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Lemon Coconut Cake

Lemon Coconut Cake
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Indulge in the zesty delight of our Lemon Coconut Cake, a perfect fusion of refreshing lemon and sweet coconut flavors. This tender, fluffy loaf cake is ideal for any occasion, from birthdays to afternoon tea. Topped with creamy cream cheese frosting and garnished with coconut and lemon zest, it not only tantalizes your taste buds but also makes for an eye-catching centerpiece. Simple to make with everyday ingredients, this cake promises a tropical escape in every bite.

Ingredients

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  • 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 medium-large lemon
  • 2 tablespoons lemon juice
  • 1/3 cup melted coconut oil
  • 1/2 teaspoon almond extract
  • 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

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a mixing bowl, combine all-purpose flour, baking powder, and salt. Mix well until combined.
  3. In another bowl, whisk together coconut yogurt, granulated sugar, eggs, finely grated lemon zest, lemon juice, melted coconut oil, and almond extract until well incorporated.
  4. Gradually add the dry ingredients into the wet mixture, stirring gently using a rubber spatula until just combined. Be careful not to overmix.
  5. Fold in the sweetened shredded coconut until evenly distributed throughout the batter.
  6. Pour the batter into your prepared loaf pan and bake for about 50 minutes or until a toothpick comes out clean from the center.
  7. Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  8. In a mixing bowl, beat together softened cream cheese and softened butter until smooth. Gradually add powdered sugar while mixing. Finally, mix in almond extract and lemon zest. Adjust consistency with milk if needed.
  9. Once cooled completely, spread the cream cheese frosting generously on top of your cake. Garnish with extra shredded coconut and lemon zest if desired.

Nutrition

Find it online: https://simplecookvibes.com/lemon-coconut-cake/