Lemon coconut oil cake
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.
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.
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.
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.
Love lemon cake? Try these recipes:
Lemon coconut oil cake
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.
This recipe is great! Great rise, nice crumb structure, and once the glaze is applied the perfect level of sweet. There is a good balance between coconut flavour and lemon. Best of all it was super simple to put together. I don’t usually leave reviews but this really merits five stars.
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 ??
Made this
Yummmmmm
Thanks
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.
Delicious. Thanks so much for your comment Shelby.
Hi, can I substitute the milk for something? or just leave it out? many thanks
Substitute with milk of your choice, almond, coconut, etc. Leaving it out will result in the cake being very dry.
I loved the flavor and texture of this cake. The pistachios on top were extra delicious!
I’m so happy to hear that Tammy!
I followed your recipe but I put orange instead of lemon….and it was UNREAL!!!!! <3 Thank you 🙂
YUM! So glad you liked it.
can this be frozen?
I’m sure that won’t be a problem. Just wrap it well with plastic wrap and foil.
Thanks Alida. How do you get the icing that purple colour? Is that due to the inclusion of pistachios?
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. 🙂
Hi, what size of loaf tray do you use?
I will be trying this recipe, it looks amazing!
A standard loaf tin, I think it’s around 15-20cm long. 🙂
Only one person in the reviews actually made this cake. Ugh! That’s annoying. I want to hear about the results
Thanks Alida, this looks delicious! I have a 24 X 13 cm loaf tin. Is this okay?
That should be perfect.
Is the 1/2 cup coconut oil measured in solid form or liquid state?
It’s measured in solid form. I’ll update the recipe! 🙂
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.
1/2 cup is all you need. 🙂
I love coconut oil in cakes and bread. It makes them so moist and flavorful. I’ll have to give this one a try!
It really does, doesn’t it? It’s something I’ll be doing a lot more of now that I’ve finally done it!
This is too too beautiful!!! Absolutely gorgeous — I can’t wait to give this a try!!! xoxo
Ah, thanks Rebecca! Please let me know what you think of it once you’ve tried it.
Wow this looks divine, I have to try it!
Thanks Beverley! 🙂