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Lemon Coconut Cake

Lemon Coconut Cake
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Lemon Coconut Cake is a vibrant and refreshing dessert that combines the zesty brightness of lemon with the rich, tropical flavor of coconut. Perfect for any occasion, from casual get-togethers to festive celebrations, this cake features a fluffy texture and is generously topped with a creamy frosting. The delightful combination of flavors makes it an irresistible treat that will leave your guests asking for seconds. Whether enjoyed as a sweet ending to dinner or paired with your morning coffee, this Lemon Coconut Cake is sure to become a favorite in your dessert repertoire.

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
  • 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 loaf pan.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, mix coconut yogurt, sugar, eggs, lemon zest, lemon juice, melted coconut oil until smooth.
  4. Gradually add dry ingredients to wet ingredients and fold in shredded coconut gently.
  5. Pour the batter into the prepared pan and bake for about 50 minutes or until a toothpick comes out clean.
  6. For the frosting, blend cream cheese, butter, powdered sugar, and lemon zest until smooth.
  7. Once cooled, frost the cake and enjoy!

Nutrition

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