final Thoughts

This Lemon Coconut Cake is both delightful and versatile. Its combination of tangy lemon and mellow coconut creates a refreshing dessert perfect for any occasion. Don’t hesitate to customize it with your favorite fruits or add-ins!