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Lemon Coconut Cake

Lemon Coconut Cake
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Indulge in the delightful flavors of Lemon Coconut Cake, a dessert that perfectly balances tangy lemon and sweet coconut. This tender and fluffy cake is topped with creamy frosting, shredded coconut, and zesty lemon, making it an irresistible treat for any occasion—from birthday celebrations to afternoon tea. Its bright flavors and beautiful presentation will impress your guests and leave them asking for more. Easy to make, this cake is perfect for bakers of all skill levels. Whether enjoyed on its own or paired with coffee or tea, this Lemon Coconut Cake promises a refreshing and satisfying experience with every bite.

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
  • For Frosting: cream cheese, unsalted butter, powdered sugar, almond extract, lemon zest

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
  2. In a mixing bowl, combine flour, baking powder, salt, and shredded coconut; whisk together.
  3. In another bowl, mix coconut yogurt, sugar, eggs, lemon zest, lemon juice, melted coconut oil, and almond extract until smooth.
  4. Gradually add dry ingredients to the wet mixture; stir gently until just combined.
  5. Pour batter into the prepared loaf pan and bake for about 50 minutes or until a toothpick comes out clean.
  6. Allow the cake to cool before frosting with cream cheese frosting garnished with shredded coconut and lemon zest.

Nutrition

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