Name: Lemon Coconut Cake
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Ingredients: 1.5 cups All Purpose Flour; 1.5 teaspoons Baking Powder; 0.25 teaspoons Salt; 0.5 cups Sweetened Shredded Coconut; 1 cup Coconut Yogurt (I used full-fat coconut Greek yogurt); 0.75 cups Granulated Sugar; 3 large Eggs; 1 medium-large Lemon Zest (Finely grated zest of 1 lemon); 2 tablespoons Lemon Juice; 0.33 cups Melted Coconut Oil; 0.5 teaspoon Almond Extract; 2 ounces Cream Cheese (Softened); 4 tablespoons Unsalted Butter (Softened); 1.5 cups Powdered Sugar; 0.125 teaspoon Almond Extract; 0.5 teaspoon Lemon Zest (Finely grated); 1-2 tablespoons Milk (or half and half); Shredded Coconut (Optional garnish); Lemon Zest (Optional garnish)

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There’s something truly magical about a slice of Lemon Coconut Cake on a sun-drenched afternoon. I remember the first time I baked this cake; it was during a bright spring day, and the aroma of zesty lemons mixed with sweet coconut wafted through my kitchen. My friends gathered around, and we found ourselves smiling, reminiscing about our childhoods, as the cake brought back memories of summer picnics and beach trips. This isn’t just a cake; it’s a nostalgic journey that brings sunshine to any gathering. Every bite is moist and bursting with flavor, and the frosting adds a creamy touch that perfectly complements the tanginess of the lemon. Whether it’s a birthday celebration, a casual get-together, or just an indulgent treat for yourself, this Lemon Coconut Cake is sure to impress. I love making it for friends and watching their faces light up as they take their first bite. Trust me, once you try this delightful cake, it will become a cherished recipe in your collection.

Recipe Snapshot

Total Time:
1 hr 15 mins

Prep Time:
25 mins

Cook Time:
50 mins

Difficulty:
Medium

Calories:
320 kcal

Protein:
4 g

Diet:
Gluten-Free, AIP, Low FODMAP

Fat:
15 g

Tools Used:
Frying Pan, Grater, Wooden Spoon, Oven, Whisk, Mixing Bowl, Baking Sheet

The Appeal of This Lemon Coconut Cake

It’s Refreshingly Unique

The combination of lemon and coconut in this Lemon Coconut Cake offers a delightful twist that sets it apart from traditional cakes. The bright citrus notes really highlight the sweetness of the coconut, creating a flavor profile that’s both refreshing and comforting. It’s the perfect treat to enjoy when you need a little pick-me-up!

Perfect for Any Occasion

This cake isn’t just for special occasions; it’s versatile enough for any day of the week. Whether you’re hosting a summer barbecue, celebrating a birthday, or simply treating yourself on a Tuesday, this cake fits right in. Its vibrant flavors make it suitable for both casual and festive settings.

Easy to Make

Don’t worry if you’re not a baking expert; this Lemon Coconut Cake is simple to whip up! With just a few basic ingredients, you can create something that looks and tastes impressive. The step-by-step instructions ensure that even novice bakers can produce a showstopper.

Moist and Flavorful

One of the standout features of this cake is its moist crumb. Thanks to the combination of coconut yogurt and melted coconut oil, each bite is packed with moisture, ensuring that it stays fresh for days. You won’t find any dry slices here!

Creative Topping Options

While the frosting on this cake is already wonderful, you can get creative with your toppings! Think about adding toasted coconut flakes, fresh berries, or even a citrus glaze for an extra burst of flavor. Tailor it to your taste, and make it your own!

A Showstopping Frosting

The cream cheese frosting adds an incredible richness that balances the lightness of the cake. It’s fluffy and sweet, with a hint of lemon zest that elevates the overall flavor. Not only does it taste great, but it also looks stunning, making your cake a true centerpiece.

Key Ingredients for Lemon Coconut Cake

Every ingredient in this Lemon Coconut Cake plays a crucial role in achieving that perfect balance of flavors and textures. The bright, zesty lemon pairs beautifully with the sweet, tropical notes of coconut, creating a harmonious blend that dances on your palate. From the fluffy cake to the creamy frosting, each element complements the others, making every bite a delightful experience.

All Purpose Flour: The base of the cake, providing structure and texture.
Baking Powder: This helps the cake rise, giving it a light and fluffy crumb.
Salt: Enhances the flavors, balancing the sweetness of the cake.
Sweetened Shredded Coconut: Adds a delightful chewiness and a burst of coconut flavor.
Coconut Yogurt: Contributes moisture and richness to the batter.
Granulated Sugar: Sweetens the cake, giving it that comforting sweetness we all love.
Eggs: Provide moisture and stability to the cake structure.
Lemon Zest: Infuses the cake with fresh, bright lemon flavor.
Lemon Juice: Adds acidity, enhancing the overall flavor of the cake.
Melted Coconut Oil: Keeps the cake moist and adds a subtle coconut flavor.
Almond Extract: Provides a lovely nutty undertone that pairs well with coconut and lemon.
Cream Cheese: Used in the frosting for creaminess and a tangy kick.
Unsalted Butter: Adds richness and depth to the frosting.
Powdered Sugar: Sweetens the frosting and gives it a smooth consistency.
Milk: Helps to adjust the consistency of the frosting.
Shredded Coconut and Lemon Zest: Optional garnishes that enhance both the flavor and presentation.

