Lemon Coconut Cake

Tender, fluffy Lemon Coconut Cake is a delightful treat that brightens any occasion. With its zesty lemon flavor and rich coconut undertones, this cake serves as a perfect dessert for gatherings, celebrations, or simply to enjoy with your afternoon tea. Topped with creamy frosting and a sprinkle of coconut, this cake stands out not only in taste but also in presentation.

Why You’ll Love This Recipe

• Easy to Make: This recipe is straightforward and requires minimal baking skills, making it perfect for all bakers.
• Flavor Explosion: The combination of lemon and coconut creates a refreshing taste that balances sweetness and tartness beautifully.
• Versatile Dessert: Ideal for birthdays, potlucks, or just a cozy night in. It pairs well with various beverages too.
• Impressive Presentation: The frosting and garnish make the cake visually appealing, sure to impress your guests.
• Decadent Yet Light: Despite being rich in flavor, the cake remains light and fluffy, making it enjoyable without feeling heavy.

Tools and Preparation

Before you get started on your Lemon Coconut Cake, gather your tools for a smooth baking experience.

Essential Tools and Equipment

• Mixing bowls
• Measuring cups and spoons
• Whisk or electric mixer
• 9×5 inch loaf pan
• Rubber spatula

Importance of Each Tool

• Mixing bowls: Essential for combining ingredients without spilling.
• Electric mixer: Saves time and ensures a fluffy texture by thoroughly mixing the batter.
• Loaf pan: Perfectly shapes the cake for even baking and easy slicing.

Ingredients

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

Dry Ingredients

• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup sweetened shredded coconut

Wet Ingredients

• 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 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 step ensures that your cake bakes evenly from start to finish.

Step 2: Prepare the Loaf Pan

Grease your 9×5 inch loaf pan with cooking spray or butter. This prevents the cake from sticking after baking.

Step 3: Mix Dry Ingredients

In a mixing bowl, combine the flour, baking powder, salt, and shredded coconut. Whisk until well blended.

Step 4: Combine Wet Ingredients

In another bowl, mix together the coconut yogurt, granulated sugar, eggs, lemon zest, lemon juice, melted coconut oil, and almond extract until smooth.

Step 5: Combine Mixtures

Gradually add the dry ingredients into the wet mixture. Stir until just combined; avoid overmixing to keep the cake light.

Step 6: Bake the Cake

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

Step 7: Cool

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

Step 8: Prepare Frosting

For the frosting, beat together softened cream cheese and butter until creamy. Gradually add powdered sugar while mixing. Stir in almond extract and lemon zest. Add milk as needed for desired consistency.

Step 9: Frost the Cake

Once cooled completely, spread frosting generously over top of the cake. Garnish with shredded coconut and additional lemon zest if desired.

Enjoy slices of your delicious Lemon Coconut Cake at any gathering!

How to Serve Lemon Coconut Cake

Lemon Coconut Cake is a delightful dessert that can be enjoyed in various ways. Whether you want to impress guests or indulge yourself, here are some creative serving suggestions.

With Fresh Berries

• Serve slices of lemon coconut cake alongside a mix of fresh berries for a burst of flavor. The tartness of the berries complements the sweetness of the cake perfectly.

Drizzled with Lemon Glaze

• Add an extra layer of citrus by drizzling a simple lemon glaze over each slice. This enhances the lemon flavor and provides a beautiful presentation.

Topped with Whipped Cream

• For a light and airy touch, top each slice with homemade whipped cream. This addition makes for a rich yet refreshing dessert experience.

Garnished with Toasted Coconut

• Sprinkle toasted coconut flakes on top for added texture and depth. The crunchiness pairs well with the fluffy cake.

Served with Coconut Ice Cream

• Pair your lemon coconut cake with a scoop of coconut ice cream for a tropical twist. The cold, creamy ice cream balances the warm cake beautifully.

Accompanied by Herbal Tea

• Enjoy your slice of cake with a cup of herbal tea, such as chamomile or mint. This combination creates a calming afternoon treat.

How to Perfect Lemon Coconut Cake

Creating the perfect Lemon Coconut Cake requires attention to detail and a few helpful tips. Follow these suggestions to ensure your cake turns out moist and flavorful.

• Use room temperature ingredients: Allow your eggs and yogurt to reach room temperature before mixing. This helps create an even batter that rises beautifully.
• Sift dry ingredients: Sifting flour, baking powder, and salt removes lumps and incorporates air, resulting in a lighter texture.
• Don’t overmix: Gently fold the wet and dry ingredients together until just combined. Overmixing can lead to a dense cake.
• Check for doneness: Insert a toothpick into the center; it should come out clean when fully baked. This prevents undercooking or overbaking.
• Cool completely before frosting: Let your cake cool completely on a wire rack before applying frosting to avoid melting it.
• Experiment with flavors: Feel free to add different extracts or zest from other citrus fruits for unique variations on this classic recipe.

