Tender, fluffy Lemon Coconut Cake is a delightful dessert perfect for any occasion. This cake combines the bright flavor of lemon with the tropical taste of coconut, creating a treat that’s both refreshing and indulgent. With its creamy frosting and zesty finish, this cake will impress your guests at parties or serve as a special dessert for family gatherings.
Why You’ll Love This Recipe
- Easy to Make: This recipe requires simple ingredients and straightforward steps, making it accessible for bakers of all levels.
- Coconut Delight: The addition of shredded coconut gives the cake a beautiful texture and enhances the overall flavor profile.
- Perfect for Any Occasion: Whether it’s a birthday party, holiday gathering, or just a weekend treat, this cake fits all celebrations.
- Zesty Freshness: The bright lemon zest and juice bring a refreshing citrus flavor that balances the sweetness perfectly.
- Decadent Frosting: Topped with creamy frosting made from cream cheese and butter, this cake is sure to satisfy your sweet tooth.
Tools and Preparation
Before you start baking your Lemon Coconut Cake, gather all necessary tools to make the process smooth and enjoyable.
Essential Tools and Equipment
- Mixing bowls
- Measuring cups
- Whisk
- Rubber spatula
- 9×5 inch loaf pan
- Cooling rack
Importance of Each Tool
- Mixing bowls: These are essential for combining ingredients efficiently.
- Measuring cups: Accurate measurements are crucial for achieving the perfect texture in your cake.
- Whisk: A good whisk helps to incorporate air into your batter, making it light and fluffy.
- Cooling rack: Allowing the cake to cool properly prevents sogginess and ensures even cooling.
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
Garnish (Optional):
- Shredded coconut
- Lemon zest
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 throughout.
Step 2: Prepare Your Loaf Pan
Grease your 9×5 inch loaf pan with cooking spray or butter. You can also line it with parchment paper for easier removal after baking.
Step 3: Mix Dry Ingredients
In a mixing bowl, combine the following dry ingredients:
1. Flour
2. Baking powder
3. Salt
Whisk these together until well blended.
Step 4: Combine Wet Ingredients
In another bowl, mix together:
1. Coconut yogurt
2. Sugar
3. Eggs
4. Lemon zest
5. Lemon juice
6. Melted coconut oil
7. Almond extract
Whisk until smooth.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry mixture into the wet ingredients. Stir gently using a rubber spatula until just combined; be careful not to overmix.
Step 6: Fold in Shredded Coconut
Gently fold in the shredded coconut until evenly distributed throughout the batter.
Step 7: Bake the Cake
Pour the batter into your prepared loaf pan. Bake in preheated oven for about 50 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Cool the Cake
Once baked, remove it from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
Step 9: Make the Frosting
While your cake is cooling, prepare the frosting by beating together softened cream cheese and unsalted butter until creamy. Gradually add powdered sugar while mixing on low speed. Add almond extract, lemon zest, and milk or half-and-half until you reach your desired consistency.
Step 10: Frost and Serve
Once cooled, frost your Lemon Coconut Cake generously with cream cheese frosting. Garnish with additional shredded coconut and lemon zest if desired. Slice and enjoy!
How to Serve Lemon Coconut Cake
Lemon Coconut Cake is a delightful treat perfect for any occasion. Its light, fluffy texture and zesty flavor make it an excellent dessert that can be enjoyed in various ways.
Casual Afternoon Tea
- Pair slices of Lemon Coconut Cake with a cup of herbal tea for a refreshing afternoon break.
Festive Gatherings
- Serve the cake at parties, adorned with extra shredded coconut and lemon zest, to impress your guests.
Birthday Celebrations
- Use this cake as the centerpiece for birthday celebrations. It’s a unique alternative to traditional birthday cakes.
Picnic Treats
- Pack slices of Lemon Coconut Cake in your picnic basket. It travels well and adds sweetness to outdoor meals.
How to Perfect Lemon Coconut Cake
Achieving the ideal Lemon Coconut Cake requires attention to detail and a few helpful tips.
- Measure ingredients accurately: Using precise measurements will ensure the right texture and flavor.
- Use room temperature eggs: This helps create a fluffier cake by allowing better incorporation of air.
- Don’t overmix the batter: Mix just until combined to avoid a dense cake.
- Check for doneness: Insert a toothpick into the center; it should come out clean when the cake is done baking.
- Cool completely before frosting: This prevents melting and sliding of your cream cheese frosting.
