Description
Indulge in the delightful taste of Lemon Coconut Cake, a moist and fluffy dessert that’s perfect for any gathering or simply a sweet treat at home. This cake combines zesty lemon and sweet coconut, creating a refreshing flavor profile that will impress your friends and family. With its luscious cream cheese frosting and beautiful presentation, it’s suitable for celebrations, afternoon teas, or as a delightful addition to your morning coffee routine. Easy to make and using wholesome ingredients like coconut yogurt, this cake offers guilt-free indulgence for everyone to enjoy.
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
- Shredded coconut and lemon zest (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, combine all purpose flour, baking powder, and salt. Stir until well mixed.
- In another bowl, whisk together coconut yogurt, granulated sugar, eggs, lemon zest, lemon juice, melted coconut oil, and almond extract until smooth.
- Gradually add the dry ingredients into the wet mixture and stir until just combined; do not overmix.
- Gently fold in sweetened shredded coconut until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and bake for about 50 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove from oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- In a mixing bowl, combine softened cream cheese and unsalted butter using an electric mixer until creamy. Gradually add powdered sugar and mix until smooth. Add almond extract, lemon zest, and milk to reach desired consistency.
- Once cooled, spread frosting evenly over the top of the cake and garnish with shredded coconut and additional lemon zest if desired.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: For extra moisture, consider adding more yogurt or coconut oil. Experiment with different extracts like vanilla for unique flavors.