Lemon coconut oil cake

 In Baked Goods, Cakes, Recipes

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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

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Lemon coconut oil cake
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4.2 from 10 votes

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.
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 180ยฐc 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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Showing 16 comments
  • Nikol
    Reply

    I followed your recipe but I put orange instead of lemon….and it was UNREAL!!!!! <3 Thank you ๐Ÿ™‚

  • Sophie Kemp
    Reply

    can this be frozen?

    • Alida Ryder
      Reply

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

  • 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. ๐Ÿ™‚

  • 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! ๐Ÿ™‚

  • 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!

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