This Lemon Coconut Cake is an absolute dream! A combination of shredded coconut, lemon zest, and lemon juice give this cake tons of flavor. It’s tender with a moist crumb and is topped with cream cheese frosting, shredded coconut, and a sprinkling of lemon zest.
There is something about the combination of lemon and coconut that immediately makes me think of spring. This cake is bright and fresh, yet rich and indulgent. The loaf size makes it ideal for breakfast, brunch, dessert, or snacking. You’ll love it!
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Recipe Overview
- Cake: This butter-based cake is flavored with lemon zest, lemon juice, and sweetened shredded coconut. A bit of almond extract complements the flavors of lemon and coconut wonderfully. Buttermilk helps to keep the cake moist and works well with the tang of fresh lemon. The cake is prepared using a stand or hand mixer and it is baked in a 9×5 loaf pan.
- Lemon syrup: After baking, the cake gets brushed with a syrup made from lemon juice, water, and sugar. This lemon syrup is absorbed into the cake, adding another layer of lemon flavor.
- Frosting: This small batch cream cheese frosting recipe is just enough to cover the top of the loaf cake. It is sweet and tangy and it tastes fantastic with the sweet coconut and bright lemon.
- Garnish: Sprinkle the top of the cake with shredded coconut and a sprinkling of lemon zest to make it extra pretty (and tasty).
Why you’ll love this recipe
- Flavor: Fresh lemon, coconut, a touch of almond extract, and sweet and tangy cream cheese frosting.
- Texture: The cake is slightly dense (like a pound cake) with a moist crumb.
- Ease: No fancy techniques or ingredients. This cake batter comes together in about 15 minutes.
- Size: This loaf cake serves 6-10, which makes it perfect for small gatherings or enjoying as a snack cake.
FAQs
What if I don’t have buttermilk?
You can use one of these buttermilk substitutes. I have the best luck with the kefir, yogurt, or sour cream options.
How many lemons will I need?
I recommend at least 2 large lemons.
Can this cake be frozen?
I have not tried freezing this specific cake recipe, but I would assume that you could freeze slices for up to 1 month. I think this cake (like most cakes) is best when freshly baked, but if you have a couple slices leftover feel free to put them in the freezer for another day.
Can I leave out the coconut?
Sure! If you omit the coconut from the cake and the topping you will have a delicious lemon cake.
Serving and storage
Serving: Serve this cake at room temperature. The crumb is more tender and moist when the cake is at room temp.
Storage: This cake can be stored tightly covered at cool room temperature for up to 2 days or refrigerated for up to 4 days.
Related recipes
- Lemon Crumb Bars
- Lemon Blueberry Cake
- Lemon Cream Pie
- Coconut Bundt Cake
- Coconut Cream Pie
- Lemon Blueberry Muffins
Recipe
Lemon Coconut Cake
This Lemon Coconut Cake is an absolute dream! A combination of shredded coconut, lemon zest, and lemon juice give this cake tons of flavor. It’s tender with a moist crumb and is topped with cream cheese frosting, shredded coconut, and a sprinkling of lemon zest.
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Servings: 10
Calories: 419kcal
Ingredients
Cake:
- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup sweetened shredded coconut
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tablespoon finely grated lemon zest (about 1 large lemon)
- 2 large eggs
- ½ teaspoon almond extract
- 2 tablespoons fresh lemon juice
- ¾ cup buttermilk
Lemon syrup:
- 1 tablespoons fresh lemon juice
- 2 tablespoons water
- 3 tablespoons granulated sugar
Frosting:
- 2 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 ½ cups powdered sugar
- ⅛ teaspoon almond extract
- 1-2 tablespoons milk or half and half, as needed
- Shredded coconut and lemon zest, garnish
Instructions
Cake:
- Preheat oven to 350°F with a rack in the middle of the oven. Grease a 9×5 loaf pan and set aside.
- In a medium bowl, combine flour, baking powder, salt, and shredded coconut.
- In a separate bowl, using a stand mixer fitted with the paddle attachment (preferred) or a hand mixer beat butter, sugar, and lemon zest on medium speed for 3-4 minutes, until light and fluffy. Add the eggs, one at a time, beating well between each addition and scraping the sides and bottom of the bowl and beater as necessary. After both eggs have been added beat in the almond extract.
- In a liquid measuring cup combine the buttermilk and lemon juice.
- Alternate adding the dry ingredients and the buttermilk into the butter mixture. Add one third dry ingredients, beat until almost combined. Add half buttermilk, beat until almost fully combined. Follow with half of the remaining dry ingredients, the remaining buttermilk, then the remaining dry ingredients. Beat between each addition until just combined and scrape the bowl and beater as needed. Once everything has been added, beat the whole mixture on medium-high speed for about 15 seconds.
