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Lemon Coconut Cake

Lemon Coconut Cake
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Lemon Coconut Cake is an irresistible dessert that perfectly balances the bright, zesty flavors of lemon with the rich, tropical taste of coconut. This fluffy loaf cake is topped with a creamy cream cheese frosting, making it the ideal treat for any occasion—from birthday parties to cozy afternoons at home. The delightful combination of ingredients ensures each bite is bursting with flavor, while the simple preparation allows bakers of all skill levels to create this showstopper.

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 and lemon zest for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch loaf pan.
  2. In one 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 smooth.
  4. Gradually combine the dry mixture with the wet mixture using a rubber spatula until just mixed.
  5. Pour batter into the loaf pan and bake for about 50 minutes or until a toothpick comes out clean.
  6. Let cool in the pan for 10 minutes before transferring to a wire rack.
  7. For frosting: Beat softened cream cheese and butter with powdered sugar, almond extract, and lemon zest until smooth; add milk if necessary.
  8. Once cooled completely, frost the cake generously and garnish as desired.

Nutrition

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