• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
PLATE TO PALATE
  • About
  • Recipe Index
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • Strawberry cupcake with strawberry filling served on a serving plate.
    Strawberry cupcakes with strawberry filling.
  • A bowl of vegetarian laksa soup without tofu.
    Vegetarian Laksa Soup Without Tofu
  • A jar of tomato chilli jam.
    Easy Tomato Chilli Jam
  • Kale apple banana smoothie in a jar.
    Kale Apple Banana Smoothie
  • ash-gourd-thoran-kumbalanga-thoran
    Ash Gourd Recipe/Kumbalanga Thoran/Ash Gourd Thoran
  • Blueberry apple breakfast muffins.
    Blueberry Apple Breakfast Muffins
  • Fried eggplant on a serving dish.
    Brinjal Fry/ Fried Eggplant Recipe
  • Double chocolate chip cookies served on a plate.
    Double Chocolate Chip Cookies Without Chilling
  • Orange Cardamom Shortbread Cookies
  • Close up shot of Chettinad mutton kulambu in a serving dish.
    Chettinad Mutton Kulambu
  • Close shot of no bake cherry cheesecake.
    No-Bake Cherry Cheesecake With Condensed Milk
  • Sura puttu on a plate.
    Sura Puttu/ Fish Puttu/ Meen Puttu
Home » Cakes

Lemon and Coconut Cake/ Simple Lemon Coconut Loaf Cake

Published: Apr 4, 2023 · Modified: May 25, 2023 by JAYANTHY · This post may contain amazon or my other affiliate links · 4 Comments

Jump to Recipe Print Recipe

This amazingly delicious lemon and coconut cake is full of tropical flavours and easy to prepare with regular cake ingredients. This cake has a coconutty and lemony taste with a mild sugar glaze coating.

Lemon and Coconut Cake

This coconut lemon cake is super moist and has tender crumbs. It has refreshing flavours with a hint of tartness in every bite. If you are a great lover of tropical flavours, I bet this cake is for you.

The cake is simple to make and ideal for family gatherings and parties; it’s going to be a super hit with your family.

Why’ll  you love this Lemon and Coconut Cake

  • Easy to make
  • Rich in tropical flavour
  • Soft, moist inside, and lovely crumbs outside.
  • It all needs regular, simple cake ingredients.
  • Most of all, it is a one-bowl cake.

I bet after making this cake once, you will make it again and again.

Ingredients in Lemon and Coconut Cake

The measurements are given below in the recipe card. There are two tabs. One is the US cup, and the other is Metric measurements. Do click the tab according to your preference.

  • all-purpose flour
  • butter (room temperature (softened) )
  • egg
  • milk
  • caster sugar
  • baking powder
  • salt
  • fresh lemon juice
  • sweetened coconut flakes
  • key lime extract

Ingredients substitution

  • I used all-purpose flour; you can use wheat flour, but you cannot expect the same texture as the original.
  • As this is a lemon coconut cake, I used lemon. If lemon is not available in your pantry, use any citrus fruits.
  • If you don’t have fresh lemons, substitute them with bottled lemon preserves.
  • Coconut, the Hero ingredient in the cake, plays a vital role in the flavour of the cake. Use fresh coconut or sweetened coconut flakes available in the stores. I used the latter.
  • As I used the sweetened coconut flakes, I reduced the sugar quantity. Add two to three tablespoons of sugar more if you use fresh coconut.
  • You can substitute vanilla or coconut extract in place of key lime extract.

Let’s see how to make lemon and coconut cake?

In a bowl, add room temperature (softened butter) and sugar.

In a bowl add butter and sugar.

Beat butter and sugar on a low to medium speed with an electric hand mixer or a balloon whisk. Beat well until it combines well. Now add an egg at a time and beat at low speed.

Whisk butter and sugar until it is well combined. Add one egg at a time and beat well.

Beat the eggs until it is creamy and fluffy in consistency. Use a spatula and scrape the mixture together.

The consistency has to be creamy, as shown in the picture.

Sieve all the dry ingredients (all-purpose flour, baking powder, salt) into the butter-egg mixture.

Sieve all the dry ingredients to the mixture.

Mix the dry ingredients with a spatula. Add milk and beat well. I used an electric hand beater to make it easy. You can mix it with a spatula using the cut-and-fold method.

Mix the dry ingredients with a spatula. Add milk and beat in the beater on a low medium speed.

Mix until it forms a smooth, creamy cake batter. The consistency has to be as shown in the picture.

Mix the cake batter until you reach the perfect smooth cake batter as shown.

Add sweetened coconut flakes, lemon juice, and key lime extract to the cake batter and gently fold until well combined.

