Name: Lemon Coconut Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Tropical
Ingredients: 1 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; 1/4 teaspoon salt; ½ cup sweetened shredded coconut; 1 cup coconut yogurt; ¾ cup granulated sugar; 3 large eggs; Finely grated zest of 1 medium-large lemon; 2 tablespoons lemon juice; ⅓ cup melted coconut oil; ½ teaspoon almond extract; 2 ounces cream cheese (softened); 4 tablespoons unsalted butter (softened); 1 ½ cups powdered sugar; ⅛ teaspoon almond extract; ½ teaspoon finely grated lemon zest; 1-2 tablespoons milk or half and half

Lemon Coconut Cake

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Indulge in the refreshing flavors of our Lemon Coconut Cake, a delightful dessert that perfectly marries zesty lemons with the tropical essence of coconut. This moist and fluffy loaf cake is topped with a creamy cream cheese frosting, making it an irresistible treat for any occasion—from summer picnics to birthday celebrations. Easy to make and even easier to enjoy, this Lemon Coconut Cake is sure to become a favorite in your dessert repertoire.

Author: Bessie
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: Serves approximately 12 1x
Category: Dessert
Method: Baking
Cuisine: Tropical

Ingredients

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1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1/4 teaspoon salt
½ cup sweetened shredded coconut
1 cup coconut yogurt
¾ cup granulated sugar
3 large eggs
Finely grated zest of 1 medium-large lemon
2 tablespoons lemon juice
⅓ cup melted coconut oil
½ teaspoon almond extract
2 ounces cream cheese (softened)
4 tablespoons unsalted butter (softened)
1 ½ cups powdered sugar
⅛ teaspoon almond extract
½ teaspoon finely grated lemon zest
1–2 tablespoons milk or half and half

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Instructions

Preheat your oven to 350°F (175°C) and prepare a greased loaf pan.
In one bowl, whisk together flour, baking powder, salt, and shredded coconut.
In another bowl, mix coconut yogurt, sugar, eggs, lemon zest and juice, melted oil, and almond extract until smooth.
Gradually combine wet ingredients into dry ingredients using a rubber spatula until just mixed.
Pour batter into the prepared pan and bake for about 50 minutes or until a toothpick comes out clean.
Cool for 10 minutes in the pan before transferring to a wire rack.
In a mixing bowl, beat together softened cream cheese and butter until creamy. Gradually add powdered sugar while mixing on low speed. Add almond extract and finely grated lemon zest and mix in milk until desired consistency.
Spread cream cheese frosting on top of cooled cake, optionally garnish with shredded coconut and lemon zest.

Nutrition

Serving Size: 1 slice (75g)
Calories: 220
Sugar: 15g
Sodium: 125mg
Fat: 10g
Saturated Fat: 8g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg

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