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Lemon Coconut Cake

Lemon Coconut Cake
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Lemon Coconut Cake is an extraordinary dessert that harmonizes the zesty brightness of lemons with the delightful richness of coconut. This tender and fluffy cake, crowned with a creamy frosting, is perfect for any occasion—from birthday celebrations to casual afternoon tea. Each slice offers a burst of refreshing flavor, complemented by garnishes of shredded coconut and lemon zest that make it visually stunning. Easy to prepare, even novice bakers can whip up this crowd-pleaser with simple ingredients and straightforward instructions. With its moist texture and vibrant taste, Lemon Coconut Cake is not just a treat; it’s a memorable experience.

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 1 medium-large lemon
  • 1/3 cup melted coconut oil
  • Cream cheese frosting (with butter, powdered sugar, almond extract)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch cake pan.
  2. In a mixing bowl, whisk together flour, baking powder, salt, and shredded coconut.
  3. In another bowl, mix coconut yogurt, sugar, eggs, lemon zest and juice, melted coconut oil, and almond extract until smooth.
  4. Gradually combine dry ingredients into wet mixture until just mixed—avoid overmixing.
  5. Pour batter into prepared pan and bake for about 50 minutes or until a toothpick comes out clean.
  6. Allow cooling before frosting with cream cheese mixture; sprinkle with additional coconut and zest if desired.

Nutrition

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