Add sweetened coconut flakes
To it add lemon juice and key lime extract and gently fold. the batter.

Grease the loaf pan with butter and dust with all-purpose flour. Transfer the cake batter to the pan.

Grease a loaf pan and transfer the cake batter and bake in a preheat oven for 30 to 35 minutes at 180*C.

Meanwhile, preheat the oven to 180*C and bake it for 30 to 35 minutes or until an inserted skewer comes out clean.

Meanwhile, preheat the oven to 180*C and bake it for 30 to 35 minutes or until an inserted skewer comes out clean.

Let it cool in the pan for 10 minutes. Then transfer onto a cooling rack. Let it cool completely before sugar-glazing the cake.

How to Sugar Glaze?

Add icing sugar to a bowl. Add two to three tablespoons of milk, and mix well until it forms a smooth glaze. A simple sugar glaze is ready to top the lemon and coconut cake. Sugar glaze is optional! You can skip the frosting and dig in as it is.

How to serve?

This lemon and coconut cake is perfect for all parties. Also, you can serve as a brunch or snack in the evening with a cup of coffee or milk. I prefer to have a slice for my breakfast.

Some Coconut Recipes You Like To Try

Eggless Mango Coconut Muffins

One bowl easy coconut muffins

Dragonfruit Coconut Panna Cotta Tart

Coconut and Pecan Cookies(Eggless)

Chocolate Coconut Truffles

More Cake Recipes To Try

Fresh Strawberry Cake

Basic Vanilla Cake/Easy Vanilla Cake

Eggless Butterless Chocolate Cake

Chocolate Orange Marble Cake

Vanilla Chiffon Cake

Eggless Whole Wheat Black Grape Cake

Easy Moist Coffee Cake

Cranberry Loaf Cake

Red Velvet Cake With Sugar Glaze Frosting

Amazing Blueberry Cake

Lemon and Coconut Cake

How to store lemon and coconut loaf cake?

Once baked, let it cool completely before storing. Wrap the cake with cling film and store for two days at room temperature and two weeks in the fridge.

Wrap the loaf and freeze them. It stays good for three months. Do not frost the sugar glaze if you freeze them. Before consuming, thaw it in the fridge or at room temperature. Warm the loaf in the microwave before serving.

Notes

Ingredients are to be at room temperature before starting the procedure.
Do not open the oven door during the first 15 minutes. The oven temperature falls suddenly, and the cake will not rise properly and may collapse in the centre.
Every oven behaves differently, so adjust the temperature accordingly.

If you make this recipe, please let me know what you think! I would appreciate you leaving a star rating and comment below, which means a lot to me. Happy Baking!

Lemon and Coconut Cake

Lemon and Coconut Cake

Jayanthy Asokan
This amazingly delicious lemon and coconut cake is full of tropical flavours and easy to prepare with regular cake ingredients. This cake has a coconutty and lemony taste with a mild sugar glaze coating.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 10 servings
Calories 200.7 kcal

Equipment

Microwave Convection Oven
Electric Hand Beater
Mixing bowl
Spatula
Wilton Loaf tin ( 8½" 4½" )

Ingredients
 
 

  • 195 g all-purpose flour
  • 100 g unsalted butter (room temperature (softened) )
  • 3 egg
  • 130 g caster sugar
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoon fresh lemon juice
  • 1 cup sweetened coconut flakes
  • 1 teaspoon key lime extract
  • ½ cup milk (whole milk)
Prevent your screen from going dark

Instructions
 

  • In a bowl, add room temperature (softened butter) and sugar.
    In a bowl add butter and sugar.
  • Beat butter and sugar on a low to medium speed with an electric hand mixer or a balloon whisk. Beat well until it combines well. Now add an egg at a time and beat at low speed.
    Whisk butter and sugar until it is well combined. Add one egg at a time and beat well.
  • Beat the eggs until it is creamy and fluffy in consistency. Use a spatula and scrape the mixture together.
    The consistency has to be creamy, as shown in the picture.
  • Sieve all the dry ingredients (all-purpose flour, baking powder, salt) into the butter-egg mixture.
    Sieve all the dry ingredients to the mixture.
  • Mix the dry ingredients with a spatula. Add milk and beat well. I used an electric hand beater to make it easy. You can mix it with a spatula using the cut-and-fold method.
    Mix the dry ingredients with a spatula. Add milk and beat in the beater on a low medium speed.
  • Mix until it forms a smooth, creamy cake batter. The consistency has to be as shown in the picture.
    Mix the cake batter until you reach the perfect smooth cake batter as shown.
  • Add sweetened coconut flakes, lemon juice, and key lime extract to the cake batter and gently fold until well combined.
    To it add lemon juice and key lime extract and gently fold. the batter.
  • Grease the loaf pan with butter and dust with all-purpose flour. Transfer the cake batter to the pan.
    Grease a loaf pan and transfer the cake batter and bake in a preheat oven for 30 to 35 minutes at 180*C.
  • Meanwhile, preheat the oven to 180*C and bake it for 30 to 35 minutes or until an inserted skewer comes out clean.
    Meanwhile, preheat the oven to 180*C and bake it for 30 to 35 minutes or until an inserted skewer comes out clean.
  • Let it cool in the pan for 10 minutes. Then transfer onto a cooling rack. Let it cool completely before sugar-glazing the cake.
    Lemon and Coconut Cake

HOW TO SUGAR GLAZE?

  • Add icing sugar to a bowl. Add two to three tablespoons of milk, and mix well until it forms a smooth glaze. A simple sugar glaze is ready to top the lemon and coconut cake. Sugar glaze is optional! You can skip the frosting and dig in as it is.

Notes

Ingredients are to be at room temperature before starting the procedure.
Do not open the oven door during the first 15 minutes. The oven temperature falls suddenly, and the cake will not rise properly and may collapse in the centre.
Every oven behaves differently, so adjust the temperature accordingly.

Nutrition

Serving: 1servingCalories: 200.7kcalCarbohydrates: 19.6gProtein: 4gFat: 11.9gSaturated Fat: 7.8gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 2.7gTrans Fat: 0.3gCholesterol: 70.6mgSodium: 187.4mgPotassium: 72.3mgFiber: 1.4gSugar: 3.2gVitamin A: 321.2IUCalcium: 60.7mgIron: 1.4mg
Keyword lemon and coconut cake, lemon coconut loaf cake
Tried this recipe?Let us know how it was!
Cranberry Loaf Cake
Cranberry Loaf Cake is an easy cake to make and perfect for all season especially Holidays. This Cranberry Loaf cake has the perfect combination of tartness ,sweetness and chewiness which comes from dried Cranberries.
Check out this recipe
Please follow and like us:
error
fb-share-icon
Tweet
fb-share-icon

More Cakes

  • No-bake mango cheesecake slice on a plate.
    The Ultimate No-Bake Mango Cheesecake Recipe
  • Carrot Cake Traybake/ Easy Spiced Healthy Carrot Cake
  • Cherry coconut cake on a plate.
    Cherry And Coconut Cake/ Easy Coconut Cherry Cake.
  • Muffins with jam filling/ How to make Jam filled muffins

Filed Under: Baked Goodies, Breakfast, Cakes, Desserts

Reader Interactions

Comments

  1. Leander Fernandes

    April 6, 2023 at 1:57 pm

    5 stars
    Lovely super moist delicious recipe

    Reply
    • JAYANTHY

      April 7, 2023 at 2:19 pm

      Thank you so much! Do try out the recipe and share your feedback; it means a lot to me.

      Reply
  2. Hazel

    June 8, 2023 at 7:05 am

    Hi. Will it be possible to use fresh shredded coconut? Thank you.

    Reply
    • JAYANTHY

      June 11, 2023 at 4:45 am

      Hello, Yes, you can use fresh coconut. I’ve already mentioned in the post. Kindly read it! Have a good day!

      Reply
5 from 1 vote

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I'm Jayanthy! Growing up cooking with my mom gave me the opportunity to learn some of my family’s traditional heirloom recipes, I’m very happy and proud to share those unique comfort food recipes here with great honor.

More about me →

Popular

  • A slice of cherry chocolate brownies on a serving plate.
    Cherry Chocolate Brownies
  • Fruit salad with custard in a serving bowl.
    Fruit Salad With Custard Recipe
  • Close up shot of spicy prawn masala curry without coconut.
    Spicy Prawn Masala Curry Without Coconut
  • Watermelon juice with lemon and ginger in a glass.
    Watermelon juice with Lemon and Ginger (Summer drinks)
  • lemon and coconut loaf cake
    Lemon and Coconut Cake/ Simple Lemon Coconut Loaf Cake
  • Christmas Cake Preparation
    Christmas Cake Preparation | How to make Christmas (Egg/Eggless Cake)
  • Bakery-Style Butter Cake
    Butter Cake/ How to make Bakery-style Butter Cake
  • Mini Blueberry Loaf Cake
    Mini Blueberry Loaf Cake/ Simple Eggless Blueberry Loaf Cake

Footer

↑ back to top

About Newsletter

  • Privacy Policy. Sign Up!

Contact

  • Contact
  • About

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2023Plate to Palate by Jayanthy Asokan

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.