Lemon Coconut Cake

Tender, fluffy Lemon Coconut Cake is a delightful dessert that brings the vibrant flavors of lemon and coconut together. Perfect for birthdays, celebrations, or just a sweet treat after dinner, this cake is sure to impress your guests. With its creamy frosting and zesty finish, it stands out as a favorite in any dessert lineup, making it the ultimate indulgence for both coconut lovers and lemon enthusiasts.

Why You’ll Love This Recipe

• Delicious Flavor Combination: The pairing of lemon and coconut creates a refreshing taste that is both sweet and tangy.
• Easy to Bake: With simple ingredients and straightforward steps, even novice bakers can master this recipe.
• Versatile Dessert: This cake is suitable for various occasions, from casual family dinners to festive gatherings.
• Cream Cheese Frosting: The smooth cream cheese frosting adds richness while balancing the tartness of the lemon.
• Garnish Options: You can customize the presentation with shredded coconut and lemon zest, making it visually appealing.

Tools and Preparation

To make this Lemon Coconut Cake, you’ll need some essential kitchen tools. Having the right equipment ensures that your baking process goes smoothly.

Essential Tools and Equipment

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

Importance of Each Tool

• Mixing bowls: Ideal for combining ingredients without spills.
• Whisk: Helps to aerate the batter for a light texture.
• Rubber spatula: Great for folding ingredients gently and scraping the bowl clean.
• Loaf pan: Ensures even baking and perfect shape for your cake.

Ingredients

Tender, fluffy Lemon Coconut Cake topped with cream cheese frosting, coconut, and lemon zest!

Dry Ingredients

• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup sweetened shredded coconut

Wet Ingredients

• 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

Frosting Ingredients

• 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

For Garnish

• Shredded coconut and lemon zest (optional)

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 and achieves that perfect golden-brown crust.

Step 2: Prepare the 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:
1. Combine flour, baking powder, salt, and shredded coconut.
2. Whisk until all dry ingredients are well mixed.

Step 4: Blend Wet Ingredients

In another bowl:
1. Add coconut yogurt, granulated sugar, eggs, lemon zest, lemon juice, melted coconut oil, and almond extract.
2. Whisk until smooth.

Step 5: Combine Mixtures

Gradually add dry ingredients to wet ingredients:
– Gently fold using a rubber spatula until just combined. Avoid overmixing to keep the cake tender.

Step 6: 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 7: Cool Before Frosting

Once baked:
– Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 8: Make Cream Cheese Frosting

While your cake cools:
– In a bowl, beat softened cream cheese and butter until creamy. Gradually add powdered sugar while mixing.
– Add almond extract, lemon zest, and milk; mix until smooth.

Step 9: Frost Your Cake

Once cooled:
– Spread cream cheese frosting over the top of your Lemon Coconut Cake. Garnish with shredded coconut and extra lemon zest if desired.

Now you’re ready to slice into this delicious Lemon Coconut Cake! Enjoy every bite of this delightful dessert!

How to Serve Lemon Coconut Cake

Serving Lemon Coconut Cake is a delightful experience that can be tailored to various occasions. Whether it’s a cozy family gathering or a festive celebration, this cake shines in its presentation and taste.

Pair with Fresh Berries

• Strawberries, blueberries, and raspberries add a burst of color and freshness. Their tartness complements the sweetness of the cake beautifully.

Drizzle with Extra Lemon Glaze

• A simple glaze made from lemon juice and powdered sugar can enhance the lemon flavor. Drizzling it over the top adds an appealing shine.

Top with Whipped Cream

• Light and fluffy whipped cream is an excellent accompaniment. It balances the richness of the cream cheese frosting while adding a creamy texture.

Serve with Coconut Ice Cream

• The creamy, coconut-flavored ice cream pairs perfectly with the cake’s tropical notes. It’s a refreshing contrast that enhances the overall dessert experience.

Garnish with Toasted Coconut Flakes

• Sprinkle toasted coconut flakes on top for added crunch and flavor. This garnish not only looks beautiful but also intensifies the cake’s coconut essence.

How to Perfect Lemon Coconut Cake

To achieve the perfect Lemon Coconut Cake, consider these tips to elevate your baking game.

• Use Room Temperature Ingredients: Ensuring eggs and yogurt are at room temperature helps create a smoother batter, resulting in a fluffier cake.
• Measure Flour Correctly: Spoon flour into your measuring cup instead of scooping it directly. This prevents excess flour, which can lead to a dense cake.
• Don’t Overmix: Mix until just combined when adding dry ingredients to the wet mixture. Overmixing can develop gluten, making the cake tough rather than tender.
• Test for Doneness: Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, it’s done. This helps avoid overbaking.
• Let It Cool Completely: Allow your cake to cool completely before frosting. This prevents melting and ensures clean slices when serving.
• Experiment with Flavors: Feel free to add more lemon zest or adjust the coconut quantity for stronger flavors that suit your taste preference.

