Lemon Coconut Cake
User Reviews
4.8
Lemon Coconut Cake
Description
Lemon Coconut Cake is made by combining flour, baking powder, salt, and shredded sweetened coconut with wet ingredients including coconut yogurt, granulated sugar, eggs, lemon zest, lemon juice, melted coconut oil, and almond extract. The batter is thick and poured into a greased loaf pan, then baked until a toothpick comes out clean, resulting in a moist cake with a subtle coconut and lemon flavor. The cream cheese frosting is prepared by beating softened cream cheese and butter, gradually adding powdered sugar, lemon zest, almond extract, and milk to achieve spreadable consistency. Once the cake cools, the frosting is spread on top and optionally garnished with shredded or toasted coconut and extra lemon zest to enhance the citrus and coconut profile. This cake offers a balance of sweet, tangy, and creamy textures with natural coconut undertones.
Ingredients
Lemon Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut sweetened shredded
- 1 cup coconut yogurt I used full-fat coconut Greek yogurt
- 3/4 cup granulated sugar
- 3 egg large
- lemon finely grated zest of 1 medium-large lemon
- 2 tablespoons lemon juice
- 1/3 cup coconut oil melted
- 1/2 teaspoon almond extract
Cream Cheese Frosting:
- 2 ounces cream cheese softened
- 4 tablespoons butter softened, unsalted
- 1 1/2 cups powdered sugar
- 1/8 teaspoon almond extract
- 1/2 teaspoon lemon finely grated zest
- 1-2 tablespoons milk or half and half
- coconut optional garnish, shredded coconut and lemon zest
- lemon optional garnish, shredded coconut and lemon zest
Instructions
Cake:
- Preheat oven to 350°F. Grease a 9x5 loaf pan and set aside.
- In a medium bowl, combine flour, baking powder, salt and shredded coconut.
- In a large bowl, whisk yogurt, sugar, eggs, lemon zest, lemon juice, coconut oil and almond extract until well combined. Add dry ingredients to the wet ingredients and stir until well combined, the batter will be thick.
- Pour batter into prepared loaf pan and smooth the top. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a rack to cool.
Frosting:
- Using a hand mixer or stand mixer, beat cream cheese and butter until combined. Add powdered sugar and beat until smooth. Add 1 tablespoon milk, extract and lemon zest and beat until combined. If the frosting is too thick add additional milk to thin it out.Spread the frosting on the cooled cake and top with shredded coconut and lemon zest.
Notes
- This cake can be prepared ahead but is best consumed within 24 hours for freshness.
- Store in an airtight container in the refrigerator to maintain moisture and flavor.
- Leftover cake should follow the same refrigeration guidelines.
- To vary the topping, try toasting the shredded coconut before adding it to the frosting for a nuttier contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 480kcal | 24% |
| Carbohydrates | 67g | 22% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 86mg | 29% |
| Sodium | 157mg | 7% |
| Potassium | 219mg | 5% |
| Sugar | 47g | 94% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 108mg | 11% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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