The best Lemon Coconut Loaf Cake to serve with your afternoon tea. A delicious blend of coconut and lemon baked into an easy-to-make and easy-to-serve loaf cake.
Infused with a fresh lemon syrup and topped with a fluffy cream cheese frosting, this cake pairs wonderfully with hot tea or iced tea and is sure to please your guests. Make a perfect pot of tea and relax with friends while enjoying this delicious cake.
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Ingredients & Tools Needed to Make a Lemon Coconut Loaf Cake
This loaf cake is baked in a 9 x 5 loaf pan. I like to line my pans with parchment paper to make cleanup easier. You can purchase pre-cut baking sheets at Amazon. They are a little larger than 9 x 5 but easier to handle than struggling with a large roll of parchment paper.
I use wire racks to cool my cakes. Since this is a rectangular loaf cake, you will only need one rack big enough to hold the cake.
This cake uses simple ingredients you probably have in your pantry with the addition of cream cheese and fresh lemons.
The lemon syrup brushed over the baked cake gives the hint of lemon without being overwhelming. The addition of coconut to the batter provides the coconut flavour to a light, moist cake.
Top the cream cheese frosting with shredded coconut and lemon slices for a pleasing and inviting presentation.
Cooking Instructions for a Perfectly Baked Lemon Coconut Loaf Cake
This cake is pretty simple to make and is an ideal choice for beginning bakers or if you need to whip up a quick dessert.
The complete recipe is in the recipe card below, but here is a quick run down of the baking method.
For the Cake
Sift the flour, baking powder and salt together in a medium bowl.
Cream the butter, sugar and lemon zest with an electric mixer until light and fluffy.
Add the eggs one at a time, beating after each addition then add in the almond extract.
Combine the buttermilk (*see note) with the lemon juice and add alternately with the flour mixture beginning and ending with the flour mixture.
Pour the batter into the prepared loaf pan and bake at 350°F for 45-55 minutes. Cool on a wire rack while you make the syrup.
For the Syrup
Blend lemon juice, water and sugar together. Microwave for 30 seconds and stir until the sugar dissolves.
Brush the syrup over the cake and allow the cake to cool completely before frosting.
For the Frosting
Beat the softened cream cheese and butter with a mixer until they are combined. Add the powdered sugar and continue beating until the sugar has been incorporated into the butter and cream cheese mixture.
Add 1 tablespoon of milk and the almond extract and continue beating until smooth and combined. If the icing is too thick, you can add more milk a little at a time and beat well.
If the icing is too thin, add a little more icing sugar and beat until smooth.
Frost the cooled cake and garnish with shredded coconut, lemon zest and/or lemon slices.
This cake is best served at room temperature. If you are serving the cake the next day you can refrigerate it overnight and let it come up to room temperature before serving.
Lemon Coconut Loaf Cake
This is a recipe for a light and fluffy lemon coconut loaf cake, perfect for afternoon tea or dessert.
Ingredients
- Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 shredded coconut (sweetened)
- 1/2 cup butter, softened
- 1 cup sugar
- Zest of one large lemon
- 2 large eggs
- 1/2 teaspoon almond extract
- 2 tablespoons lemon juice
- 3/4 cup of buttermilk (see note)
- Lemon Syrup:
- 2 tablespoons lemon juice
- 1 tablespoon water
- 3 tablespoons sugar
- Frosting:
- 1/4 cup cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups powdered sugar
- 1/8 teaspoon almond extract
- 1-2 tablespoons milk or cream
- Shredded coconut for topping
- Sliced lemons and/or lemon zest for garnish
Instructions
- Preheat the oven to 350°F. Grease a 9x5 loaf pan and line with parchment paper if desired.
- Whisk the flour, baking powder, salt and coconut in a medium bowl. Set aside.
- Place the butter, sugar and lemon zest in the bowl of a stand mixer. Beat with the paddle attachment on medium speed until light and fluffy, about 4 minutes.
- Beat in eggs one at a time, beating well after each addition.
- Add almond extract and beat until combined.
- Stir buttermilk (see note) and lemon juice together in a measuring cup.
- Add one-third of the dry ingredients to the butter/sugar mixture. Mix slowly until incorporated. Add half of the milk mixture and beat again. Add half of the remaining flour mixture and beat slowly. Add the rest of the milk mixture and beat until blended. Finish off with the remaining flour mixture and beat until incorporated. Scrape down the sides of the bowl and beat on medium speed for one minute.
- Pour batter into prepared pan and bake for 50-55 minutes. Test for doneness by inserting a toothpick in the centre of the cake. If it comes out clean, the cake is done. Since oven temperatures vary, it is best to test for doneness at the 50-minute mark.
- Remove the cake and allow it to cool on a wire rack while you prepare the lemon syrup.
Lemon Syrup: - In a small pot, heat the lemon juice, water and sugar over medium-low heat until the sugar dissolves. Alternatively, you can heat the mixture in the microwave for 30 seconds. Be sure to use a microwave-safe dish.
- Remove the cake from the pan and place it on the wire rack. Place something under the rack to catch the drips. A paper towel or dish towel will work.
- Brush the entire cake with lemon syrup. You can poke holes in the cake with a toothpick to get more lemon flavor into the cake, but it isn't necessary.
- Allow the cake to cool completely before frosting.
Frosting: - Beat the cream cheese and butter in a mixer with a paddle attachment until light and fluffy and completely combined. Add the powdered sugar and beat again until the sugar and butter/cream cheese mixture are combined.
- Add one tablespoon of milk or cream and beat until fluffy. Add the almond extract and beat again. You can add a little more milk to thin the icing or a little more powdered sugar to thicken the icing to your desired consistency.
- Spread the frosting on the top and sides of the cake. Top with plenty of shredded coconut and decorate with lemon zest and/or thin lemon slices.
Notes
Buttermilk: If you don't have buttermilk, you can add 3/4 tablespoon of lemon juice to 3/4 cup of regular milk. Stir together and let it sit for about 5 minutes. It should thicken to the consistency of thin cream.
Nutrition Information
Yield 10 Serving Size one sliceAmount Per Serving Calories 468Total Fat 22gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 6gCholesterol 84mgSodium 292mgCarbohydrates 66gFiber 3gSugar 47gProtein 5g
