Lemon Coconut Cake

Lemon Coconut Cake is the perfect treat for any occasion, combining the bright flavor of lemon with the tropical essence of coconut. This cake is not only a delight for the senses but also easy to make. Whether you’re hosting a gathering or celebrating a special moment, this cake will impress your guests with its tender crumb and luscious cream cheese frosting.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of lemon and coconut creates a refreshing taste that is both sweet and tangy.
• Easy to Make: With simple steps and common ingredients, this recipe is beginner-friendly.
• Versatile for Occasions: Perfect for birthdays, brunches, or just a cozy afternoon tea.
• Stunning Presentation: Topped with cream cheese frosting and garnished with coconut and lemon zest, it looks as good as it tastes.
• Moist Texture: The use of coconut yogurt ensures the cake remains moist and fluffy.

Tools and Preparation

Before you dive into making your Lemon Coconut Cake, gather your tools. Having everything ready will make the baking process smooth and enjoyable.

Essential Tools and Equipment

• 9×5 inch loaf pan
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Rubber spatula

Importance of Each Tool

• 9×5 inch loaf pan: This size ensures even baking and provides the perfect shape for your lemon coconut loaf.
• Electric mixer: Makes mixing ingredients easier and gives you a fluffy cake texture without manual effort.

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

Optional Garnish

• Shredded coconut
• Lemon zest

How to Make Lemon Coconut Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Prepare your loaf pan by greasing it lightly.

Step 2: Mix Dry Ingredients

In a mixing bowl, combine:
1. All purpose flour
2. Baking powder
3. Salt
4. Shredded coconut

Whisk together until well combined.

Step 3: Combine Wet Ingredients

In another bowl, mix:
1. Coconut yogurt
2. Granulated sugar
3. Eggs
4. Finely grated lemon zest
5. Lemon juice
6. Melted coconut oil
7. Almond extract

Use an electric mixer on medium speed until creamy.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry mixture to the wet mixture while continuing to mix on low speed until just combined.

Step 5: Bake the Cake

Pour the batter into the prepared loaf pan and spread evenly. Bake in preheated oven for about 50 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Prepare the Frosting

While the cake cools, beat together:
1. Softened cream cheese
2. Softened butter

Add powdered sugar gradually, then mix in almond extract, lemon zest, and milk until smooth.

Step 7: Frosting

Once cooled, spread the frosting over the top of the cake. Garnish with shredded coconut and additional lemon zest if desired.

Now you have a beautiful Lemon Coconut Cake ready to serve! Enjoy every slice!

How to Serve Lemon Coconut Cake

Serving your Lemon Coconut Cake is an opportunity to enhance its delightful flavors. This cake pairs wonderfully with various accompaniments that complement its zesty and tropical notes.

Add Fresh Berries

• Strawberries, blueberries, or raspberries add a burst of color and a refreshing contrast to the sweetness of the cake.

Pair with Whipped Cream

• A dollop of lightly sweetened whipped cream can elevate the dessert, adding a creamy texture that balances the lemon’s tartness.

Serve with a Citrus Glaze

• Drizzling a citrus glaze over the top adds extra lemony goodness and makes for an eye-catching presentation.

Garnish with Toasted Coconut

• Sprinkling toasted coconut on top not only enhances flavor but also adds a crunchy texture that pairs beautifully with the moist cake.

Enjoy with Ice Cream

• A scoop of vanilla or coconut ice cream creates a delightful contrast of temperatures and textures, making every bite even more enjoyable.

How to Perfect Lemon Coconut Cake

To achieve the best results with your Lemon Coconut Cake, keep these tips in mind for optimal flavor and texture.

• Use Fresh Ingredients: Fresh lemons and high-quality coconut will enhance the flavor profile significantly, making your cake more vibrant.

• Measure Accurately: Accurate measurements ensure proper texture. Too much flour can lead to dryness, while too little can make it dense.

• Don’t Overmix Batter: Mixing just until combined will help maintain a light and fluffy texture. Overmixing can result in a tough cake.

• Test for Doneness: Use a toothpick inserted into the center to check doneness. It should come out clean or with a few moist crumbs.

• Cool Properly: Letting the cake cool fully before frosting prevents melting and ensures pretty layers.

Best Side Dishes for Lemon Coconut Cake

Pairing side dishes with your Lemon Coconut Cake can enhance your dessert experience. Here are some delicious suggestions:

1. Coconut Rice Pudding: Creamy and subtly sweet, this dish complements the tropical elements of your cake perfectly.

2. Lemon Sorbet: A refreshing palate cleanser that echoes the lemony notes in your cake while providing a cool contrast.

3. Fruit Salad: A mix of seasonal fruits brings brightness and freshness to each bite, balancing sweetness with acidity.

4. Grilled Pineapple: Sweet caramelized pineapple adds a smoky depth that pairs well with the zesty flavors of the cake.

5. Chia Seed Pudding: Light yet satisfying, this pudding offers a nutty flavor that harmonizes beautifully with coconut.

6. Minted Yogurt Dip: A tangy yogurt dip infused with fresh mint provides a refreshing counterpoint to the rich flavors of the cake.

Common Mistakes to Avoid

Making a Lemon Coconut Cake can be simple, but there are some common pitfalls to watch for. Here are a few mistakes to avoid while making this delicious dessert.

• Wrong flour measurement: Using too much or too little flour can lead to a dense cake. Measure accurately and use a kitchen scale if possible.
• Skipping the zest: Lemon zest adds essential flavor. Don’t skip it; always include finely grated lemon zest for that bright taste.
• Overmixing the batter: Overmixing can result in a tough texture. Mix just until combined to keep your cake tender.
• Not checking for doneness: Relying solely on time can lead to an undercooked or overcooked cake. Use a toothpick to check for doneness before taking it out of the oven.
• Ignoring cooling time: Cutting into the cake too soon can cause it to crumble. Allow it to cool completely before slicing for perfect pieces.

Storage & Reheating Instructions

Refrigerator Storage

• Store the Lemon Coconut Cake in an airtight container.
• It will stay fresh for up to 5 days in the refrigerator.

Freezing Lemon Coconut Cake

• Wrap individual slices in plastic wrap and then foil.
• Freeze for up to 3 months for best quality.

Reheating Lemon Coconut Cake

• Oven: Preheat your oven to 350°F (175°C). Place the cake on a baking sheet and reheat for about 10-15 minutes until warm.
• Microwave: Heat a slice on medium power for about 15-20 seconds until warm.
• Stovetop: Use a skillet over low heat, cover, and warm the cake gently for about 5 minutes.

Frequently Asked Questions

Here are some frequently asked questions regarding the Lemon Coconut Cake recipe.

Can I use fresh coconut instead of shredded coconut?

Yes, you can use fresh coconut! Just make sure it’s finely grated so it mixes well into the batter.

How do I make my Lemon Coconut Cake more moist?

Adding extra yogurt or replacing some of the oil with applesauce can enhance moisture without affecting flavor.

Can I substitute almond extract?

Absolutely! You can replace almond extract with vanilla extract if you prefer its flavor over almond.

What’s the best way to decorate my Lemon Coconut Cake?

You can top it with more shredded coconut, lemon slices, or even edible flowers for a beautiful presentation.

Final Thoughts

This Lemon Coconut Cake is not only tender and fluffy but also versatile enough to suit any occasion. Customize it by adding different toppings or flavors as you wish. Give this recipe a try, and enjoy its delightful blend of citrus and coconut!