Tender and fluffy, this Lemon Coconut Cake is a delightful treat that offers a unique twist on traditional cake recipes. The combination of zesty lemon and tropical coconut creates a refreshing flavor profile, making it perfect for various occasions, from birthday celebrations to casual afternoon teas. Topped with creamy frosting, this cake is not only beautiful but also incredibly delicious!
Why You’ll Love This Recipe
- Refreshing Flavor: The bright lemon zest paired with sweet coconut makes every bite taste like sunshine.
- Easy to Make: With straightforward instructions, even novice bakers can impress their guests with this cake.
- Versatile Serving Options: Enjoy it as a dessert or a snack; this cake fits any occasion beautifully.
- Beautiful Presentation: The addition of shredded coconut and lemon zest on top adds an attractive finish to your dessert.
- Perfect for Sharing: This recipe serves eight, making it ideal for gatherings and celebrations.
Tools and Preparation
Gathering the right tools will ensure a smooth baking experience. Here are some essential items you’ll need to prepare the Lemon Coconut Cake.
Essential Tools and Equipment
- Mixing bowls
- Measuring cups and spoons
- Electric mixer or whisk
- Rubber spatula
- Loaf pan
Importance of Each Tool
- Mixing bowls: Allow you to combine ingredients efficiently without any mess.
- Electric mixer or whisk: Helps achieve the perfect texture for the batter and frosting.
- Loaf pan: Specifically designed for even baking of loaf cakes, ensuring a perfectly shaped dessert.
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
For Garnish
- Shredded coconut and lemon zest (optional garnish)
How to Make Lemon Coconut Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.
Step 2: Prepare the Loaf Pan
Grease your loaf pan with cooking spray or butter, then dust with flour to prevent sticking.
Step 3: Mix Dry Ingredients
In a mixing bowl, combine the following:
1. All purpose flour
2. Baking powder
3. Salt
Whisk these together until well blended.
Step 4: Combine Wet Ingredients
In another bowl, mix:
1. Coconut yogurt
2. Granulated sugar
3. Eggs
4. Lemon zest
5. Lemon juice
6. Melted coconut oil
7. Almond extract
Use an electric mixer or whisk until smooth.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry mixture into the wet ingredients while gently folding with a rubber spatula until just combined.
Step 6: Add Shredded Coconut
Fold in the sweetened shredded coconut until evenly distributed throughout the batter.
Step 7: Bake the Cake
Pour the batter into your prepared loaf pan and bake for about 50 minutes or until a toothpick inserted comes out clean.
Step 8: Cool the Cake
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 9: Make the Frosting
In a mixing bowl, beat together:
1. Cream cheese
2. Unsalted butter
Once combined, gradually add powdered sugar, almond extract, finely grated lemon zest, and milk until you reach your desired consistency.
Step 10: Frost Your Cake
Once cooled, spread the cream cheese frosting over your Lemon Coconut Cake generously. Garnish with additional shredded coconut and lemon zest if desired.
Enjoy your delicious homemade Lemon Coconut Cake!
How to Serve Lemon Coconut Cake
Lemon Coconut Cake is a delightful dessert that shines during any gathering. Its bright flavors and fluffy texture make it perfect for various occasions. Here are some serving suggestions to elevate your experience.
For Afternoon Tea
- Pair with a cup of your favorite tea for a relaxing afternoon break.
- Serve alongside cookies or scones for a charming tea party spread.
As a Celebration Cake
- Decorate with fresh berries and mint leaves for a festive touch.
- Use additional coconut flakes as a garnish for an eye-catching presentation.
With Ice Cream
- Serve slices topped with vanilla or coconut ice cream for a creamy contrast.
- Drizzle with lemon syrup for added zest and sweetness.
At Potlucks or Picnics
- Cut into portable squares for easy sharing at gatherings.
- Wrap in parchment paper for an appealing, rustic look.
How to Perfect Lemon Coconut Cake
Creating the perfect Lemon Coconut Cake can be simple with these tips. Follow these suggestions to ensure your cake turns out beautifully every time.
- Use room temperature ingredients – This helps the batter mix evenly, resulting in a lighter cake.
- Don’t overmix the batter – Gently fold the ingredients together to avoid dense texture.
- Check oven temperature – An accurate oven can prevent undercooking or burning; use an oven thermometer if needed.
- Add zest generously – More lemon zest enhances flavor, making each bite refreshing.
- Cool completely before frosting – Frosting on warm cake can melt; let it cool down to room temperature first.
