Lemon Coconut Cake

Lemon Coconut Cake is a delightful dessert that combines the bright flavors of lemon with the tropical essence of coconut. This cake is perfect for any occasion, whether it’s a celebration, family gathering, or just a sweet treat at home. Its tender and fluffy texture, topped with creamy frosting, makes it a standout choice for dessert lovers. You’ll love how easy it is to prepare and how wonderfully it pairs with coffee or tea.

Why You’ll Love This Recipe

• Bright Flavor: The combination of lemon and coconut creates a refreshing taste that’s perfect for any season.
• Easy to Make: With simple ingredients and straightforward steps, even baking novices can achieve delicious results.
• Versatile Serving Options: Enjoy it as a cozy dessert or dress it up for special occasions; this cake fits right in.
• Crowd-Pleaser: With its light and fluffy texture, this cake will impress friends and family alike.
• Customizable Toppings: Feel free to add your favorite garnishes like extra coconut or zest for an added touch.

Tools and Preparation

To make your Lemon Coconut Cake, you’ll need a few essential tools that will help you achieve the best results. Having the right equipment makes baking smoother and more enjoyable.

Essential Tools and Equipment

• Mixing bowls
• Measuring cups
• Measuring spoons
• Whisk or mixer
• Rubber spatula
• 9×5 inch loaf pan

Importance of Each Tool

• Mixing bowls: A good set of mixing bowls allows you to combine ingredients easily without mess.
• Measuring cups: Accurate measurements are vital for baking success; using proper measuring cups ensures your ingredients are just right.
• Whisk or mixer: These tools help incorporate air into your batter, creating that perfect fluffy texture.

Ingredients

Tender, Fluffy Lemon Loaf Cake Topped with Cream Cheese Frosting, Coconut and Lemon Zest!

For the Cake

• 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 (I used full-fat coconut Greek yogurt)
• 3/4 cup granulated sugar
• 3 large eggs
• Finely grated zest of 1 medium-large lemon
• 2 tablespoons lemon juice
• 1/3 cup melted coconut oil
• 1/2 teaspoon almond extract

For the Frosting

• 2 ounces cream cheese (softened)
• 4 tablespoons unsalted butter (softened)
• 1 1/2 cups powdered sugar
• 1/8 teaspoon almond extract
• 1/2 teaspoon finely grated lemon zest
• 1-2 tablespoons milk or half and half

Optional Garnish

• Shredded coconut and lemon zest

How to Make Lemon Coconut Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This helps create an even baking environment for your cake.

Step 2: Prepare the Loaf Pan

Grease your 9×5 inch loaf pan or line it with parchment paper to prevent sticking.

Step 3: Mix Dry Ingredients

In a mixing bowl, combine the following dry ingredients:
* All purpose flour
* Baking powder
* Salt

Whisk these together until well combined.

Step 4: Combine Wet Ingredients

In another bowl, mix:
* Coconut yogurt
* Granulated sugar
* Eggs
* Lemon zest
* Lemon juice
* Melted coconut oil
* Almond extract

Whisk until smooth and fully incorporated.

Step 5: Combine Wet and Dry Mixtures

Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Be careful not to overmix; stop when just combined. Gently add in the shredded coconut.

Step 6: Bake the Cake

Pour the batter into your prepared loaf pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Frost

Once baked, let your cake cool in the pan for about 10 minutes before transferring it to a wire rack. Allow it to cool completely before frosting.

Step 8: Make the Frosting

In a bowl, beat together softened cream cheese and butter until creamy. Gradually add powdered sugar and continue mixing. Add almond extract, lemon zest, and enough milk to reach desired consistency.

Step 9: Frost Your Cake

Spread the frosting evenly over the cooled cake. If desired, top with additional shredded coconut and lemon zest for garnish.

Now your delicious Lemon Coconut Cake is ready to be enjoyed! Serve it at your next gathering or savor it at home as a delightful treat.

How to Serve Lemon Coconut Cake

Lemon Coconut Cake is a delightful treat that’s perfect for various occasions. Whether you’re celebrating a birthday or enjoying a quiet afternoon, here are some serving suggestions to enhance your experience.

Pair with Fresh Berries

• Strawberries, blueberries, and raspberries make a colorful and refreshing accompaniment to the cake. Their tartness balances the sweetness.

Add a Scoop of Coconut Sorbet

• A scoop of coconut sorbet on the side provides a cool contrast. It complements the flavors of the cake and adds an extra layer of coconut goodness.

Serve with Whipped Coconut Cream

• Lightly sweetened whipped coconut cream makes for an airy topping. This will elevate each bite and add extra richness without overwhelming the lemon flavor.

Garnish with Mint Leaves

• A sprig of fresh mint adds a pop of color and a hint of freshness. It enhances the presentation and provides a refreshing taste.

Enjoy with Herbal Tea

• A warm cup of herbal tea pairs beautifully with lemon flavors. Try chamomile or peppermint for a soothing experience alongside your cake.

How to Perfect Lemon Coconut Cake

To ensure your Lemon Coconut Cake turns out perfectly every time, consider these helpful tips.

• Use room temperature ingredients: Allow eggs and yogurt to reach room temperature for better mixing, resulting in a fluffier cake.

• Measure flour correctly: Spoon flour into your measuring cup instead of scooping directly from the bag. This prevents packing and ensures accurate measurement.

• Don’t overmix the batter: Mix just until combined to keep the cake tender. Overmixing can lead to a denser texture.

• Check for doneness: Use a toothpick inserted into the center; if it comes out clean, your cake is ready! Avoid opening the oven too soon to maintain even baking.

• Cool completely before frosting: Ensure your cake is completely cool before adding frosting to prevent it from melting or sliding off.

Best Side Dishes for Lemon Coconut Cake

Lemon Coconut Cake can be complemented by several delicious side dishes. Here are some great options to consider:

1. Fresh Fruit Salad: A mix of seasonal fruits adds brightness and freshness that pairs well with the cake’s flavors.

2. Greek Yogurt Parfait: Layer Greek yogurt with granola and fruit for a creamy, crunchy contrast that balances sweetness.

3. Almond Biscotti: These crunchy cookies provide texture and nutty flavor, making them an excellent pairing for coffee or tea served alongside.

4. Coconut Chia Pudding: The creamy consistency adds richness while echoing coconut flavors, enhancing the overall dessert experience.

5. Lemonade Sorbet: A refreshing lemon sorbet offers a zesty palate cleanser that complements the rich cake beautifully.

6. Carrot Sticks with Hummus: For a savory option, crunchy carrot sticks paired with hummus provide a satisfying contrast to the sweet cake.

7. Green Salad with Citrus Vinaigrette: A light salad dressed in citrus vinaigrette brings freshness that cuts through sweetness while enhancing flavor profiles.

8. Chocolate-Covered Almonds: The combination of chocolate and nuts makes for an indulgent treat that balances well with lemony desserts.

Common Mistakes to Avoid

When making a Lemon Coconut Cake, it’s easy to overlook some key steps. Here are common mistakes to avoid for the best results.

• Using stale ingredients – Always check your baking powder and flour for freshness. Old ingredients can lead to a dense cake.
• Not measuring accurately – Baking is a science; use a kitchen scale for precise measurements, especially for flour and sugar.
• Overmixing the batter – Mix just until combined. Overmixing can make the cake tough instead of light and fluffy.
• Skipping the zest – The finely grated lemon zest adds essential flavor. Don’t skip this step for a bright taste!
• Not allowing the cake to cool properly – Letting the cake cool in the pan for too long can make it soggy. Remove it promptly to cool on a wire rack.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Lemon Coconut Cake in an airtight container.
• It will last up to 5 days in the refrigerator.

Freezing Lemon Coconut Cake

• Wrap individual slices tightly in plastic wrap.
• Place them in a freezer-safe bag or container; they will keep well for about 2 months.

Reheating Lemon Coconut Cake

• Oven – Preheat to 350°F (175°C) and warm slices in foil for about 10 minutes.
• Microwave – Heat individual slices for about 15-20 seconds, checking for warmth.
• Stovetop – Use a skillet over low heat, covering it with a lid until warmed through.

Frequently Asked Questions

What makes this Lemon Coconut Cake so special?

This Lemon Coconut Cake combines bright citrus flavors with rich coconut, creating a delightful balance that’s both refreshing and indulgent.

Can I substitute other flavors in this recipe?

Yes! You can experiment with different extracts or add fruits like blueberries or raspberries for varied flavors.

How should I serve Lemon Coconut Cake?

This cake is perfect on its own but pairs wonderfully with fresh fruit or whipped cream for an extra treat.

How do I make this Lemon Coconut Cake gluten-free?

Substitute all-purpose flour with a gluten-free blend, ensuring you adjust any additional ingredients accordingly.

Can I use regular yogurt instead of coconut yogurt?

Yes, but using coconut yogurt enhances the coconut flavor and keeps the recipe dairy-free, if desired.

Final Thoughts

This Lemon Coconut Cake is not only delicious but also versatile. You can customize it by adding different fruits or adjusting sweetness levels. It’s perfect for any occasion, whether as a light dessert or an afternoon treat. Try making it today!

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Lemon Coconut Cake

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• Author: Olivia
• Total Time: 1 hour 5 minutes
• Yield: Approximately 10 servings 1x

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Description

Indulge in the refreshing flavors of our Lemon Coconut Cake, a delightful treat that perfectly balances the zesty brightness of lemon with the tropical sweetness of coconut. This light and fluffy cake is topped with creamy frosting, making it an ideal dessert for any occasion—be it a family gathering, a birthday celebration, or simply an afternoon delight. It’s incredibly easy to prepare, even for novice bakers, and pairs beautifully with coffee or tea. With customizable toppings like extra coconut or lemon zest, this cake is sure to impress friends and family alike.

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Ingredients

Scale 1x2x3x

• 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
• Finely grated zest of 1 medium-large lemon
• 2 tablespoons lemon juice
• 1/3 cup melted coconut oil
• 2 ounces cream cheese (softened)
• 4 tablespoons unsalted butter (softened)
• 1 1/2 cups powdered sugar
• 1/8 teaspoon almond extract
• 1/2 teaspoon finely grated lemon zest
• 1–2 tablespoons milk or half and half
• Optional: shredded coconut and lemon zest for garnish

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In one bowl, whisk together flour, baking powder, and salt.
3. In another bowl, combine coconut yogurt, sugar, eggs, lemon zest, lemon juice, melted coconut oil, and almond extract; mix until smooth.
4. Gradually fold the dry ingredients into the wet mixture until just combined; add shredded coconut.
5. Pour batter into the pan and bake for about 50 minutes or until a toothpick comes out clean.
6. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
7. For frosting: Beat cream cheese and butter until creamy; gradually mix in powdered sugar and add lemon zest with milk until desired consistency.
8. Frost cooled cake and garnish with shredded coconut and lemon zest.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (75g)
• Calories: 245
• Sugar: 18g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 55mg