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.

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 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.
4.49 from 37 votes
Print Pin Rate
Course: Baking, Cake
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Author: Alida Ryder
Servings: 1 standard loaf cake


  • 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


  • 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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  1. 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.

  2. 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 ??

  3. 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.

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

      1. 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.