Description
Indulge in the delightful flavors of Lemon Coconut Cake, a perfect dessert that brings together the tangy brightness of fresh lemons and the tropical sweetness of coconut. This fluffy cake, topped with creamy frosting, is a crowd-pleaser for all occasions—from birthdays to casual afternoon treats. With its moist texture and refreshing taste, this cake is sure to impress your family and guests alike. Plus, it’s easy to make, allowing bakers of all skill levels to create a stunning dessert that looks as good as it tastes. Get ready to elevate your dessert game with this scrumptious Lemon Coconut Cake!
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 large eggs
- Finely grated zest and juice of 1 medium-large lemon
- 1/3 cup melted coconut oil
- For frosting: cream cheese, unsalted butter, powdered sugar, almond extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a bowl, whisk together flour, baking powder, salt, and shredded coconut.
- In another bowl, mix coconut yogurt, sugar, eggs, lemon zest and juice, melted coconut oil, and almond extract until smooth.
- Gradually combine the dry ingredients into the wet mixture until just mixed.
- Pour the batter into the prepared pan and bake for about 50 minutes or until a toothpick comes out clean.
- Allow cooling for 10 minutes before transferring to a wire rack.
- For frosting: Beat cream cheese and butter until smooth; add powdered sugar, almond extract, and lemon zest; adjust consistency with milk if needed.
- Frost cooled cake and garnish with shredded coconut and lemon zest if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 85g)
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg