Heavenly Lemon Coconut Yogurt Cake (Moist & Bright)

If you’re craving a slice of sunshine, this lemon coconut yogurt cake will make your kitchen smell like a summer escape. It’s light, moist, and perfectly balanced with zesty lemon and creamy coconut flavor. This cake is the kind of easy dessert that brightens any day—perfect for brunch, afternoon coffee, or a sweet ending to dinner.

Before we dive in, thank you so much for stopping by! 💛 If you love homey, feel-good bakes like this one, make sure to subscribe to my email list for more cozy, easy recipes straight from my kitchen.

Overview of Recipe Content

This lemon coconut yogurt cake is the definition of bright and breezy baking. It’s made with almond flour, shredded coconut, and Greek yogurt, which keep it irresistibly moist and tender. The coconut adds texture and richness, while lemon juice and zest deliver that citrusy spark. Every bite feels like sunshine in cake form!

Why You’ll Love It

• Super moist thanks to yogurt and coconut oil
• Naturally gluten-free (using almond flour)
• Tropical + tangy flavor combo that feels indulgent but wholesome
• One bowl, no fuss—perfect for beginner bakers

What It Tastes Like

A little nutty from the almond flour, lightly sweet, with lemony brightness and coconut warmth. The glaze adds just the right tangy-sweet finish. Every forkful feels like a mini vacation!

Ingredients You’ll Need

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For the Cake:

• 2 cups (200 g) almond flour
• ½ cup (50 g) finely shredded unsweetened coconut
• 1 tsp (5 g) baking powder
• ½ tsp (2.5 g) baking soda
• ¼ tsp (1.5 g) salt
• 3 large eggs
• ¾ cup (150 g) granulated sugar or maple syrup
• ½ cup (120 g) plain full-fat Greek yogurt
• ⅓ cup (80 ml) melted coconut oil or light vegetable oil
• 2 tbsp (8 g) fresh lemon zest
• 3 tbsp (45 ml) fresh lemon juice
• 1 tsp (5 ml) vanilla extract

For the Lemon Glaze (optional):

• ½ cup (60 g) powdered sugar
• 1 tbsp (15 ml) fresh lemon juice

Tools You’ll Need

• Mixing bowls
• Whisk or electric mixer
• 9-inch loaf pan or round cake pan
• Spatula
• Cooling rack

Substitutions & Additions

• Flour: You can use half almond and half oat flour for a nuttier taste.
• Yogurt: Substitute Greek yogurt with coconut yogurt for dairy-free.
• Oil: Olive oil adds depth if you prefer a richer note.
• Add-ins: Poppy seeds, blueberries, or a handful of white chocolate chips are divine twists!

How to Make Lemon Coconut Yogurt Cake

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1. Preheat the oven to 350°F (175°C). Grease and line your loaf or cake pan.
2. Mix dry ingredients: In a large bowl, whisk almond flour, shredded coconut, baking powder, baking soda, and salt.
3. Combine wet ingredients: In another bowl, whisk eggs, sugar, yogurt, melted coconut oil, lemon zest, lemon juice, and vanilla until smooth and glossy.
4. Bring it all together: Pour wet ingredients into dry and gently fold until combined. Don’t overmix—just until the batter looks uniform and thick.
5. Bake: Pour into the prepared pan and bake for 35–40 minutes, or until golden and a toothpick comes out clean.
6. Cool & glaze: Let the cake cool for 10 minutes, then drizzle with the simple lemon glaze for a lovely, tangy finish.

Your kitchen will smell like lemon heaven! 🍋

What to Serve with Lemon Coconut Yogurt Cake

Pair it with:

• A steaming cup of Earl Grey tea or iced matcha latte
• Greek yogurt and honey for a breakfast treat
• Or a scoop of vanilla gelato for dessert

It also plays beautifully alongside tropical dishes like Pineapple Coconut Bars or a tangy Coconut Shrimp Salad.

Tips for Making It Perfect

• Use room-temperature eggs and yogurt for the smoothest batter.
• Zest before you juice! It’s easier and extracts maximum lemon oil.
• Don’t overbake. Almond flour browns quickly—check early.
• Cool completely before glazing so it sets beautifully.

Storage Instructions

• Room Temperature: Store covered for up to 2 days.
• Refrigerator: Up to 5 days in an airtight container.
• Freezer: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge.

General Information

This cake draws inspiration from Mediterranean flavors, combining citrus and coconut—a match made in heaven. It’s perfect for spring brunches, picnics, or a light dessert after grilled fish or salad.

Frequently Asked Questions

1. Can I make this cake dairy-free?
Absolutely! Use coconut yogurt instead of Greek yogurt and coconut oil instead of butter.

2. Can I reduce the sugar?
Yes—cut it by 25% without affecting texture.

3. What kind of coconut should I use?
Finely shredded, unsweetened coconut gives the best flavor without making it chewy.

4. How can I tell it’s done baking?
The top should be golden, and a toothpick inserted in the center should come out clean.

5. Can I make muffins instead?
Yes! Bake at 350°F for about 20 minutes.

Conclusion

This lemon coconut yogurt cake is everything I love in a dessert—bright, moist, and comforting. Whether you enjoy it with coffee or as a refreshing end to dinner, it never disappoints. If you loved this, you’ll also adore my Lemon Ricotta Pancakes and Coconut Cream Tart.

Happy baking, my friend! 💛

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Interactive Elements

If you bake this cake, I’d love to see it! Share a photo on Pinterest or tag @poulefrecipe on Instagram. Don’t forget to leave a comment or review below—I read every single one. 💬

Nutritional Information (per slice)

Nutrient	Amount
Calories	230
Protein	6g
Carbs	17g
Fat	16g
Saturated Fat	6g
Sugar	10g
Fiber	3g
Sodium	90mg

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