Description

Indulge in the delightful flavors of this Lemon Coconut Cake, a perfect blend of zesty lemon and sweet coconut that is sure to impress. This moist and fluffy cake is topped with a creamy frosting, making it an ideal dessert for any gathering or simply to savor with a cup of tea. Easy to prepare, this recipe is suitable for bakers of all skill levels and offers a vibrant presentation with its tropical garnishes. Whether you’re celebrating a special occasion or treating yourself, this cake guarantees a refreshing taste that will leave everyone wanting more.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup coconut yogurt
3 large eggs
Finely grated zest of 1 lemon
2 tablespoons lemon juice
1/3 cup melted coconut oil
2 ounces cream cheese (softened)
Powdered sugar (for frosting)
1/2 cup sweetened shredded coconut

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Instructions

Preheat your oven to 350°F (175°C) and prepare your loaf pan by greasing it.
In a mixing bowl, whisk together the flour, baking powder, and salt.
In another bowl, combine the coconut yogurt, sugar, eggs, lemon zest, lemon juice, melted coconut oil, and almond extract using an electric mixer until smooth.
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Fold in shredded coconut.
Pour the batter into the prepared loaf pan and bake for about 50 minutes or until a toothpick comes out clean.
Allow the cake to cool before preparing frosting by mixing cream cheese with butter and powdered sugar until creamy. Add almond extract and lemon zest for flavor.
Frost the cooled cake generously and garnish with shredded coconut and extra lemon zest if desired.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (80g)
Calories: 210
Sugar: 15g
Sodium: 150mg
Fat: 10g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg