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.
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
- 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
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- 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.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Pour batter into the prepared pan and bake for about 50 minutes or until a toothpick comes out clean.
- Cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
- 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.
- 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