Lemon Coconut Cake

Lemon Coconut Cake is a delightful treat that combines the bright, zesty flavor of lemon with the tropical touch of coconut. This cake is perfect for celebrations, special occasions, or simply as a sweet indulgence during your afternoon tea. With its tender crumb and luscious cream cheese frosting, this dessert stands out for its unique blend of flavors and textures.

Why You’ll Love This Recipe

• Easy to Make: This Lemon Coconut Cake comes together quickly with simple ingredients, making it perfect for bakers of all levels.
• Deliciously Flavorful: The combination of fresh lemon juice and zest paired with shredded coconut creates a refreshing taste that delights the palate.
• Versatile Dessert: Whether it’s for a birthday party or a cozy family dinner, this cake fits right in at any gathering.
• Beautiful Presentation: The topping of cream cheese frosting, coconut, and lemon zest makes this cake not only tasty but visually appealing.
• Enjoy Any Time: Serve it as a dessert or enjoy a slice with your morning coffee—it’s good any time of day!

Tools and Preparation

Before you start baking your Lemon Coconut Cake, gather the necessary tools. Having everything ready will make the process smoother and more enjoyable.

Essential Tools and Equipment

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

Importance of Each Tool

• Mixing bowls: Ideal for combining wet and dry ingredients without spills.
• Measuring cups and spoons: Ensure precision in ingredient quantities for consistent results.
• Rubber spatula: Perfect for scraping down the sides of bowls to incorporate every bit of batter.
• 9×5 inch loaf pan: The right size for even baking and achieving that perfect loaf shape.

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
• Lemon zest

How to Make Lemon Coconut Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Greasing your loaf pan with coconut oil helps prevent sticking.

Step 2: Prepare Dry Ingredients

In a mixing bowl, whisk together the following dry ingredients:
1. Combine all purpose flour, baking powder, and salt.
2. Mix in the sweetened shredded coconut. Set aside.

Step 3: Combine Wet Ingredients

In another bowl, mix these wet ingredients:
1. In a large mixing bowl, beat together the coconut yogurt, granulated sugar, and eggs until smooth.
2. Stir in the finely grated lemon zest, lemon juice, melted coconut oil, and almond extract until well combined.

Step 4: Mix Together

Gradually add the dry mixture to the wet mixture:
1. Gently fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Be careful not to overmix.

Step 5: Bake

Pour the batter into your prepared loaf pan:
1. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
2. Let it cool in the pan for about 10 minutes before transferring it to a wire rack.

Step 6: Make Frosting

While the cake cools, prepare the frosting:
1. In a mixing bowl, beat together softened cream cheese and butter until creamy.
2. Gradually add powdered sugar while mixing until smooth.
3. Mix in almond extract, lemon zest, and milk until reaching desired consistency.

Step 7: Frost Your Cake

Once your cake has cooled completely:
1. Spread an even layer of cream cheese frosting on top.
2. Garnish with additional shredded coconut and lemon zest if desired.

Now enjoy your delicious Lemon Coconut Cake!

How to Serve Lemon Coconut Cake

Serving your Lemon Coconut Cake can elevate the dessert experience. Here are some delightful ways to enjoy it:

With Fresh Berries

• Strawberries: Juicy and sweet, they complement the citrus flavor beautifully.
• Blueberries: Their tartness balances the sweetness of the cake.

A Scoop of Ice Cream

• Vanilla Ice Cream: Classic and creamy, it pairs perfectly with the lemon coconut flavors.
• Coconut Sorbet: For a tropical twist, this refreshing option enhances the coconut taste.

Drizzled with Lemon Glaze

• Lemon Glaze: A simple blend of lemon juice and powdered sugar adds a zesty finish.
• Honey Drizzle: A touch of honey can enhance sweetness and add a floral note.

Garnished with Whipped Cream

• Homemade Whipped Cream: Light and fluffy, it adds richness to each slice.
• Coconut Whipped Cream: This dairy-free option keeps the coconut theme going.

Served at Room Temperature

• Room Temperature Slices: Allowing your cake to sit out brings out its moist texture and flavors.

