Tender, fluffy, and bursting with flavor, this Lemon Coconut Cake is the perfect dessert for any occasion. Whether you’re celebrating a birthday, hosting a brunch, or just indulging on a cozy afternoon, this cake delivers a delightful mix of tangy lemon and sweet coconut. The creamy frosting topped with coconut and zest is the cherry on top of this delicious treat!
Why You’ll Love This Recipe
- Easy to Make: With straightforward steps, this cake can be whipped up by bakers of all skill levels.
- Flavor Explosion: The combination of lemon and coconut creates a refreshing taste that will impress your guests.
- Versatile Dessert: Perfect for birthdays, holidays, or simply to enjoy at home; it suits various occasions.
- Deliciously Moist: Thanks to ingredients like coconut yogurt and melted coconut oil, every slice is moist and tender.
- Customizable Frosting: You can adjust the sweetness or add more zest to create your ideal frosting.
Tools and Preparation
Before you begin baking your Lemon Coconut Cake, make sure you have the right tools on hand. Using quality equipment not only simplifies the process but also improves your results.
Essential Tools and Equipment
- Mixing bowls
- Whisk
- Measuring cups
- Baking pan (loaf pan recommended)
- Spatula
Importance of Each Tool
- Mixing bowls: Essential for combining dry and wet ingredients thoroughly.
- Whisk: Great for ensuring your eggs and yogurt are well incorporated for a smooth batter.
- Baking pan: A good quality loaf pan ensures even baking and easy release from the pan.
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 (optional garnish)
- Lemon zest (optional garnish)
How to Make Lemon Coconut Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Preparing your oven ahead ensures an even bake.
Step 2: Prepare Your Baking Pan
Grease your loaf pan with cooking spray or line it with parchment paper. This will help prevent sticking.
Step 3: Mix Dry Ingredients
In a mixing bowl, combine:
* All purpose flour
* Baking powder
* Salt
Whisk these together until well blended.
Step 4: Combine Wet Ingredients
In another bowl, whisk together:
* Coconut yogurt
* Granulated sugar
Add in the eggs one at a time, mixing well after each addition. Then stir in:
* Finely grated lemon zest
* Lemon juice
* Melted coconut oil
* Almond extract
Step 5: Combine Both Mixtures
Gradually add the dry ingredients into the wet mixture. Stir until just combined. Fold in the shredded coconut gently.
Step 6: Bake the Cake
Pour the batter into the prepared loaf pan. Bake for about 50 minutes or until a toothpick inserted comes out clean. Let it cool in the pan for about 10 minutes before transferring it to a wire rack.
Step 7: Make the Frosting
While cooling, prepare your frosting by beating together:
* Cream cheese
* Unsalted butter
Then gradually add powdered sugar. Mix until smooth and creamy. Add almond extract and lemon zest; adjust thickness with milk as needed.
Step 8: Frost Your Cake
Once completely cool, spread the frosting evenly over your cake. Garnish with shredded coconut and additional lemon zest if desired.
Now you’re ready to slice into this delicious Lemon Coconut Cake! Enjoy every bite!
How to Serve Lemon Coconut Cake
Lemon Coconut Cake is a delightful dessert that can be enjoyed in various ways. Whether you’re hosting a gathering or treating yourself, here are some serving suggestions to enhance your experience.
With Fresh Berries
- Serve slices of Lemon Coconut Cake alongside a mix of fresh berries like strawberries, blueberries, and raspberries. The tartness of the berries complements the sweet cake beautifully.
A Scoop of Ice Cream
- Pair your cake with a scoop of vanilla ice cream. The creaminess of the ice cream contrasts nicely with the fluffy texture of the cake, making each bite more indulgent.
Drizzled with Lemon Glaze
- For an extra zesty touch, drizzle a lemon glaze over the top. Simply mix powdered sugar and lemon juice until smooth for a quick, refreshing topping.
Garnished with Whipped Cream
- Top each slice with a dollop of whipped cream. This adds a light and airy element that balances the richness of the cake.
Coffee or Tea Pairing
- Serve your cake with a cup of coffee or tea. The citrus notes in the cake pair well with both beverages, enhancing your dessert experience.
How to Perfect Lemon Coconut Cake
To make sure your Lemon Coconut Cake turns out perfect every time, keep these tips in mind.
Use Room Temperature Ingredients: Let eggs and yogurt sit at room temperature before mixing for better incorporation and fluffiness.
Measure Flour Accurately: Use the spoon-and-level method to measure flour. Too much flour can make your cake dense instead of light and fluffy.
Don’t Overmix: When combining wet and dry ingredients, mix until just combined to prevent a tough texture.
Cool Properly: Allow your cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps maintain moisture and prevents sticking.
