Coconut Lemon Loaf Cake

Name: Coconut Lemon Loaf Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Tropical
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup shredded coconut; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter; 3/4 cup granulated sugar; 3 large eggs; Juice of 1/2 lemon; Zest of 1/2 lemon; 1 cup Greek yogurt

Published: January 28, 2026

by Aileen Reed

Why You’ll Love This Recipe

Easy to Make: With simple ingredients and straightforward steps, anyone can bake this cake without stress.
Refreshing Flavor: The combination of coconut and lemon offers a unique taste that is both light and satisfying.
Perfect for Any Occasion: Whether it’s breakfast, brunch, or dessert, this loaf fits right in at any gathering.
Moist Texture: Thanks to Greek yogurt, this cake remains wonderfully moist while still being fluffy.
Versatile Serving Options: Enjoy it plain, with a dusting of powdered sugar, or pair it with fresh fruit.

Tools and Preparation

To create the perfect Coconut Lemon Loaf Cake, you’ll need some essential tools that make the baking process easier and more efficient.

Essential Tools and Equipment

Electric mixer
9 x 5 inch loaf tin
Mixing bowls
Sifter
Wire rack
Parchment paper

Importance of Each Tool

Electric mixer: Saves time and effort when creaming butter and mixing ingredients thoroughly.
Loaf tin: Provides the perfect shape for your cake to rise evenly.
Sifter: Ensures your flour and baking powder are well mixed, creating a lighter cake texture.

Ingredients

For the Cake

1 1/2 Cups all purpose flour/plain flour
1/2 Cup shredded coconut
2 Teaspoons baking powder
1/2 Teaspoon salt
1/2 Cup butter (unsalted)
3/4 Cup granulated white sugar
3 Eggs (at room temperature)
Juice of 1/2 lemon
Zest of 1/2 lemon
1 Cup Greek yogurt

How to Make Coconut Lemon Loaf Cake

Step 1: Preheat the Oven

Preheat your oven to 375 degrees F. Grease and line a 9 x 5 inch loaf tin with parchment paper to prevent sticking.

Step 2: Prepare Dry Ingredients

In a medium bowl:
1. Sift together the all-purpose flour, shredded coconut, baking powder, and salt.
2. Set aside for later use.

Step 3: Cream Butter and Sugar

In the bowl of your electric mixer:
1. Mix the unsalted butter on high speed for about 30 seconds.
2. Add in the granulated white sugar, beating until pale and fluffy—about 2-3 minutes.
3. Add the eggs one at a time, mixing well after each addition while scraping down the sides as needed—this will take another 2-3 minutes.

Step 4: Combine Ingredients

Add half of the dry ingredient mixture to the butter mixture. Fold in gently until incorporated.
Mix in all of the Greek yogurt, along with the lemon juice, folding until combined.
Fold in the remaining dry ingredients until just incorporated—be careful not to over mix.

Step 5: Bake the Cake

Pour your batter into the prepared loaf pan:
1. Bake for about 35-40 minutes or until a toothpick inserted into the center comes out clean.
2. Once baked, remove from oven and let cool on a wire rack for about five minutes before removing from pan.
3. Allow to cool completely on the wire rack before serving or storing in an airtight container; it will keep fresh on your counter for up to three days.

Enjoy your delicious Coconut Lemon Loaf Cake!

How to Serve Coconut Lemon Loaf Cake

Coconut Lemon Loaf Cake is not just a delightful treat on its own, but it can also be served in various ways to enhance its flavor and presentation. Here are some serving suggestions that will make your cake even more enjoyable.

Pair with Fresh Fruits

Mixed Berries: Serve slices of the loaf with a side of fresh strawberries, blueberries, and raspberries for a refreshing contrast.
Citrus Segments: Add orange or grapefruit segments for an extra burst of citrus flavor that complements the lemon.

Top with Whipped Cream

Light Whipped Topping: Add a dollop of light whipped cream on each slice for a creamy texture that balances the cake’s moisture.
Coconut Whipped Cream: For an extra coconut touch, use whipped coconut cream as a topping.

