How do I know when my lemon coconut cake is done baking?

The best way to check is by inserting a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. The top should look golden and slightly spring back when gently pressed. For best results, allow the cake to cool on a wire rack before glazing.

Can I make this lemon coconut cake ahead of time?

Yes! This moist lemon coconut cake can be baked a day in advance. Once it’s completely cooled, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. Add the lemon glaze right before serving for the freshest flavor and presentation.

What’s the best way to store leftover lemon coconut cake?

Store leftovers in an airtight container at room temperature for up to 2–3 days, or refrigerate for up to 5 days for maximum freshness. If you want to freeze it, wrap individual slices in plastic wrap and place them in a freezer-safe bag—perfect for enjoying a slice of delicious cake anytime.

Moist Lemon Coconut Cake with Coconut-Lemon Glaze

Description

There’s nothing quite like the bright, refreshing taste of a moist lemon coconut cake topped with a luscious coconut-lemon glaze.

Ingredients

Units Scale

1 1/2 cups of All Purpose Flour
1/2 cup of Shredded Sweetened Coconut
1 1/2 Teaspoon of Baking Powder
1/4 Teaspoon of Baking Soda
1/4 Teaspoon of Sea Salt
1/3 cup of Melted Coconut Oil
1/3 cup of Honey
2 Eggs at room temperature
1 cup of Plain Greek Yogurt
1/4 cup of Fresh Lemon Juice
Zest of 2 Lemons
1 Teaspoon of Vanilla Extract
1/4 cup of Unsweetened Almond Milk
Glaze Topping - 1/2 Cup of Powdered Sugar, 2 Tablespoons of Lemon Juice and 1 Teaspoon of Coconut Milk

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Instructions

Preheat your oven to 350 degrees F. Grease an 8 inch round pan with cooking spray.
In a large bowl whisk together flour, shredded coconut, baking powder, baking soda and sea salt.
In a separate bowl mix together the melted coconut oil, honey and eggs.
Now add in your Greek yogurt, lemon juice, lemon zest and vanilla extract and mix well.
Now add your dry ingredients to your wet ingredients mix well and then add in your almond milk.
Pour your cake batter into a greased pan and bake for 25-30 minutes until golden brown on top.
When baking is complete remove from pan and cool on a wire rack.
Make your Coconut Lemon glaze - take 1/2 cup of powdered sugar, 2 tablespoons of lemon juice and 1 teaspoon of coconut milk and mix together to form a glaze. Then drizzle over the top of the cake.
Optional - Top with shredded coconut and lemon zest. Slice and serve. Enjoy!

Notes

Use Room Temperature Ingredients – Bring your eggs, butter, and coconut milk to room temperature before mixing. This ensures a smoother batter and even cake layers.
Don’t Overmix the Batter – After combining the wet ingredients and dry ingredients, mix only until just combined. Overmixing can make the cake dense instead of fluffy.
Boost the Lemon Flavor – Add both lemon zest and a splash of lemon extract for a bright, layered lemon flavor that stands out.
Enhance Coconut Flavors – Use sweetened shredded coconut for texture and add a teaspoon of coconut extract to the batter for deeper coconut flavor.
Prevent Sticking – Grease your bundt pan or cake pan with nonstick baking spray and dust lightly with flour to help the cake release cleanly.
Bake Until Golden – Watch for the cake to turn golden brown and check doneness by inserting a toothpick into the center of the cake. It should come out clean.
Cool Properly – Let the cake rest in the pan for 10 minutes before transferring to a wire rack. This helps prevent breaking while unmolding.
Add the Lemon-Coconut Glaze While Slightly Warm – Pour glaze over the top of the cake when it’s still slightly warm so it soaks in, but not too hot or the glaze will run off.
Storage Tips – Wrap leftover cake in plastic wrap or store in an airtight container. It will stay moist at room temperature for 2–3 days or in the fridge for up to 5 days.
Serving Ideas – Top slices with extra shredded coconut, a dollop of whipped cream, or even a scoop of vanilla ice cream for an indulgent treat. It also makes a stunning birthday or summer dessert centerpiece.

Prep Time: 10 Minutes
Cook Time: 30 Minutes
Category: Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 217
Sugar: 15.4 g
Sodium: 110.9 mg
Fat: 9.7 g
Carbohydrates: 28.5 g
Protein: 5 g
Cholesterol: 34.1 mg