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Lemon Coconut Cake

Lemon Coconut Cake
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Treat yourself to a slice of this delightful Lemon Coconut Cake, where zesty lemon meets the sweet richness of coconut in a tender, fluffy loaf. This cake is not just a delicious dessert; it’s an impressive centerpiece for any occasion, from casual family gatherings to festive celebrations. With its creamy frosting and optional garnishes, this cake will leave your guests asking for more. Plus, it’s easy to make, making it a perfect choice for both beginner bakers and seasoned pros alike. Get ready to indulge in a refreshing dessert that perfectly balances sweetness and zest!

Ingredients

Scale
  • 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

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing or lining it with parchment paper.
  2. In one bowl, whisk together flour, baking powder, salt, and shredded coconut.
  3. In another bowl, beat together coconut yogurt, sugar, eggs, lemon zest, lemon juice, melted coconut oil, and almond extract until smooth.
  4. Gradually combine the dry ingredients with the wet ingredients until just mixed.
  5. Pour the batter into the loaf pan and bake for about 50 minutes or until a toothpick comes out clean.
  6. Allow the cake to cool before frosting with a mixture of softened cream cheese, butter, powdered sugar, almond extract, and lemon zest.

Nutrition

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