Chill the can of coconut icing milk overnight. The next day, make the cakes. 4 and line a 12-hole muffin tin with muffin cases. Put the coconut oil and sugar in a large bowl and use an electric whisk to beat together for about 5 mins until light and creamy.
Add the eggs, one at a time, beating until fully combined before adding more. Working in three additions, add the flour, alternating with the coconut milk, then add the vanilla extract. Scoop the batter into the prepared muffin tin using an ice cream scoop, then bake for 20-22 mins or until the cakes are golden and a skewer inserted into the middle comes out clean. Remove the cupcakes from the tin and cool on a wire rack. The whipped cream is best made within a few hours of serving. Open the can of coconut milk upside down and pour off the thin liquid. Scoop the thick coconut milk into a large bowl, add the icing sugar and the vanilla, and whisk for 2-3 mins until soft and fluffy.
Spread or scoop the whipped cream onto the cupcakes and sprinkle with the desiccated coconut. Best stored in the fridge and eaten within a couple of days. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. This post may contain affiliate links. This Lemon Loaf Cake is topped with a homemade cream cheese frosting and coconut. This Lemon Cake recipe is topped with homemade cream cheese frosting and coconut!
If you are looking for a lemon flavored recipe this is it! You have to make this amazing Lemon Coconut Cake for spring! Moist, Flavorful Homemade Lemon Coconut Cake! Craving an easy cake recipe loaded with flavor? This Lemon Coconut Loaf cake is homemade, so tender and moist. Moist, flavorful homemade Lemon Coconut Cake!
A homemade loaf cake bursting with lemon and coconut flavor that’s topped with a lemon cream cheese frosting and shredded coconut. It’s a quick and easy dessert, yet impressive. No layering or hassle so anyone can make it! A sliced lemon coconut cake on a white serving platter with lemons in background. Tender, Fluffy Lemon Loaf Cake Topped with Cream Cheese Frosting, Coconut and Lemon Zest!
Today’s recipe is a burst of fresh flavor. That tangy lemon mixed with coconut is irresistable in this quick and easy Lemon Coconut Cake. It’s made in a loaf pan so it’s such a quick and easy dessert recipe perfect for spring and summer. The cake is completely from scratch and has a mix of lemon and coconut flavoring. Then you top it with homemade cream cheese frosting with lemon zest and shredded coconut for the finishing touch.
My mouth is watering just thinking about this cake again! Why You Need to Make this Cake! A white serving platter with a lemon loaf cake topped with cream cheese frosting and shredded coconut and lemon zest. This cake gets its amazing lemon flavor from a combination of lemon zest and lemon juice. It’s so flavorful with three types of coconut flavoring from coconut yogurt, shredded coconut and coconut oil.