Serve with Beverages

Herbal Tea: A warm cup of herbal tea pairs wonderfully with your Coconut Lemon Loaf Cake, enhancing its lightness.
Lemonade: Refreshing lemonade is a perfect drink choice, complementing the lemony notes in the cake.

How to Perfect Coconut Lemon Loaf Cake

To achieve the best results with your Coconut Lemon Loaf Cake, consider these helpful tips.

Use Room Temperature Ingredients: Ensure eggs and yogurt are at room temperature for better mixing and texture.
Sift Dry Ingredients: Sifting flour and baking powder helps to aerate them, resulting in a lighter cake.
Monitor Baking Time: Check for doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs.
Cool Before Serving: Allow the loaf to cool completely before slicing to prevent it from becoming too moist or falling apart.

Best Side Dishes for Coconut Lemon Loaf Cake

Coconut Lemon Loaf Cake can be complemented by several side dishes that enhance its flavors. Here are some great options:

Greek Yogurt Parfait: Layer Greek yogurt with honey and granola for a healthy and delicious side.
Fruit Salad: A vibrant mix of seasonal fruits adds freshness and color to your dessert table.
Coconut Macaroons: These chewy treats echo the flavors in your loaf cake while adding different textures.
Chia Seed Pudding: A light chia pudding flavored with lemon zest offers an exciting contrast.
Lemon Sorbet: This icy dessert refreshes the palate and enhances the citrus notes of the cake.
Nut Butter Spread: Offer almond or cashew butter as a spread for those who enjoy nutty flavors alongside their cake.
Minted Cucumber Salad: A cool cucumber salad adds crunch and balances the sweetness of the loaf cake.

Common Mistakes to Avoid

To ensure your Coconut Lemon Loaf Cake turns out perfectly, avoid these common mistakes.

Using cold ingredients: Ensure your eggs and butter are at room temperature. Cold ingredients can cause the batter to not mix properly.
Overmixing the batter: Once you add the flour, mix just until combined. Overmixing can make the cake dense instead of light and fluffy.
Skipping the zest: Lemon zest adds a bright flavor. Don’t skip it; it enhances the overall taste of your Coconut Lemon Loaf Cake.
Not checking for doneness: Start checking the cake a few minutes before the suggested baking time. An overbaked cake can become dry.
Ignoring storage instructions: Proper storage is key to maintaining freshness. Store in an airtight container to keep it moist.

Storage & Reheating Instructions

Refrigerator Storage

Store in an airtight container.
Keeps well for up to three days in the fridge.

Freezing Coconut Lemon Loaf Cake

Wrap tightly in plastic wrap and then in aluminum foil.
Freezes well for up to three months.

Reheating Coconut Lemon Loaf Cake

Oven: Preheat to 350°F (175°C) and warm for about 10-15 minutes.
Microwave: Heat individual slices on medium power for 10-15 seconds.
Stovetop: Place on a skillet over low heat, cover, and warm for about 5 minutes.

Frequently Asked Questions

Here are some common questions about making Coconut Lemon Loaf Cake.

How do I make my Coconut Lemon Loaf Cake more moist?

Adding extra yogurt can enhance moisture levels. You can also drizzle a simple syrup made of sugar and lemon juice over the cooled cake.

Can I substitute any ingredients in this Coconut Lemon Loaf Cake?

Yes! You can use coconut oil instead of butter or swap Greek yogurt with sour cream for a different flavor profile.

How long does it take to bake the Coconut Lemon Loaf Cake?

The baking time is typically between 35-40 minutes, but always check with a toothpick inserted into the center for doneness.

Can I add nuts or fruits to my Coconut Lemon Loaf Cake?

Absolutely! Chopped nuts like walnuts or pecans, or dried fruits such as cranberries or raisins, can be excellent additions.

Final Thoughts

This Coconut Lemon Loaf Cake is not only delightful but also versatile, making it an ideal treat for breakfast or dessert. Feel free to customize it with your favorite add-ins like nuts or fruits. Enjoy baking this fresh and zesty delight!