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Coconut Lemon Loaf Cake

Coconut Lemon Loaf Cake is a tropical delight that perfectly marries the creamy sweetness of coconut with the bright, zesty flavor of fresh lemon. This fluffy, moist cake is ideal for any occasion—whether enjoyed warm with tea or as a refreshing treat on its own. With its stunning golden-brown crust and soft interior, this easy-to-make recipe brings a burst of sunshine to your day and is sure to impress family and friends alike.

  • Total Time: 1 hour 15 minutes
  • Yield: Approximately 12 servings 1x

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup full-fat coconut milk
  • ½ cup vegetable oil (or melted coconut oil)
  • ⅓ cup fresh lemon juice
  • Zest of 1 lemon
  • 1 cup unsweetened coconut flakes

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
  3. In another bowl, mix coconut milk, vegetable oil, lemon juice, and zest until creamy.
  4. Pour wet ingredients into dry ingredients and gently fold until just combined.
  5. Fold in the coconut flakes.
  6. Transfer batter to the prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
  7. Let cool for ten minutes in the pan before transferring to a wire rack.
  • Author: Adriana
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Tropical

Nutrition

  • Serving Size: 1 slice (80g)
  • Calories: 250
  • Sugar: 18g
  • Sodium: 120mg
  • Fat: 10g
  • Saturated Fat: 7g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: - Drizzle with a lemon glaze made from powdered sugar and lemon juice for added flavor. - Substitute regular flour with gluten-free flour for a gluten-free option. - Store leftovers in an airtight container at room temperature for up to three days or freeze for up to two months.