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Lemon coconut oil cake
4.5 from 74 votes

Lemon coconut oil cake

This Lemon Coconut Oil Cake blends the moist richness of coconut oil with bright citrus notes from fresh lemon zest and juice. The cake has a tender crumb thanks to the use of all-purpose or cake flour combined with baking powder for leavening. Topped with a zesty lemon glaze and optional pistachio nuts, it offers a balance of sweet, tangy, and nutty flavors that make it enjoyable for dessert or tea time.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 1 standard loaf cake
Course: Cake, Baked Goods

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

    Cup of Yum
  1. Pre-heat the oven to 180°c and line a standard loaf cake tin with parchment/baking paper.
  2. 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.
  3. 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.
  4. Transfer the mixture to the prepared loaf tin and place in the oven.
  5. Bake for 25-30 minutes or until golden brown and a skewer inserted comes out clean.
  6. Remove from the oven and allow to cool for 10 minutes before turning out onto a wire rack and allowing to cool completely.
  7. 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.
  8. When the cake is cool, pour over the glaze and top with pistachios.