Best Side Dishes for Lemon Coconut Cake
Lemon Coconut Cake pairs wonderfully with various sides that enhance its flavors. Here are some great options:
Fresh Fruit Salad
A colorful mix of seasonal fruits complements the zesty notes of the cake beautifully.Whipped Cream
Lightly sweetened whipped cream adds creaminess that balances the tartness of lemon.Coconut Ice Cream
This smooth and creamy addition enhances the coconut flavor, making each bite even more delicious.Minty Green Salad
A refreshing salad with mint leaves provides a crisp contrast to the sweetness of the cake.Lemon Sorbet
A tangy sorbet refreshes the palate between bites while echoing the lemon flavor in the cake.Shortbread Cookies
Buttery shortbread cookies offer a delightful crunch that pairs well with moist cake slices.
Common Mistakes to Avoid
Baking can be tricky, especially with delicate cakes like Lemon Coconut Cake. Here are some common mistakes to watch out for.
- Bold measurement errors: Always measure your ingredients accurately. Too much or too little flour can make your cake dense or overly crumbly.
- Bold not using room temperature ingredients: Ensure your eggs and butter are at room temperature. This helps create a smooth batter and a fluffy texture.
- Bold overmixing the batter: Mix just until combined. Overmixing can lead to a tough cake instead of a tender Lemon Coconut Cake.
- Bold skipping the zest: Don’t skip the lemon zest! It intensifies the flavor and gives your cake that fresh citrus kick.
- Bold neglecting to preheat the oven: Always preheat your oven before baking. This ensures even cooking and helps your cake rise properly.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- Keep away from strong-smelling foods to maintain flavor integrity.
Freezing Lemon Coconut Cake
- Wrap individual slices in plastic wrap, then place them in a freezer-safe bag.
- Can be frozen for up to 3 months; just ensure it’s well-sealed to prevent freezer burn.
Reheating Lemon Coconut Cake
- Bold Oven: Preheat oven to 350°F (175°C), wrap cake in foil, and heat for about 10-15 minutes.
- Bold Microwave: Heat slices on medium power for about 20-30 seconds, checking frequently to avoid overheating.
- Bold Stovetop: Place on a skillet over low heat, cover, and warm for around 5 minutes until soft.
Frequently Asked Questions
What makes Lemon Coconut Cake unique?
Lemon Coconut Cake stands out due to its bright lemon flavor combined with the rich texture of coconut, making it refreshing yet indulgent.
Can I use other types of yogurt?
Yes! You can substitute coconut yogurt with any plant-based yogurt if you prefer a different flavor or texture while keeping it dairy-free.
How do I make this Lemon Coconut Cake gluten-free?
To make it gluten-free, replace all-purpose flour with a gluten-free flour blend suitable for baking.
What is the best way to serve Lemon Coconut Cake?
This cake is delightful served chilled or at room temperature. It pairs beautifully with fresh fruit or a scoop of sorbet.
Final Thoughts
This Lemon Coconut Cake is not only delicious but also versatile. Its bright flavors can be adjusted with different citrus fruits or toppings. Customize it with your favorite frosting or add more shredded coconut for an extra tropical touch! Give this recipe a try; it’s sure to impress!
Lemon Coconut Cake
Indulge in the delightful flavors of Lemon Coconut Cake, a tender and fluffy dessert that perfectly balances zesty lemon with sweet coconut. This easy-to-make cake is ideal for any occasion, whether you’re celebrating a birthday, hosting a gathering, or simply treating yourself to something special. Topped with creamy frosting and garnished with shredded coconut and lemon zest, each slice promises a refreshing burst of flavor that will impress your guests and satisfy your sweet tooth.
- Total Time: 1 hour 5 minutes
- Yield: Approximately 8 servings 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
- 3/4 cup granulated sugar
- 3 large eggs
- Finely grated zest of 1 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
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In one bowl, whisk together flour, baking powder, and salt. In another bowl, mix coconut yogurt, sugar, eggs, lemon zest, lemon juice, melted coconut oil, and almond extract until smooth.
- Gradually add the dry ingredients to the wet mixture and stir gently until just combined. Fold in the shredded coconut.
- Pour the batter into the prepared pan and bake for about 50 minutes or until a toothpick inserted comes out clean.
- Let it cool before frosting with cream cheese frosting made from softened cream cheese, butter, powdered sugar, almond extract, lemon zest, and milk.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg