Delicious lemon coconut cake with yogurt that always hits the spot. It is super quick to make and wonderfully moist. Keeps for several days.
Sweet, sour, moist - this delicious coconut lemon cake is an incredible combination! It still tastes great after a few days.
Jump to:
Taste and Occasion
This cake will get you in a good mood! On the one hand, you always associate the refreshing citrus fruits somehow with summer and sunshine. On the other hand, it tastes just absolutely heavenly. Especially very moist. And that's what I love about pastries in general.
Ingredients
Actually, it is a lemon yogurt coconut cake. So something like a Caribbean-inspired mix of a classic lemon yogurt cake and my lemon sheet cake. The recipe for the coconut yogurt cake is super easy. The foundation is a quick sponge cake with oil. Because freshly squeezed lemon juice and grated lemon zest is part of the recipe, the result is lovely fruity. Coconut flakes, coconut oil and coconut yogurt, result in an exciting flavor contrast. For a cake that tastes like vacation. Instead of coconut yogurt, you can use regular plain yogurt or a lemon version. I baked the moist lemon yogurt coconut cake in a small springform pan, which I generally like to do. You can easily adjust the amounts to fit your pan size.
How to make the Lemon Coconut Yogurt Cake
Let's get started with this delicious lemon cake recipe. FIrst things first: Preheat the oven to 350°F/175°C, grease a small springform pan (about 7-8 in/ 18-20 cm diameter) and dust with flour.
Then, beat the eggs with sugar until foamy and stir in oil and yogurt. Then, add lemon juice and lemon zest. Mix flour with baking powder and coconut flakes and also stir in briefly. In the end, pour the dough into the prepared pan, smooth out and bake for about 35-40 minutes.
Top Tip
The topping - in this case, just cream cheese with a bit of powdered sugar and lemon juice - is optional. But it makes the lemon yogurt coconut cake even moister than it already is.
Recipe Card
Lemon Coconut Yogurt Cake
Equipment
- 1 springform pan (7 in/18 cm)
Ingredients
- 2 eggs, medium
- 100 grams (½ cup) sugar
- 50 grams (3 ½ tablespoons) coconut oil, or sunflower oil
- 100 grams (5 tablespoons) coconut yogurt
- 40 milliliters (2 ¾ tablespoons) lemon juice
- 120 grams (1 cups) wheat flour
- 30 grams (⅓ cup) coconut flakes
- 1 teaspoon lemon zest, grated
- 2 ½ teaspoons baking powder
Instructions
- Preheat the oven to 350°F/175°C. Grease a small springform pan (about 7-8 in/ 18-20 cm diameter) and dust with flour.
- Beat eggs with sugar until foamy. Stir in oil and yogurt. Then add lemon juice and lemon zest. Mix flour with baking powder and coconut flakes and also stir in briefly.
- Pour dough into the prepared pan, smooth out and bake for about 35-40 minutes.
Notes
- For the optional frosting, mix about 100 grams of creamy cream cheese with 2-3 spoonfuls of sifted powdered sugar and a dash of lemon juice until smooth. An easy lemon sugar frosting will also fit instead.
- Fresh lemon zest and coconut flakes or flakes are suitable as decoration.
Ingredient substitutions
Variations
You can (theoretically) keep it for a good two or three days, and it will still taste fresh. But let's be honest, when we have a treat like the lemon coconut yogurt cake at home, it doesn't really happen. Like with my other lemon cake recipes - from the poppy seed lemon cake, to the low-fat alternative, the lemon cookies and the tarte au citron.
Nutrition
Similar Recipes
-
Lemon Sheet Cake with Lemon Frosting -
Low-Fat Moist Carrot Cake -
Gluten-Free Lemon Cake with Almonds - delicious and moist
About Kathrin & Jan
It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!
Kathrin & Jan
Leave a Reply