Preheat your oven to 350°F. Preheating is crucial; it prepares the oven for even cooking, ensuring your cake rises perfectly.
Grease a 9x5 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.
