Glazed Coconut Lemon Cake
Servings: 8 slices
Ingredients
Coconut Lemon Cake
- 1 cup unsweetened coconut
- 1 cup full-fat vanilla yogurt
- 3/4 cup granulated sugar
- 3 large eggs
- lemon zest from 1 large lemon
- juice from 1 large lemon
- 1/3 cup melted coconut oil
- 1/2 tsp almond extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Glaze
- 1 cup powdered sugar
- lemon juice from 2 large lemons
- 1 tbsp maple syrup
Instructions
- Preheat your oven to 350 degrees F and line a 9x5in loaf pan with parchment paper. Set aside.
- To a large dry skillet, add the coconut. Heat over medium-low heat and continue to stir until the coconut begins to brown. Time will vary but will typically take about 15 minuts. Remove from heat as soon as it begins to brown, and set aside to cool.
- In a large bowl, combine the yogurt, granulated sugar, eggs, lemon zest, lemon juice, coconut oil, and almond extract. Whisk thoroughly to combine.
- In a medium bowl, combine the all-purpose flour, baking powder, salt, and 2/3 cup of the toast coconut.
- Add the dry ingredients to the wet and fold the ingredients together until thoroughly combined. Pour the mixture into the prepared pan. Bake for 50-60 min or until an inserted toothpick comes out clean. Remove from the oven and let cool completely.
- Meanwhile, prepare the glaze. In a medium bowl, combine the powdered sugar, lemon juice, and maple syrup. Whisk until smooth.
- Remove the cake from the pan and place on a large plate. Add the glaze and then top with remaining toasted coconut. Slice and enjoy!