Lemon Coconut Yogurt Cake soft and moist

Lemon Coconut Yogurt Cake soft and moist

By 02/02/2015

I made this cake in 20 minutes. Just 20 minutes and it was better than many other cakes I spent much longer to prepare.

Three key ingredients: natural yogurt (and I am sorry but I choose full fat over low fat), coconut and a juicy lemon and it is love at first sight..I mean.. first bite!

Here is my recipe for today: a moist, soft, perfumed and  addictive lemony cake.

Serve it with fresh berries (like raspberries or blueberries) and cream for a touch of luxury.

  • Prep Time : 20 minutes
  • Cook Time : 40 minutes

Ingredients

Instructions

Whip the eggs with the sugar to a creamy consistency then  add the sifted flour and the baking powder; mix well.

whipping eggs

Add the lemon zest

adding lemon zest

Melt the butter, let it cool down and add it to the mixture. Add the coconut, the yogurt and the juice of the lemon. Mix well.

adding lemon juice

Pour the mixture on a greased round baking tray and cook it at 180C or 350F for 40 minutes.

Cover it up with tinfoil during the last 10 or 15 minutes if the top looks too brown.

pouring mixture

Lightly dust with powdered (icing) sugar before serving.

lemon coconut cake

lemon coconut cake slice

lemon coconut cake

 

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1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 4.25 out of 5)
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29 Responses to Lemon Coconut Yogurt Cake soft and moist

  1. Angie@Angie's Recipes

    This looks so beautifully golden and delicious, Alida. I love to bake cakes with yoghurt too.

    • Alida

      Thank you Angie!

  2. Pam

    Alida, I can see why this cake was love at first bite! It looks and sounds delicious and is a must try. This beats a chocolate cake any day. Thanks for the recipe!

  3. Dottie Sauchelli Balin

    Dear Alida,
    I do enjoy a nice lemon cake once in a while. The lemon flavor just gives your taste buds a clean refreshing taste. What is nice about this cake is the fact that it doesn’t take long to make, it has coconut, (which I love) and is moist. Your photo is so lovely, and I love the way you put a piece of the rind twriled on top with the sugar. Just beautiful. Thanks for sharing this…I could just taste it now…Have a wonderful week dear friend…
    Dottie 🙂

  4. la cucina di Molly

    Sei sempre più brava Alida! Cocco e limone…ottimo abbinamento, è una meraviglia questa torta ha un aspetto invitante e anche veloce da fare! Grazie per averla postata, mi piace molto! Un abbraccio e buona giornata!

    • Alida

      Ma grazie cara Molly!

  5. Camilla @FabFood4All

    Ooh love the flavours here, this cake looks divine:-) Thank you for entering #creditcrunchmunch.

  6. gloria

    This loo9k amazing Alida!! I want a piece please!!

  7. Karen (Back Road Journal)

    Your yogurt cake sounds like the perfect ending to an evening meal when you want something not too complicated. Thanks!

  8. Pingback: Cherry & Pineapple Crunch - #FoodieFriday - Casa Costello

  9. Sharon

    I made this today for my mum to share with her friends on her birthday 🙂 It turned out amazing! Fuss free, genuine flavours!

    • Alida

      Thank you Sharon! I am really pleased you enjoyed the cake! Thank you for trying the recipe 🙂

  10. Helen @ Fuss Free Flavours

    I love a super speedy cake It sounds a lovely combination. Thank you for taking part in Credit Crunch Munch

  11. Elizabeth

    Yum! I could tuck into a slice of this for breakfast this morning, for sure! Thank you for sharing with Credit Crunch Munch!

  12. Doris

    This look so delicious and I like to give it a try, but can I use gluten free flour instead pls?
    Thank you

    • Alida

      Hi Doris,
      Yes of course you can and make sure you use gluten free baking powder too. Happy baking!

  13. RoseAnne Stanzione

    Alida I loved this recipe it came nice and moist and i l love the lemon flavor! my mom loves any thing with lemon also I think this is great for Easter nice and light after the meal especially served with blueberries and topped with cream! the only thing i wasn’t sure about is what size pan to bake it in. the one i used was a fluted with a removable bottom but it overflowed a bit. can you please tell me what size pan you used ? thank you so much . look forward to more delicious recipes

    • Alida

      Hi RoseAnne,
      Thank you for trying this recipe. This is definitely one of my favourite recipes too.
      Serving it with blueberries and cream is a great idea especially if you are serving this cake for a special occasion.
      The pan I used has a diameter of 29 cm / 11.4 inch so probably larger than the one you used.
      Ciao!

  14. olive lloyd

    Thank you so much for this. I have just returned from Italy with 2 fresh lemons off my tree. I now know what to do with them.

    • Alida

      Wonderful! So lovely to used up such wonderful perfumed lemons!

  15. Carlos

    I have made this cake today is so beautiful and moist

    • Alida

      Thank you for making this Carlos, I am pleased you enjoyed it!

  16. Bronni

    Getting nice coconut flakes is hard here in our small country rural town, so I prepare shredded or desiccated coconut, yoghurt and coconut cream in a bowl the night before I’m going to bake a cake similar, which makes the coconut so scrumptiously moist, and the coconut cream adds to the lusciousness.
    Love anything lemony! You have a winner here! Delicious.

    • Alida

      Many thanks! The way you do it sounds great. Love the idea of coconut cream..yum!

  17. Dora

    Can I use greek yoghurt?

    • Alida

      Sure, greek yogurt is delicious and it would go very well in this recipe.

  18. Anna

    Can we substitute coconut with something else kr can it be omitted altogether? Would like to try the cake however not a big fun of coconut. Thank for your suggestions

    • Alida

      Sure, you can substitute coconut for ground almonds that would work very well.

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