Lemon Coconut Cake ~ Moist, Flavorful Homemade Cake Topped with Lemon and Coconut Cream Cheese Frosting!
Be sure to subscribe to my newsletter HERE so you never miss a new recipe!
Check out our online Home Decor & Clothing Boutique Drops of Sunshine!
Spring is brunch season! And who loves brunch? This girl! As soon as the weather starts warming up, I begin dreaming of tasty recipes that are perfect for Easter, Mother’s Day, and outdoor entertaining.
Brunch is my favorite meal to host. I love the mix of sweet and savory items, I love that we can drink coffee and champagne (hello, mimosas!), and I love the casual laid-back vibe of a late morning meal.
When I made this cake last week I immediately thought of how great it would be as part of a brunch spread. The flavors of lemon and coconut make it perfect for Spring. It’s bright and fresh, yet satisfying and indulgent.
In addition to brunch, this cake is also perfect as a dessert, breakfast, or snack cake. My family found plenty of reasons to enjoy it without a special occasion. A skinny slice of this cake and a strong almond milk latte are my current kryptonite.
This recipe is simple and straightforward; you don’t even need a mixer. Combine the dry ingredients in one bowl, wet ingredients in another, and then combine the two, pour into the loaf pan, and bake. This cake gets its lemon flavor from a combination of lemon zest and lemon juice. It gets a triple dose of coconut from coconut yogurt, shredded coconut and coconut oil.
Now, we must talk about the best part of the cake (in my opinion) – Cream Cheese Frosting! That golden cake gets smeared with a generous amount of cream cheese frosting, and then sprinkled with shredded coconut and bright flecks of lemon zest. That creamy, sweet and tangy frosting really takes this cake over the top. I absolutely love the combination of lemon and coconut with cream cheese frosting.
Whether you whip this up for a special occasion or any regular day, I hope you enjoy it as much as my family does!
Connect with Allison Here!
More from Celebrating Sweets: