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Home » Recipes » Lemon coconut oil cake

Lemon coconut oil cake

April 11, 2019 by Alida Ryder 29 Comments

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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 cake

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, 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 crumb and that punchy lemon flavour. The perfect easy bake for Easter or weekend brunch.

Lemon coconut oil cake

Can you use coconut oil in cakes?

Yes! Melted coconut oil is a great substitute for the fat in a cake recipe.

What is the best way to melt coconut oil?

The best way to melt coconut oil is in a saucepan or in the microwave. Simply put the coconut oil in a microwaveable container and microwave until the coconut oil is completely melted.

Lemon coconut oil cake

How to make lemon glaze for cake

Combine sifted icing/powdered sugar with milk of your choice or water and lemon juice and mix until your desired consistency is reached. Pour over the cake and allow to set before serving.

Lemon coconut oil cake

Love lemon cake? Try these recipes:

  • Lemon cupcakes
  • Easy lemon drizzle cake
  • Lemon yoghurt cake with white chocolate frosting
Lemon coconut oil cake

Lemon coconut oil cake

This luscious lemony lemon coconut oil cake is so easy to make and delicious to eat. The sharp lemon glaze compliments it beautifully.
4.39 from 31 votes
Print Pin Rate
Course: Baking, Cake
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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

  • 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.

Easy lemon drizzle cake

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Filed Under: Baking Recipes, Cakes, Recipes Tagged With: baked goods, baking, Cake, cake recipe, coconut oil, coconut oil cake, easy baking, easy cake recipe, lemon cake, lemon drizzle cake

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Comments

  1. Clare

    September 29, 2021 at 9:09 PM

    This is my go-to cake recipe, I actually love it! First time, I made it as a loaf but it sunk. Still tasted great. Since then I’ve made it as a double layer sponge- it fits 2x 8″ round tins perfectly. I’ve added lime to make a lemon and lime drizzle cake, it was delicious. I’m making this for my son’s birthday tomorrow, sandwiched with blackcurrant jam. Works really well as a Victoria sponge, too. Thanks for a brilliant recipe with endless tweaks ??

    Reply
  2. Karl

    May 31, 2021 at 8:20 AM

    Made this
    Yummmmmm
    Thanks

    Reply
  3. Shelby

    March 20, 2020 at 12:34 AM

    Made with one cup whole wheat flour and one of regular flour and made an herb butter instead of the glaze and it was amazing! Will be making this again.

    Reply
    • Alida Ryder

      March 21, 2020 at 3:59 PM

      Delicious. Thanks so much for your comment Shelby.

      Reply
  4. A

    October 18, 2019 at 8:33 AM

    Hi, can I substitute the milk for something? or just leave it out? many thanks

    Reply
    • Alida Ryder

      October 18, 2019 at 8:49 AM

      Substitute with milk of your choice, almond, coconut, etc. Leaving it out will result in the cake being very dry.

      Reply
  5. Tammy

    July 4, 2019 at 8:48 PM

    I loved the flavor and texture of this cake. The pistachios on top were extra delicious!

    Reply
    • Alida Ryder

      July 5, 2019 at 1:36 PM

      I’m so happy to hear that Tammy!

      Reply
  6. Nikol

    April 27, 2018 at 9:25 PM

    I followed your recipe but I put orange instead of lemon….and it was UNREAL!!!!! <3 Thank you 🙂

    Reply
    • Alida Ryder

      May 1, 2018 at 8:48 AM

      YUM! So glad you liked it.

      Reply
  7. Sophie Kemp

    March 25, 2018 at 10:56 AM

    can this be frozen?

    Reply
    • Alida Ryder

      March 25, 2018 at 2:47 PM

      I’m sure that won’t be a problem. Just wrap it well with plastic wrap and foil.

      Reply
  8. Jess

    January 20, 2017 at 5:34 AM

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

    Reply
    • Alida Ryder

      January 29, 2017 at 6:36 PM

      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. 🙂

      Reply
      • Ana

        January 4, 2020 at 11:23 PM

        Hi, what size of loaf tray do you use?
        I will be trying this recipe, it looks amazing!

        Reply
        • Alida Ryder

          January 5, 2020 at 3:41 PM

          A standard loaf tin, I think it’s around 15-20cm long. 🙂

          Reply
    • Irene

      July 2, 2019 at 10:38 AM

      Only one person in the reviews actually made this cake. Ugh! That’s annoying. I want to hear about the results

      Reply
  9. Jess

    January 17, 2017 at 3:37 AM

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

    Reply
    • Alida Ryder

      January 17, 2017 at 10:53 AM

      That should be perfect.

      Reply
  10. Trish

    August 9, 2016 at 6:00 PM

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

    Reply
    • Alida Ryder

      August 10, 2016 at 8:07 AM

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

      Reply
      • sylvia soh

        May 27, 2020 at 2:44 AM

        Hello Alida, I would love to try the recipe. My coconut oil is already in liquid form. May I know how much do I put when it is already in liquid form?

        The website does not seem to show the updated recipe.

        Reply
        • Alida Ryder

          May 28, 2020 at 3:10 PM

          1/2 cup is all you need. 🙂

          Reply
  11. Karen @ Seasonal Cravings

    August 6, 2016 at 2:03 PM

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

    Reply
    • Alida Ryder

      August 7, 2016 at 10:05 AM

      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
  12. rebecca | DisplacedHousewife

    August 5, 2016 at 7:14 PM

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

    Reply
    • Alida Ryder

      August 7, 2016 at 10:06 AM

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

      Reply
  13. Beverlwy Ann Swanepoel

    August 5, 2016 at 6:34 PM

    Wow this looks divine, I have to try it!

    Reply
    • Alida Ryder

      August 7, 2016 at 10:09 AM

      Thanks Beverley! 🙂

      Reply

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