- Pour batter into prepared loaf pan and smooth the top. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean (be careful not to overbake). Rotate the pan halfway through bake time to ensure even browning. The edges and corners might get a bit dark (that's OK, it will taste fine). Place the pan on a rack to cool for 15 minutes. Proceed with the syrup.
Lemon syrup:
- In a glass measuring cup or bowl, heat lemon juice, water, and sugar in the microwave until the sugar dissolves, about 30 seconds. Stir well.
- After the cake has cooled for 15 minutes, carefully remove it from the pan (I run a thin knife around the outside, between the cake and pan). Place the cake on the wire rack. Place a paper towel or wax paper under the wire rack. Brush/drizzle the lemon syrup on the top and sides of the warm cake, allowing it to soak in. Cool completely.
Frosting:
- Using a hand mixer or stand mixer, beat cream cheese and butter until combined. Add powdered sugar and beat until smooth. Add 1 tablespoon milk, and extract, beat until combined. Adjust the consistency by adding more milk to thin or powdered sugar to thicken. Spread the frosting on the cooled cake and top with shredded coconut and lemon zest.
Notes
Serving: Serve this cake at room temperature. The crumb is more tender and moist when the cake is at room temp.
Storage: This cake can be stored tightly covered at cool room temperature for up to 2 days or refrigerated for up to 4 days. Bring to room temp before serving.
Nutrition
Calories: 419kcal | Carbohydrates: 60g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 124mg | Potassium: 147mg | Fiber: 1g | Sugar: 44g | Vitamin A: 579IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
Tried this recipe?Leave a comment and rating below!Recipe updated April 2021.
Dan from Platter Talk
This is indeed a beautiful spring dessert! I’ve never heard of coconut yogurt but it seems you have the perfect use for it with this beautiful dessert. I can’t wait to try this in our own kitchen; lovely job!
Lisa | Garlic & Zest
You have just combined my two favorite flavors into one unholy love child — be still my heart!
Renee Gardner
Ooohhh!! What a pretty dessert for Easter!! Not to mention it’s a great way to use some of the lemons from my tree.
Denise Wright
What a beautiful cake! It looks so light and fresh…. perfect for spring. I have a lot of coconut so this would be a great recipe to try. I love the lemon too so I’ll have to give this a try.
Julia @ HappyFoods Tube
What a beautiful dessert, Allison! I love that you don’t need a mixer to make it!
Luci's Morsels
I love coconut and I am drooling over this recipe! I need to try this ASAP! I wish I could smell it too. Thank you for sharing! Yummy! Luci’s Morsels | fashion. food. frivolity.
Leslie
Made this today. Although good in theory, the cooking time is way off. Either use a cooler oven or reduce cooking time. Used the 45-min time and the loaf was very dry. It also dropped in the middle … easily camouflaged with extra icing but the dryness took away from the taste. Perhaps because the batter is so heavy and relatively dry increase oil, egg, yogurt quantity. The icing was good, tho.
Celebrating Sweets
I’m so sorry to hear that. I will have to retest it, as I didn’t have any trouble with it. Thanks for sharing your experience. I’m sorry it didn’t turn out for you.
Laura Hoover
I also made the cake. The batter was thick like the instructions said it would be once everything was combined. I also baked at 45 min. It was done but it was very dense and not moist. Frosting is absolutely delicious though.
Celebrating Sweets
Hi, Laura. Thanks for you comment. I’m not sure why the cake came out dry, especially if you only baked it 45 minutes. Did you use a 9×5 loaf pan? I will retest this recipe to make sure there is not an error. I appreciate your feedback.
Andrew
Looks delicious, I was wondering if the yogurt can be substituted out in the recipe. Thanks.
Celebrating Sweets
Hi, Andrew. I would not recommend it. The yogurt imparts moisture, as well as sweetness and coconut flavor. If you have to swap it out, you can try substituting sour cream, but you’ll need to increase the sugar a bit (maybe an extra 1/4 cup?) to balance the tartness of the sour cream. I have not tried that, so I can’t say for sure.
Molly
I just made this and it is really delicious and not dry at all. I wouldn’t change a thing. It’s so good, I am debating if it even needs the frosting! Thank you for sharing the recipe.
Celebrating Sweets
Awesome! Thanks for letting me know that you enjoyed it. Take care!
Linda
I do not have the coconut oil. Can applesauce be substituted?
Linda
usal2012@gmail.com
Celebrating Sweets
Hi, Linda. Substitute with a neutral oil – canola, vegetable etc.