Lemon Coconut Cake

Tender, fluffy Lemon Coconut Cake is a delightful treat that’s perfect for any occasion. This cake combines bright lemon flavor with the tropical essence of coconut, making it a standout dessert for celebrations, casual gatherings, or simply a sweet indulgence at home. With its creamy frosting and zesty finish, this cake is sure to impress everyone at your table.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of lemon and coconut creates a refreshing taste that is both bright and satisfying.
• Easy to Make: With simple ingredients and straightforward steps, anyone can whip up this cake in no time.
• Versatile Dessert: Perfect for birthdays, brunches, or as an afternoon snack with tea.
• Impressive Presentation: The cream cheese frosting topped with shredded coconut and lemon zest looks beautiful on any dessert table.
• Moist Texture: Thanks to the coconut yogurt and melted coconut oil, this cake stays wonderfully moist.

Tools and Preparation

Before you begin baking your delicious Lemon Coconut Cake, gather your tools to ensure a smooth process. Having the right equipment will make your baking experience enjoyable.

Essential Tools and Equipment

• Mixing bowls
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Loaf pan

Importance of Each Tool

• Mixing bowls: Essential for combining all your ingredients efficiently without spills.
• Measuring cups and spoons: Accurate measurements are crucial for the perfect texture and flavor.
• Whisk: Helps achieve a light batter by incorporating air into the mixture.
• Rubber spatula: Great for scraping down the sides of mixing bowls to ensure no ingredient is left behind.

Ingredients

Tender, Fluffy Lemon Loaf Cake Topped with Cream Cheese Frosting, Coconut and Lemon Zest!

For the Cake

• 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 (I used full-fat coconut Greek 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

For the Frosting

• 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

For Garnish

• Shredded coconut and lemon zest (optional garnish)

How to Make Lemon Coconut Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly from start to finish.

Step 2: Prepare Your Pan

Grease a loaf pan with non-stick spray or butter. You can also line it with parchment paper for easy removal after baking.

Step 3: Mix Dry Ingredients

In a mixing bowl, combine the following dry ingredients:
1. All-purpose flour
2. Baking powder
3. Salt
4. Shredded coconut

Stir these together until well mixed.

Step 4: Combine Wet Ingredients

In another bowl, whisk together:
1. Coconut yogurt
2. Granulated sugar
3. Eggs
4. Lemon zest
5. Lemon juice
6. Melted coconut oil
7. Almond extract

Ensure everything is blended smoothly.

Step 5: Combine Mixtures

Gradually add the dry mixture into the wet mixture. Use a rubber spatula to fold until just combined; do not overmix.

Step 6: Bake the Cake

Pour the batter into your prepared loaf pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Cool Down

Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely.

Step 8: Make the Frosting

While the cake cools, prepare your frosting by beating together:
1. Cream cheese
2. Unsalted butter
3. Powdered sugar
4. Almond extract
5. Lemon zest

Add milk gradually until you reach your desired consistency.

Step 9: Frost Your Cake

Once completely cooled, spread the cream cheese frosting generously over your Lemon Coconut Cake.

Step 10: Garnish & Serve

Top with optional shredded coconut and extra lemon zest for an appealing finish before slicing and serving!

How to Serve Lemon Coconut Cake

Lemon Coconut Cake is a delightful dessert that can be enjoyed in various ways. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, here are some serving suggestions to enhance your experience.

Enjoy It Plain

• A simple slice of Lemon Coconut Cake on its own allows the flavors to shine. The tender and fluffy texture pairs perfectly with a cup of tea or coffee.

Top It with Fresh Berries

• Add a handful of fresh berries like strawberries, blueberries, or raspberries on top. The tartness of the berries complements the sweetness of the cake beautifully.

Serve with Whipped Cream

• A dollop of whipped cream adds a light and airy element. This combination makes for an even more indulgent dessert experience.

Drizzle with Lemon Glaze

• A lemon glaze made from powdered sugar and lemon juice can add an extra layer of citrus flavor. Drizzling it over the cake creates a beautiful presentation.

Pair with Ice Cream

• Serving a slice of Lemon Coconut Cake with vanilla or coconut ice cream is heavenly. The cold ice cream contrasts nicely with the warm cake.

Garnish with Toasted Coconut

• Sprinkling toasted coconut flakes on top adds texture and enhances the coconut flavor. It’s an excellent way to elevate your cake’s appearance and taste.

How to Perfect Lemon Coconut Cake

Perfecting your Lemon Coconut Cake is all about attention to detail and technique. Here are some tips to ensure your cake turns out amazing every time.

• Use Room Temperature Ingredients: Ensure eggs and yogurt are at room temperature for better mixing and a fluffier texture.
• Measure Flour Accurately: Spoon flour into measuring cups instead of scooping directly to avoid dense cake.
• Don’t Overmix Batter: Mix until just combined. Overmixing can lead to a tougher cake.
• Check Oven Temperature: Use an oven thermometer to confirm your oven’s accuracy, as baking requires precise temperatures.
• Cool Completely Before Frosting: Allow your cake to cool fully before adding frosting; this prevents melting and sliding.
• Experiment with Flavor Add-ins: Consider adding nuts or different extracts for unique flavor variations beyond lemon and coconut.

