Lemon coconut oil cake

Sign Up

Get all our recipes sent to you for FREE!
Email address
First Name

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.

Lemon coconut oil cakeNow 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.

Lemon coconut oil cakeI 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?

Lemon coconut oil cakeThe 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!

Lemon coconut oil cake

5 from 4 votes
Lemon coconut oil cake
Print
Lemon coconut oil cake
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
This luscious lemony lemon coconut oil cake is so easy to make and delicious to eat. The sharp lemon glaze compliments it beautifully.
Course: Baking, Cake
Servings: 1 standard loaf cake
Author: Alida Ryder
Ingredients
  • 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
for the glaze
  • 1 cup icing/powdered sugar
  • juice of 1 lemon
  • 1-2 teaspoons coconut milk might not be necessary
  • Pistachio nuts optional
Instructions
  1. Pre-heat the oven to 180°c and line a standard loaf cake tin with parchment/baking paper.
  2. 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.
  3. 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.
  4. Transfer the mixture to the prepared loaf tin and place in the oven.
  5. Bake for 25-30 minutes or until golden brown and a skewer inserted comes out clean.
  6. Remove from the oven and allow to cool for 10 minutes before turning out onto a wire rack and allowing to cool completely.
  7. 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.
  8. When the cake is cool, pour over the glaze and top with pistachios.

 

Previous Post
Next Post
Showing 12 comments
  • Jess
    Reply

    Thanks Alida. How do you get the icing that purple colour? Is that due to the inclusion of pistachios?

    • Alida Ryder
      Reply

      I think it’s just the colouring of the photo. The icing was actually white. It might also be the reflection of the pretty pistachios. 🙂

  • Jess
    Reply

    Thanks Alida, this looks delicious! I have a 24 X 13 cm loaf tin. Is this okay?

  • Trish
    Reply

    Is the 1/2 cup coconut oil measured in solid form or liquid state?

    • Alida Ryder
      Reply

      It’s measured in solid form. I’ll update the recipe! 🙂

  • Karen @ Seasonal Cravings
    Reply

    I love coconut oil in cakes and bread. It makes them so moist and flavorful. I’ll have to give this one a try!

    • Alida Ryder
      Reply

      It really does, doesn’t it? It’s something I’ll be doing a lot more of now that I’ve finally done it!

  • Reply

    This is too too beautiful!!! Absolutely gorgeous — I can’t wait to give this a try!!! xoxo

    • Alida Ryder
      Reply

      Ah, thanks Rebecca! Please let me know what you think of it once you’ve tried it.

  • Beverlwy Ann Swanepoel
    Reply

    Wow this looks divine, I have to try it!

Leave a Comment

Contact Us

Send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt

Sign Up

Get all our recipes sent to you for FREE!
Email address
First Name
Coconut curry chicken thighsLeftover roast chicken is perfect used in this aromatic Moroccan chicken salad recipe. Juicy cherry tomatoes, crisp cucumber, pistachios and pomegranate rubies along with a spiced, fragrant dressing take this lunchtime staple to a whole other level.