Best Side Dishes for Lemon Coconut Cake
Lemon Coconut Cake pairs well with various side dishes that complement its flavors. Consider these options when planning your meal or dessert table.
- Fruit Salad – A mix of seasonal fruits adds freshness and balances sweetness.
- Coconut Whipped Cream – Light and airy, this topping adds richness without overpowering the cake.
- Lemon Sorbet – The tartness of sorbet enhances the citrus notes of the cake beautifully.
- Chocolate-Covered Strawberries – Their sweetness contrasts nicely with the lemony flavor, creating a delightful combination.
- Cheese Platter – A selection of cheeses offers savory options that pair wonderfully with dessert.
- Meringue Cookies – Light and crispy, they add an elegant touch to your dessert spread.
Common Mistakes to Avoid
Baking a Lemon Coconut Cake can be tricky. Here are some common mistakes to avoid for the best results.
- Skipping the zest: Not using lemon zest can lead to a lack of flavor. Always add finely grated lemon zest for that bright citrus taste.
- Overmixing the batter: Mixing too much can make your cake dense. Stir gently until just combined for a fluffy texture.
- Ignoring oven temperature: Baking at the wrong temperature can ruin your cake. Use an oven thermometer to ensure accuracy.
- Not measuring ingredients accurately: Using incorrect amounts can affect the cake’s structure. Invest in a kitchen scale or measuring cups for precision.
- Using cold ingredients: Cold eggs or yogurt can cause the batter to curdle. Allow them to come to room temperature before mixing.
Storage & Reheating Instructions
Refrigerator Storage
- Store the Lemon Coconut Cake in an airtight container.
- It will last up to 5 days in the refrigerator.
Freezing Lemon Coconut Cake
- Wrap the cake tightly in plastic wrap and then aluminum foil.
- It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
Reheating Lemon Coconut Cake
- Oven: Preheat to 350°F (175°C), place slices on a baking sheet, and heat for about 10 minutes.
- Microwave: Heat individual slices on medium power in 15-second intervals until warm.
- Stovetop: Place slices in a skillet over low heat, cover, and warm gently for a few minutes.
Frequently Asked Questions
Can I use different types of flour for Lemon Coconut Cake?
You can experiment with almond or coconut flour, but you may need to adjust liquid ingredients as these flours behave differently.
How do I make this Lemon Coconut Cake gluten-free?
Substituting all-purpose flour with a gluten-free blend works well. Ensure that all other ingredients are also gluten-free.
What is the best way to frost my Lemon Coconut Cake?
For the best frosting results, use softened cream cheese and butter, mix until smooth, and spread evenly over the cooled cake.
Can I replace coconut yogurt with regular yogurt?
Yes, you can use regular yogurt if you prefer, but this may slightly alter the flavor and texture of your cake.
How can I customize my Lemon Coconut Cake?
Feel free to add nuts, dried fruit, or even chocolate chips for extra flavor and texture!
Final Thoughts
This Lemon Coconut Cake is a delightful treat that brings together bright citrus flavors and rich coconut notes. Its versatility allows for various customizations—whether you want to add nuts or swap out yogurts. We encourage you to try this recipe; it’s perfect for any occasion!
Lemon Coconut Cake
Lemon Coconut Cake is a scrumptious treat that combines zesty lemon and sweet coconut, creating a refreshing dessert that’s perfect for any occasion. This fluffy loaf cake, adorned with creamy cream cheese frosting and garnished with shredded coconut and lemon zest, is not only visually appealing but also incredibly delicious. Ideal for birthday parties, afternoon teas, or casual get-togethers, this cake is easy to make and sure to impress your guests. With its bright flavors and light texture, every slice tastes like sunshine!
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
Ingredients
- 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 of 1 medium-large lemon
- 2 tablespoons lemon juice
- 1/3 cup melted coconut oil
- For the frosting: cream cheese, unsalted butter, powdered sugar, almond extract, milk
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, combine coconut yogurt, sugar, eggs, lemon zest, lemon juice, melted coconut oil, and almond extract until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently mix in shredded coconut.
- Pour batter into the prepared pan and bake for about 50 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes; then transfer to a wire rack to cool completely.
- For frosting: beat cream cheese and butter together; gradually add powdered sugar and other ingredients until smooth.
- Frost cooled cake generously and garnish as desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 290
- Sugar: 19g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Ensure all ingredients are at room temperature for best results. Avoid overmixing the batter to keep the texture light and airy. Customize by adding nuts or dried fruit if desired.
