Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sweetened shredded coconut
- 1 cup coconut yogurt
- 3/4 cup granulated sugar
- 3 large eggs
- Finely grated zest of 1 lemon
- 2 tablespoons lemon juice
- 1/3 cup melted coconut oil
- 2 ounces cream cheese (for frosting)
- 4 tablespoons unsalted butter (for frosting)
- 1 1/2 cups powdered sugar (for frosting)
- Lemon zest (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In one bowl, whisk together flour, baking powder, salt, and shredded coconut.
- In another bowl, mix coconut yogurt, sugar, eggs, lemon zest, lemon juice, melted coconut oil, and almond extract until smooth.
- Gradually add the dry ingredients to the wet mixture and stir gently until just combined.
- Pour the batter into the prepared loaf pan and bake for about 50 minutes or until a toothpick comes out clean.
- While cooling, beat cream cheese and butter for frosting; gradually add powdered sugar and lemon zest until desired consistency is reached.
- Frost the cooled cake generously and garnish with additional coconut and lemon zest if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 210
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg