This luscious lemony lemon coconut oil cake recipe is incredibly easy to make and is so delicious to eat. The crumb is light and delicate and the sharp lemon glaze compliments it beautifully.
Now listen, I haven’t done much baking with coconut oil. In fact, before this cake I had done exactly no baking with coconut oil. And I don’t really know why. I cook with it but baking with it seemed weird. But then again, I am sometimes a bit slow on the uptake. So when I had an intense craving for lemon drizzle cake a while ago (as you do) and was ready to start baking, I realised I only had like two tablespoons of butter left. I was ready to admit defeat when I spotted the coconut oil and thought it was about time I started experimenting.
I based this recipe on the recipe I use for all of my loaf cakes but changed things up a little. Now, of course you could use that loaf cake recipe as is and it is simply perfect but I wanted to infuse a little coconutty magic into this one. The coconut oil and coconut milk add a subtle creamy tropical scent to this cake but it’s very clear that lemon is the star here, and rightly so. Lemon is probably my favourite ingredient ever because I use it in abundance every day of my life. In my water, on my avocado toast, to brighten up soups and stews and curries. On top of roast chicken to add some tang and generously on salads. When I don’t have fresh lemons in my kitchen, I feel mildly panicky. I used both the zest and juice of a whole lemon in this cake because, well, why the hell not?
The end result was this beauty. Perfectly moist, delicate crumbs and that punchy lemon flavour. What more could you ask for, really? It’s perfect with a cup of tea and even better when you sneak a few slithers while no one is watching. Happy baking!
- 1/2 cup coconut oil warmed to liquid state
- 3/4 cup sugar
- zest of 1 lemon
- 3 extra-large eggs
- 2 cups all purpose/cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup coconut milk
- 1 cup icing/powdered sugar
- juice of 1 lemon
- 1-2 teaspoons coconut milk might not be necessary
- Pistachio nuts optional
Pre-heat the oven to 180°c and line a standard loaf cake tin with parchment/baking paper.
In a large mixing bowl, whisk together the coconut oil, sugar and lemon zest then add the eggs one by one, mixing well after each addition.
Sift together the flour, salt and baking powder then add to the sugar and egg mixture, alternating with the coconut milk until the mixture is smooth and creamy.
Transfer the mixture to the prepared loaf tin and place in the oven.
Bake for 25-30 minutes or until golden brown and a skewer inserted comes out clean.
Remove from the oven and allow to cool for 10 minutes before turning out onto a wire rack and allowing to cool completely.
When the cake is cool, mix together the icing sugar and lemon juice (I do this in my mini food processor) and if the mixture is too thick, add a few teaspoons of coconut milk. You want the mixture to be thick enough to glaze the cake.
When the cake is cool, pour over the glaze and top with pistachios.