Best Side Dishes for Lemon Coconut Cake
Lemon Coconut Cake can be complemented by several side dishes that enhance its flavors. Here are some excellent options to consider:
Coconut Macaroons: These chewy treats echo the coconut flavor in the cake, making them a perfect match.
Fruit Salad: A refreshing fruit salad adds brightness and color to your dessert spread while balancing sweetness.
Cheese Platter: A selection of soft cheeses offers a savory contrast to the sweet lemon cake, creating an interesting flavor combination.
Chocolate Dipped Strawberries: These add elegance and rich flavor that pairs surprisingly well with lemony desserts.
Mini Tarts: Consider serving mini lemon tarts for an additional citrus punch that complements the cake’s flavors nicely.
Pistachio Biscotti: These crunchy cookies provide texture and nutty flavor that works well alongside soft cakes.
Common Mistakes to Avoid
When making your Lemon Coconut Cake, avoiding common pitfalls can enhance your baking experience and ensure a delicious result. Here are some mistakes to watch out for:
- Overmixing the batter: Overmixing can lead to a dense cake. Mix just until ingredients are combined for a light, fluffy texture.
- Skipping the zest: Zest adds essential flavor to your Lemon Coconut Cake. Always include it for that bright citrus note.
- Using cold ingredients: Cold ingredients can prevent proper mixing and rising. Ensure your eggs and yogurt are at room temperature before starting.
- Not measuring accurately: Inaccurate measurements can alter the cake’s texture. Use a kitchen scale or measuring cups for precise ingredients.
- Ignoring baking time: Every oven is different. Start checking your cake a few minutes before the suggested time to avoid overbaking.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container to keep the cake fresh.
- It is best enjoyed within 3-5 days when refrigerated.
Freezing Lemon Coconut Cake
- Wrap individual slices tightly in plastic wrap before placing in a freezer-safe container.
- The cake can be frozen for up to 3 months without losing flavor.
Reheating Lemon Coconut Cake
- Oven: Preheat to 350°F (175°C) and warm for about 10-15 minutes until heated through.
- Microwave: Heat on medium power in short bursts of 15-20 seconds 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 other types of yogurt in my Lemon Coconut Cake?
Yes, you can substitute regular yogurt or Greek yogurt if coconut yogurt isn’t available. Just keep in mind that this may slightly change the flavor.
How do I make my Lemon Coconut Cake more coconut-flavored?
To enhance coconut flavor, consider adding more shredded coconut or using coconut cream instead of yogurt.
Is there a gluten-free option for this Lemon Coconut Cake?
You can replace all-purpose flour with gluten-free flour blends. Ensure they include xanthan gum for better structure.
Can I customize this Lemon Coconut Cake?
Absolutely! You can add nuts like almonds or walnuts, or incorporate berries for added flavor and texture.
How should I garnish my Lemon Coconut Cake?
A simple garnish of additional shredded coconut and lemon zest works beautifully. You could also add edible flowers for a decorative touch.
Final Thoughts
This Lemon Coconut Cake is not just delightful but also versatile. Its tender crumb paired with creamy frosting makes it perfect for any occasion. Feel free to customize it with your favorite flavors or toppings! Give this recipe a try, and enjoy the bright flavors of lemon and coconut in every bite.
SEO Information
Lemon Coconut Cake
Lemon Coconut Cake is a delightful dessert that combines the bright flavors of tangy lemon and sweet coconut in a tender, fluffy loaf. Perfect for any occasion, this cake features a creamy frosting adorned with coconut and fresh lemon zest, making it an enticing treat for birthdays, brunches, or cozy afternoons. With simple steps and easily accessible ingredients, bakers of all skill levels can create this delicious masterpiece that’s sure to impress.
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 10 slices 1x
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 (full-fat recommended)
- 3/4 cup granulated sugar
- 3 large eggs
- Zest and juice of 1 medium-large lemon
- 1/3 cup melted coconut oil
- For the frosting: cream cheese, unsalted butter, powdered sugar, almond extract
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In one bowl, whisk together flour, baking powder, and salt. In another bowl, blend coconut yogurt and sugar, adding eggs one at a time. Stir in lemon zest, juice, melted coconut oil, and almond extract.
- Gradually combine the dry ingredients with the wet mixture until just blended. Fold in shredded coconut gently.
- Pour batter into the prepared pan and bake for about 50 minutes or until a toothpick comes out clean. Let cool before transferring to a wire rack.
- For frosting, beat cream cheese and butter together; gradually add powdered sugar and adjust thickness with milk as needed.
- Once cooled, frost the cake and garnish with additional coconut and lemon zest if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 260
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Use room temperature ingredients for better mixing. Measure flour accurately to ensure fluffiness. Customize by adding nuts or berries for extra flavor.
