Description
Indulge in the delightful flavors of our Lemon Coconut Cake, a perfect harmony of zesty lemon and tropical coconut. This moist and fluffy loaf cake is topped with a rich cream cheese frosting, creating a sweet balance that’s sure to impress at any gathering. Whether you’re celebrating a special occasion or enjoying an afternoon treat, this easy-to-make cake is sure to brighten your day.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup coconut yogurt
- 1/2 cup sweetened shredded coconut
- Zest and juice of 1 medium-large lemon
- 2 ounces cream cheese (for frosting)
- 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
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a bowl, whisk together flour, baking powder, salt, and shredded coconut.
- In another bowl, beat together coconut yogurt, sugar, and eggs until smooth. Mix in lemon zest, juice, melted coconut oil, and almond extract.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared loaf pan and bake for about 50 minutes or until a toothpick comes out clean.
- While cooling, prepare the frosting by beating cream cheese and butter together before adding powdered sugar and flavors.
- Once cooled completely, frost the cake and garnish as desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 215
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg