Print

Lemon Coconut Cake

Lemon Coconut Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the refreshing delight of Lemon Coconut Cake, a moist and fluffy dessert that balances zesty lemon with the rich sweetness of coconut. This cake is perfect for any occasion, be it birthdays, tea parties, or a simple afternoon treat. Topped with creamy frosting and optional garnishes of shredded coconut and lemon zest, it promises to be a showstopper that will impress your guests. The straightforward recipe makes it easy for bakers of all levels to create this deliciously indulgent dessert that brings joy with every bite.

Ingredients

Scale
  • 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
  • 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
  • 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
  • Optional: Shredded coconut, Lemon zest

Instructions

  1. Preheat oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, whisk together flour, baking powder, salt, and shredded coconut; set aside.
  3. In another bowl, mix coconut yogurt, sugar, eggs, lemon zest, lemon juice, melted coconut oil, and almond extract until well combined.
  4. Gradually add dry ingredients to wet mixture; fold gently until just combined.
  5. Pour batter into the prepared loaf pan and bake for about 50 minutes or until a toothpick comes out clean.
  6. Allow the cake to cool before frosting with a mixture of softened cream cheese, butter, powdered sugar, almond extract, lemon zest, and milk.

Nutrition

Find it online: https://cookingwithbrianna.com/lemon-coconut-cake/