Lemon coconut oil cake
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
1 standard loaf cake
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Course
Cake, Baked Goods
Lemon coconut oil cake
Description
Lemon Coconut Oil Cake combines warm coconut oil with sugar and fresh lemon zest before incorporating eggs to create a creamy base. The flour, salt, and baking powder are sifted and folded into the batter alternating with coconut milk, ensuring a soft and tender crumb. Baking in a loaf tin produces a golden brown exterior with moist interior texture.
Once cooled, the cake is glazed with a lemon juice and powdered sugar icing, which adds a tangy finish that complements the coconut undertone. The optional addition of pistachio nuts on top provides a subtle crunch and color contrast. This cake holds a clean, citrus flavor profile balanced by the richness of coconut oil and milk.
It’s suited for slicing and serving as a light dessert or snack alongside coffee or tea. The loaf shape makes it practical for portioning and sharing. The glaze can be adjusted for thickness to suit preferences and coconut milk helps maintain moisture while offering mild tropical flavor.
Ingredients
- 1/2 cup coconut oil warmed to liquid state
- 3/4 cup sugar
- lemon zest of 1
- 3 egg extra-large
- 2 cups all-purpose flour or cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup coconut milk
for the glaze
- 1 cup powdered sugar aka icing sugar
- lemon juice of 1
- 1-2 teaspoons coconut milk might not be necessary
- pistachio nuts optional
Instructions
- Pre-heat the oven to 180°c and line a standard loaf cake tin with parchment/baking paper.
- In a large mixing bowl, whisk together the coconut oil, sugar and lemon zest then add the eggs one by one, mixing well after each addition.
- Sift together the flour, salt and baking powder then add to the sugar and egg mixture, alternating with the coconut milk until the mixture is smooth and creamy.
- Transfer the mixture to the prepared loaf tin and place in the oven.
- Bake for 25-30 minutes or until golden brown and a skewer inserted comes out clean.
- Remove from the oven and allow to cool for 10 minutes before turning out onto a wire rack and allowing to cool completely.
- When the cake is cool, mix together the icing sugar and lemon juice (I do this in my mini food processor) and if the mixture is too thick, add a few teaspoons of coconut milk. You want the mixture to be thick enough to glaze the cake.
- When the cake is cool, pour over the glaze and top with pistachios.
User Reviews
Overall Rating
4.5
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