How to Perfect Lemon Coconut Cake

Perfecting your Lemon Coconut Cake is easy with these helpful tips:

• Use Fresh Ingredients: Fresh lemons and high-quality coconut will enhance flavor.
• Measure Accurately: Proper measurements ensure a perfectly fluffy cake without density.
• Don’t Overmix: Gently mix your batter to keep it light and airy for that tender texture.
• Check for Doneness: Use a toothpick; if it comes out clean, your cake is ready!
• Cool Completely: Let your cake cool before frosting to prevent melting.

Best Side Dishes for Lemon Coconut Cake

Pairing side dishes with your Lemon Coconut Cake can create a balanced meal. Here are some excellent options:

1. Fruit Salad: A mix of seasonal fruits adds freshness and color to the table.
2. Greek Yogurt Parfait: Layered with granola, this dish adds crunch and creaminess.
3. Chilled Cucumber Salad: This refreshing salad provides a crisp contrast to the sweet cake.
4. Roasted Asparagus: The earthy flavor of asparagus offers balance alongside dessert indulgence.
5. Pineapple Salsa: This sweet and tangy salsa complements the coconut notes perfectly.
6. Quinoa Salad: A light quinoa salad packed with herbs brings a nutritious element to your meal.

Common Mistakes to Avoid

Baking a Lemon Coconut Cake can be delightful, but certain mistakes can dampen your efforts. Here are some common pitfalls and how to steer clear of them.

• Boldly skip the zest: Not using freshly grated lemon zest can lead to a lackluster flavor. Always zest your lemons just before using to ensure the best aroma and taste.
• Carelessly measure ingredients: Incorrect measurements can ruin the texture. Use measuring cups and spoons specifically designed for dry and wet ingredients to avoid this issue.
• Ignoring room temperature ingredients: Cold eggs or yogurt can affect how well your batter combines. Allow these ingredients to sit at room temperature for about 30 minutes before mixing.
• Rushing the baking time: Every oven is different, and checking too early can lead to an undercooked cake. Use a toothpick inserted into the center; it should come out clean when the cake is done.
• Neglecting cooling time: Not letting your cake cool completely before frosting can cause the frosting to melt. Allow the cake to cool in its pan for 10 minutes, then transfer it to a wire rack.

Storage & Reheating Instructions

Refrigerator Storage

• Store your Lemon Coconut Cake in an airtight container.
• It will stay fresh for up to 5 days in the refrigerator.

Freezing Lemon Coconut Cake

• Wrap the cooled cake tightly in plastic wrap, then place it in a freezer-safe container.
• The cake can be frozen for up to 3 months. Thaw it overnight in the fridge before serving.

Reheating Lemon Coconut Cake

• Oven: Preheat your oven to 350°F (175°C). Cover the cake with foil and heat for about 10-15 minutes until warm.
• Microwave: Place a slice on a microwave-safe plate and heat for 15-20 seconds, checking frequently so it doesn’t dry out.
• Stovetop: Use a pan on low heat, covering it with a lid for about 5-7 minutes until warmed through.

Frequently Asked Questions

Here are some common questions people have about making Lemon Coconut Cake.

Can I use unsweetened coconut in my Lemon Coconut Cake?

Yes, you can use unsweetened coconut if you prefer less sweetness. Just adjust the sugar in your recipe accordingly.

How do I make my Lemon Coconut Cake more moist?

To enhance moisture, ensure not to overbake and consider adding an extra tablespoon of yogurt or coconut oil.

Can I substitute other citrus fruits?

Absolutely! Lime or orange can be used instead of lemon for different flavors in your Lemon Coconut Cake.

What’s the best way to frost my Lemon Coconut Cake?

Use cream cheese frosting for a rich topping that pairs beautifully with lemon and coconut flavors. Ensure it’s soft enough for easy spreading.

Final Thoughts

This Lemon Coconut Cake is not only fluffy and delicious but also versatile. You can customize it by adding different fruits or nuts according to your taste. Try this recipe today and enjoy a delightful dessert that will impress everyone!