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Lemon Coconut Cake

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Indulge in the delightful flavors of this tender, fluffy Lemon Coconut Cake topped with creamy frosting, shredded coconut, and zesty lemon. Perfect for any occasion, this cake combines the brightness of lemon with the tropical essence of coconut, making it a refreshing dessert that everyone will love.

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
  • Grated zest of 1 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 (for frosting)
  • 1/2 teaspoon grated lemon zest (for frosting)
  • Milk or half and half (as needed)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In another bowl, mix coconut yogurt, sugar, eggs, lemon zest, lemon juice, melted coconut oil, and almond extract until smooth.
  4. Gradually incorporate dry ingredients into the wet mixture until just combined.
  5. Fold in shredded coconut gently.
  6. Pour batter into the prepared loaf pan and bake for about 50 minutes or until a toothpick comes out clean.
  7. For the frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar, almond extract, lemon zest, and enough milk to achieve desired consistency.
  8. Once the cake is cool, frost generously and garnish with additional shredded coconut and lemon zest if desired.

Nutrition

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

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