Lemon Coconut Cake

Coconut Lemon cake
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Sweet coconut and tangy lemon come together to make the perfect cake for any occasion. It’s an impressive addition to brunch or a small dinner with friends. It makes a delicious dessert cake for anytime you want to enjoy something a little out of the ordinary.
Coconut Lemon cake
Print Recipe
Sweet coconut and tangy lemon come together to make the perfect cake for any occasion. It’s an impressive addition to brunch or a small dinner with friends. It makes a delicious dessert cake for anytime you want to enjoy something a little out of the ordinary.
Ingredients
Cake:
Frosting:
Servings:
Instructions
Cake:
  1. Preheat oven to 350°F, and lightly grease a 9” x 5” loaf pan.
  2. Add the flour, baking powder, salt, and shredded coconut to a bowl and mix together lightly.
  3. In a separate bowl, add the yogurt, sugar, eggs, lemon zest and juice, and coconut oil. Whisk together until well blended.
  4. Add the dry ingredients to the wet ingredients spoonful by spoonful. Stir until well combined into a thick batter.
  5. Pour the batter into the loaf pan and bake for 45 to 55 minutes. Allow it to cool on a rack.
Frosting:
  1. Beat the cream cheese and butter together until well combined.
  2. Add the powdered sugar, continuing to beat until the mixture is smooth.
  3. Add the milk and lemon zest, and mix to combine.
  4. Spread over the cake and garnish with lemon zest and shredded coconut.
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