Best Side Dishes for Lemon Coconut Cake

While Lemon Coconut Cake is delicious on its own, pairing it with the right side dishes can elevate your dessert experience. Here are some great options:

1. Fruit Salad: A refreshing mix of seasonal fruits adds brightness and balances sweetness.
2. Coconut Macaroons: These chewy treats echo the coconut flavor in the cake, creating a harmonious dessert table.
3. Lemon Sorbet: Light and tangy, sorbet serves as a perfect palate cleanser between bites of rich cake.
4. Cheese Platter: A selection of cheeses, particularly creamy ones like Brie, offers contrast to the sweetness.
5. Mint Tea: A soothing herbal tea works well as a beverage alongside the sweet notes of the cake.
6. Chocolate Dipped Strawberries: The richness of chocolate pairs wonderfully with lemon’s tartness, making for an elegant addition.

Common Mistakes to Avoid

When making a Lemon Coconut Cake, it’s easy to make mistakes that can affect the final result. Here are some common pitfalls and how to steer clear of them.

• Not measuring ingredients accurately: Using the wrong amounts can lead to a dense or dry cake. Always use a kitchen scale or measuring cups for precision.
• Overmixing the batter: This can make your cake tough. Mix just until the ingredients are combined for a light and fluffy texture.
• Skipping the lemon zest: The zest is essential for enhancing flavor. Don’t skip it; use fresh lemons for the best taste.
• Using cold ingredients: Cold eggs or yogurt can affect how well your cake rises. Let your ingredients come to room temperature before mixing.
• Not checking doneness: Relying solely on cooking time can be misleading. Use a toothpick to check if the cake is done; it should come out clean when inserted into the center.

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Keep in the fridge if you’ve used cream cheese frosting.
• Wrap slices individually in plastic wrap for easy access.

Freezing Lemon Coconut Cake

• Wrap the entire cake tightly in plastic wrap, then in aluminum foil.
• It can be frozen for up to 3 months without losing flavor.
• For individual slices, place them in freezer-safe bags.

Reheating Lemon Coconut Cake

• Oven: Preheat to 350°F (175°C). Place cake on a baking sheet and warm for about 10-15 minutes.
• Microwave: Heat on medium power for 15-30 seconds. Check often to avoid overheating.
• Stovetop: Place slices in a skillet over low heat, cover, and warm gently for about 5 minutes.

Frequently Asked Questions

What makes this Lemon Coconut Cake special?

This Lemon Coconut Cake stands out due to its tender texture and bright flavors from fresh lemon zest and juice. The addition of coconut gives it a unique twist that complements the lemon perfectly.

Can I use other types of yogurt instead of coconut yogurt?

Yes, you can substitute with regular yogurt, but it may change the flavor profile slightly. For a dairy-free option, stick with coconut yogurt.

How do I store leftover Lemon Coconut Cake?

Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze individual slices for longer storage.

Can I customize this Lemon Coconut Cake recipe?

Absolutely! You can add nuts like almonds or walnuts, or even incorporate different citrus fruits for varied flavors.

Is this recipe suitable for special dietary needs?

This recipe can be made gluten-free by using almond flour or gluten-free all-purpose flour. Just ensure all other ingredients are compliant with dietary restrictions.

Final Thoughts

This Lemon Coconut Cake is not only delicious but also versatile enough for any occasion. Its bright flavors and fluffy texture make it a delightful treat that everyone will love. Feel free to customize it with your favorite add-ins or toppings, making it uniquely yours! Enjoy baking this delightful dessert!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Lemon Coconut Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Lucille
• Total Time: 1 hour 10 minutes
• Yield: Serves approximately 12 slices 1x

Print Recipe

Pin Recipe

Description

Indulge in the light and refreshing taste of Lemon Coconut Cake, a delightful dessert that brings together the tangy brightness of lemon and the tropical sweetness of coconut. This tender, fluffy cake is perfect for any occasion, whether it’s a birthday celebration, a casual afternoon snack, or an elegant brunch centerpiece. Topped with creamy frosting and garnished with shredded coconut and lemon zest, this cake not only tastes divine but also looks stunning on any dessert table. With easy-to-follow steps and simple ingredients, you’ll impress your guests while enjoying every bite.

---

Ingredients

Scale 1x2x3x

• 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
• Zest and juice of 1 medium-large lemon
• 1/3 cup melted coconut oil
• 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 garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. In one bowl, mix flour, baking powder, salt, and shredded coconut.
3. In another bowl, whisk together coconut yogurt, sugar, eggs, lemon zest, lemon juice, melted coconut oil, and almond extract.
4. Gradually combine wet and dry mixtures until just combined.
5. Pour batter into the prepared pan and bake for about 50 minutes or until a toothpick comes out clean.
6. Cool in the pan for 10 minutes before transferring to a wire rack.
7. Prepare frosting by beating cream cheese and butter, then mix in powdered sugar and lemon zest until smooth.
8. Frost cooled cake generously and garnish with shredded coconut and lemon zest.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (80g)
• Calories: 280
• Sugar: 20g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 9g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 40mg