Lemon Coconut Yogurt Cake soft and moist
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
- eggs - 3
- sugar - 150 g - 3/4 cup
- flour - 90 g - 3/4 cup
- natural yogurt - 300 ml - 1 1/4 cups
- lemon unwaxed or organic - 1
- butter - 100 g - 0.44 cups
- baking powder - 2 tsp
- desiccated coconut flakes - 90 g - 1 cup
- powdered (icing) sugar - to sprinkle
Instructions
Whip the eggs with the sugar to a creamy consistency then add the sifted flour and the baking powder; mix well.
Add the 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.
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.
Lightly dust with powdered (icing) sugar before serving.
(16 votes, average: 4.06 out of 5)
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This looks so beautifully golden and delicious, Alida. I love to bake cakes with yoghurt too.
Thank you Angie!
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!
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 🙂
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!
Ma grazie cara Molly!
Ooh love the flavours here, this cake looks divine:-) Thank you for entering #creditcrunchmunch.
Sounds amazing, love lemon and coconut together.
This loo9k amazing Alida!! I want a piece please!!
Your yogurt cake sounds like the perfect ending to an evening meal when you want something not too complicated. Thanks!
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I made this today for my mum to share with her friends on her birthday 🙂 It turned out amazing! Fuss free, genuine flavours!
Thank you Sharon! I am really pleased you enjoyed the cake! Thank you for trying the recipe 🙂
I love a super speedy cake It sounds a lovely combination. Thank you for taking part in Credit Crunch Munch
Yum! I could tuck into a slice of this for breakfast this morning, for sure! Thank you for sharing with Credit Crunch Munch!
This look so delicious and I like to give it a try, but can I use gluten free flour instead pls?
Thank you
Hi Doris,
Yes of course you can and make sure you use gluten free baking powder too. Happy baking!
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
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!
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.
Wonderful! So lovely to used up such wonderful perfumed lemons!
I have made this cake today is so beautiful and moist
Thank you for making this Carlos, I am pleased you enjoyed it!
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.
Many thanks! The way you do it sounds great. Love the idea of coconut cream..yum!
Can I use greek yoghurt?
Sure, greek yogurt is delicious and it would go very well in this recipe.
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
Sure, you can substitute coconut for ground almonds that would work very well.
Has anyone tried it with gluten free flour? What about coconut sugar? I have to eat gluten- and dairy-free and I’m trying not to use white sugar, so I will make those changes, plus use coconut milk yogurt. Hope it turns out. 🙂
Sounds good Debbie. It should work with gluten free flour too. You might just need to add a little bit more yogurt as gluten free flour absorbs more liquid. I have not tried coconut sugar yet, it is a good idea. I am interested in this, let me know how it goes x
I made this with my 12 yo daughter yesterday for her cake sale tomorrow – it was delicious and was almost completely finished by the whole family while watching Mamma Mia :-), so we have to make another one for the cake sale! Great that it’s really easy, too! It will be included in our favourites’ list 🙂
Grazie mille!
Eva & Anna
Great! So pleased you enjoyed it. Ciao!
I made this during lockdown #2 in NZ using lemons from our tree. So easy to make, delicious and balanced flavours. I did add a syrup made from 1/4C sugar and 1/4C lemon juice boiled for 5 mins and poured over the top once the cake is cooled and skewered. Will definitely make it again. Thanks!
Dear Annie, I am very pleased you enjoyed the recipe. It is also one of my favourites. All the best.