Best Side Dishes for Lemon Coconut Cake

Pairing side dishes with your Lemon Coconut Cake can enhance its flavors and create an unforgettable meal. Here are some delicious options:

1. Citrus Salad: A refreshing mix of assorted citrus fruits drizzled with honey complements the cake’s tangy flavors.
2. Chilled Mint Tea: This soothing beverage pairs well, offering a refreshing contrast to the richness of the cake.
3. Fruit Sorbet: A light dessert option like mango or passion fruit sorbet adds a cool finish after enjoying the rich cake.
4. Cheese Platter: Include soft cheeses like brie or goat cheese with crackers for a savory balance against sweet flavors.
5. Coffee or Espresso: A cup of freshly brewed coffee enhances the overall flavor profile and provides a comforting touch.
6. Chocolate-Covered Strawberries: These treats provide an indulgent twist that pairs well with both lemon and coconut notes in the cake.
7. Roasted Nuts: A small bowl of roasted almonds or cashews adds crunch and contrast against the soft texture of the cake.
8. Vanilla Pudding: Creamy vanilla pudding serves as another sweet option that harmonizes nicely with lemon coconut flavors.

Common Mistakes to Avoid

Making a Lemon Coconut Cake can be simple, but there are some common pitfalls to watch out for. Here are a few mistakes to avoid for the best results.

• Using stale ingredients: Always check that your baking powder is fresh. Old ingredients can lead to a dense cake instead of a fluffy texture.
• Not measuring accurately: Baking is a science. Use a kitchen scale or measuring cups to ensure precise quantities for consistent results.
• Skipping the lemon zest: The zest adds a burst of flavor. Don’t skip it! Grate it finely and incorporate it fully into your batter for maximum citrus impact.
• Overmixing the batter: Mix just until combined. Overmixing can develop gluten and make the cake tough instead of tender.
• Ignoring cooling times: Allow your cake to cool completely before frosting. This prevents the cream cheese frosting from melting and ensures a beautiful presentation.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Place parchment paper between layers if stacking to prevent sticking.

Freezing Lemon Coconut Cake

• Wrap slices tightly in plastic wrap and then in aluminum foil for up to 3 months.
• Label with the date to keep track of freshness.

Reheating Lemon Coconut Cake

• Oven: Preheat to 350°F (175°C). Wrap the cake in foil and heat for about 10-15 minutes until warm.
• Microwave: Heat individual slices on medium power for about 15-20 seconds. Check every few seconds to avoid overheating.
• Stovetop: Place a slice in a skillet over low heat, cover, and warm gently for 5-7 minutes.

Frequently Asked Questions

What makes this Lemon Coconut Cake special?

This Lemon Coconut Cake stands out due to its tender texture and the delightful combination of tangy lemon and sweet coconut flavors.

Can I use different types of yogurt?

Absolutely! You can substitute coconut yogurt with regular yogurt or even sour cream, but this may alter the flavor slightly.

How can I customize my Lemon Coconut Cake?

Feel free to add nuts, berries, or different extracts like vanilla or lime for unique variations that suit your taste.

What should I serve with this cake?

This cake pairs beautifully with fresh fruit, whipped cream, or even a scoop of vanilla ice cream for an extra treat!

Final Thoughts

This Lemon Coconut Cake is not only delicious but also versatile enough for various occasions. Its combination of flavors makes it perfect for gatherings or simply enjoying at home. Don’t hesitate to experiment with different add-ins or toppings; your creativity can take this cake to new heights! Enjoy baking!

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Lemon Coconut Cake

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• Author: Jennifer
• Total Time: 1 hour 10 minutes
• Yield: About 12 servings 1x

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Description

Experience the perfect balance of sweet and tangy with our Lemon Coconut Cake, an exquisite dessert that will brighten any occasion. This tender and fluffy cake combines zesty lemon and rich coconut flavors, topped with a luscious cream cheese frosting. Ideal for birthdays, celebrations, or simply satisfying your sweet tooth after dinner, this cake is sure to impress your friends and family. Customize it with shredded coconut and fresh lemon zest for a stunning presentation that will make this dessert a standout centerpiece at your table.

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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
• Zest and juice of 1 medium-large lemon
• 1/3 cup melted coconut oil
• For frosting: cream cheese, butter, powdered sugar, almond extract, lemon zest

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In one bowl, mix together flour, baking powder, salt, and shredded coconut.
3. In another bowl, combine coconut yogurt, sugar, eggs, lemon zest, lemon juice, melted coconut oil, and almond extract until smooth.
4. Gradually fold dry ingredients into wet mixture until just combined.
5. Pour batter into the prepared loaf pan and bake for about 50 minutes or until a toothpick comes out clean.
6. Allow cake to cool for 10 minutes in the pan before transferring to a wire rack.
7. For frosting: Beat softened cream cheese and butter together; gradually add powdered sugar along with almond extract and lemon zest until smooth.
8. Frost the cooled cake generously and garnish with shredded coconut and additional lemon zest if desired.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: International

Nutrition

• Serving Size: 1 slice (85g)
• Calories: 245
• Sugar: 14g
• Sodium: 125mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 35mg