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Lemon Coconut Cake

Lemon Coconut Cake
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Lemon Coconut Cake is a refreshing and delightful dessert that perfectly marries the zestiness of fresh lemons with the tropical sweetness of coconut. This fluffy and moist loaf cake is topped with a luscious cream cheese frosting, making it an ideal treat for any gathering—from birthday celebrations to casual afternoon teas. Each bite offers a burst of flavor, enhanced by the aromatic combination of lemon zest and shredded coconut. Serving this cake not only impresses your guests but also ensures it becomes a cherished family favorite.

Ingredients

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  • 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
  • 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

Instructions

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

Nutrition

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