How to Make Lemon Coconut Cake

Ready to bake your own Lemon Coconut Cake? It’s easier than you might think! Follow these steps, and you’ll be enjoying a slice of sunshine in no time.

Preheat your oven to 350°F. Preheating is crucial; it prepares the oven for even cooking, ensuring your cake rises perfectly.
Grease a 9×5 loaf pan and set it aside. This will prevent the cake from sticking, making it easier to remove once it’s baked.
In a medium bowl, combine all-purpose flour, baking powder, salt, and sweetened shredded coconut. Whisk them together until evenly mixed, which helps distribute the leavening agent throughout the flour.
In a large bowl, whisk together coconut yogurt, granulated sugar, eggs, lemon zest, lemon juice, melted coconut oil, and almond extract until well combined. This mixture should be smooth and slightly frothy, indicating that your eggs are well incorporated.
Add the dry ingredients from the medium bowl to the wet mixture in the large bowl. Stir until just combined; be careful not to overmix. The batter will be thick, which is completely normal.
Pour the batter into your prepared loaf pan and smooth the top with a spatula. This will create an even surface for baking.
Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end; every oven varies slightly in temperature.
Once baked, place the pan on a wire rack to cool for about 10 minutes. This allows the cake to set a bit before you remove it from the pan.
Using a hand mixer or stand mixer, beat cream cheese and unsalted butter in a bowl until combined. This mixture should be creamy and smooth, free of lumps.
Add powdered sugar to the cream cheese mixture and beat until smooth. It should be thick but spreadable. If it’s too thick, add milk a little at a time until you reach your desired consistency.
Spread the frosting over the cooled cake. You want to cover it evenly and generously, making sure to reach the edges.
Top it off with additional shredded coconut and lemon zest for a beautiful garnish. This adds a lovely visual appeal and enhances the flavor.

Things Worth Knowing

Use Room Temperature Ingredients: Bringing your ingredients to room temperature helps them combine more easily, resulting in a smoother batter.
Don’t Overmix: Overmixing can lead to a dense cake. Mix just until ingredients are combined for a light texture.
Check for Doneness: Ovens can vary, so it’s best to check your cake a few minutes before the recommended baking time.
Cool Completely: Let the cake cool completely before frosting. This prevents the frosting from melting and sliding off.

How to Switch It Up

Feeling adventurous? Here are some creative ideas to customize your Lemon Coconut Cake and make it uniquely yours!

Storage: Keep any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
Freezing: You can freeze the cake for up to three months. Just make sure to wrap it tightly in plastic wrap and foil.
Pairing: Serve with a side of fresh fruit or a scoop of coconut ice cream for an extra treat!
Add Nuts: Consider adding chopped nuts like macadamia or pecans to the batter for added crunch and flavor.
Different Frosting: Swap the cream cheese frosting for a lemon glaze or coconut whipped cream for a lighter option.

What to Serve With Lemon Coconut Cake

If you’re wondering how to serve your Lemon Coconut Cake, here are some great ideas:

Fresh Berries: Pair with a side of fresh strawberries or blueberries to add a tart contrast to the sweetness.
Ice Cream: A scoop of vanilla or coconut ice cream complements the cake beautifully, adding creaminess and additional flavor.
Tea or Coffee: Serve slices with a cup of your favorite tea or coffee for a delightful afternoon treat.
Fruit Salad: A light fruit salad can refresh your palate after enjoying this rich dessert.
Picnic or Potluck: This cake is perfect for outdoor gatherings, making it a great choice for picnics or potlucks.

FAQ

Absolutely! Fresh lemons bring a vibrant flavor to your Lemon Coconut Cake. You can use the juice from fresh lemons along with their zest for an even more intense lemon flavor. Just make sure to adjust the quantity based on how tart you like your cake. Freshly squeezed lemon juice can also provide a brighter taste compared to bottled versions.

While you can use low-fat yogurt, it’s best to stick with full-fat coconut yogurt for the best texture and moisture in your Lemon Coconut Cake. Full-fat options tend to provide a richer flavor and help keep the cake moist, which is essential for achieving that perfect crumb. If you choose to use low-fat yogurt, just be aware that the cake might be slightly less rich.

To check if your Lemon Coconut Cake is done baking, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs clinging to it, your cake is ready. If you notice wet batter on the toothpick, it needs more time in the oven. Additionally, the edges of the cake will start to pull away from the sides of the pan when it’s fully baked.

Yes, making your Lemon Coconut Cake ahead of time is a great idea! You can bake it a day or two in advance and store it in an airtight container at room temperature. Just remember to frost it closer to when you plan to serve it to keep the frosting fresh and prevent it from becoming too soft. If you want to prepare it even further in advance, the un-frosted cake can be frozen for up to three months.

Conclusion

This Lemon Coconut Cake is more than just a dessert; it’s a burst of sunshine that brightens any occasion. With its moist texture and delightful flavors, it’s sure to become a favorite in your household. I encourage you to try making this cake for your next gathering or as a special treat for yourself. You won’t regret it!