Best Side Dishes for Lemon Coconut Cake

Lemon Coconut Cake pairs wonderfully with various side dishes that complement its flavors. Here are some tasty options to consider:

1. Citrus Salad: A bright salad featuring mixed greens, orange segments, and avocado offers freshness alongside your dessert.
2. Pineapple Salsa: The sweetness and acidity of pineapple salsa provide an exciting contrast to the rich cake.
3. Coconut Rice: Flavorful coconut rice can enhance the tropical feel of your meal while balancing the sweetness of the cake.
4. Grilled Peaches: Grilled peaches drizzled with honey add warmth and sweetness, making them an excellent accompaniment.
5. Mint Yogurt Dip: A cooling mint yogurt dip works well as a fresh contrast to the zestiness of the lemon coconut cake.
6. Chilled Fruit Soup: A light fruit soup made from melons or berries is refreshing and pairs nicely after enjoying this dessert.

Common Mistakes to Avoid

Baking a Lemon Coconut Cake can be delightful, but there are common pitfalls to watch for. Here are some mistakes to avoid:

• Ignoring ingredient temperature: Using cold eggs or yogurt can affect the cake’s texture. Always bring your ingredients to room temperature for the best results.
• Overmixing the batter: Mixing too much can lead to a dense cake. Combine ingredients until just blended for a light and fluffy loaf.
• Skipping the zest: Not adding lemon zest will diminish the flavor. Make sure to finely grate the zest for that bright citrus punch.
• Not measuring accurately: Using too much flour or sugar can ruin your cake. Use a kitchen scale or proper measuring cups for accuracy.
• Underbaking: Removing the cake too early can lead to a wet center. Always check with a toothpick; it should come out clean when fully baked.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• The cake stays fresh for up to 5 days in the fridge.

Freezing Lemon Coconut Cake

• Wrap slices tightly in plastic wrap.
• Place wrapped slices in a freezer bag for up to 3 months.

Reheating Lemon Coconut Cake

• Oven: Preheat to 350°F (175°C). Warm slices for about 10-15 minutes.
• Microwave: Heat individual slices on low power for 20-30 seconds.
• Stovetop: Use a skillet over low heat, covering it with a lid for about 5 minutes.

Frequently Asked Questions

Can I use different types of coconut?

Yes, you can substitute sweetened shredded coconut with unsweetened coconut if you prefer less sweetness in your Lemon Coconut Cake.

How do I make this Lemon Coconut Cake gluten-free?

To make a gluten-free version, replace all-purpose flour with a gluten-free flour blend. Ensure all other ingredients are also gluten-free.

Can I use lemon extract instead of zest?

You can use lemon extract, but it won’t provide the same texture and freshness as grated lemon zest in your Lemon Coconut Cake.

How long does this cake last?

When stored properly, the Lemon Coconut Cake lasts up to 5 days in the refrigerator or up to 3 months in the freezer.

Final Thoughts

This Lemon Coconut Cake is not only tender and fluffy but also incredibly versatile. You can customize it by adding nuts or adjusting the sweetness. It’s perfect for any occasion, from casual gatherings to special celebrations. Give it a try, and enjoy every delightful bite!

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

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Lemon Coconut Cake

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• Author: Alexia
• Total Time: 1 hour 10 minutes
• Yield: Approximately 10 servings 1x

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Description

Indulge in the delightful experience of our Lemon Coconut Cake, a tender and fluffy dessert that perfectly balances zesty lemon and rich coconut flavors. This cake is ideal for any occasion, whether it’s a festive gathering, a cozy afternoon tea, or a special celebration. Topped with creamy frosting and a sprinkle of shredded coconut, it’s as visually appealing as it is delicious. Easy to make and versatile enough to complement various beverages, this cake is sure to impress your guests while satisfying your sweet tooth.

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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
• Zest and juice of one medium-large lemon
• 1/3 cup melted coconut oil
• For Frosting: cream cheese, unsalted butter, powdered sugar, almond extract, lemon zest

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
2. In one bowl, whisk together flour, baking powder, salt, and shredded coconut. In another bowl, mix yogurt, sugar, eggs, lemon zest and juice, melted coconut oil, and almond extract until smooth.
3. Gradually add the dry ingredients to the wet mixture until just combined.
4. Pour batter into the prepared pan and bake for about 50 minutes or until a toothpick comes out clean.
5. Cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
6. For frosting, beat cream cheese and butter until creamy; gradually add powdered sugar with almond extract and lemon zest. Adjust consistency with milk if needed.
7. Frost cooled cake and garnish with shredded coconut and additional lemon zest if desired.

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

Nutrition

• Serving Size: 1 slice (65g)
• Calories: 230
• Sugar: 15g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 7g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 55mg