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Home » Baking and Desserts » Moist coconut lemon cake with olive oil and yogurt

Moist coconut lemon cake with olive oil and yogurt

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With fresh lemon juice and zest for maximum zing, this coconut lemon cake uses olive oil and yogurt for a summery Mediterranean flavour and super moist texture.

Do you sometimes have food flashbacks? I do. I’ll be going along, minding my own business, when out of the blue I’ll remember some delicious thing that I ate years ago. And then I have to track it down, or recreate it, or use the memory as inspiration for some other delicious thing.

Summer fete baking

Recently, I needed to bake a cake for Kipper’s school’s summer fair. As I was considering what kind (not chocolate, too obvious… not Victoria sponge, too traditional…)  I had a sudden flashback to something I last ate about 20 years ago.

With fresh lemon juice & zest for maximum zing, this coconut lemon cake uses olive oil and yogurt for a summery Mediterranean flavour & super moist texture.

As I was pondering cake options, I had a sudden memory of a fabulous yogurt that I used to get in Israel in the 1990s. It was super creamy and rich, and came in a range of gorgeous flavours. One of my favourites was lemon and coconut.

Memorable flavours

I remember it clearly because it was deeply lemony, was not too sweet, and it had the perfect amount of fresh coconut flavour. The yogurt texture was thick and unctuous. One pot always seemed to be not quite big enough! 

I’ve never seen a similar flavour here in the UK, although these days I usually go for unflavoured natural yogurt in any case. So that was what I grabbed as I decided to make a lemon coconut yogurt cake.

With fresh lemon juice & zest for maximum zing, this coconut lemon cake uses olive oil and yogurt for a summery Mediterranean flavour & super moist texture.

Coconut lemon cake – Zesty and zingy!

I used fresh lemon juice and zest for maximum lemon zing, and decided to use olive oil to give an even more summery Mediterranean flavour. Together with the yogurt it made the cake super moist.

I boosted the coconut flavour with a drizzle of coconut icing, but if you prefer to enhance the lemon side you can make a lemon icing instead. Either way is delicious!

One for now and one for later…

The recipe makes two generous loaf cakes which is perfect when you’re catering for a crowd. Or simply eat one now and freeze the other for later! I always like to have a cake stashed away ‘for an emergency’.

No need to wait for a school fair – this deliciously summery yogurt coconut lemon cake is fabulous anytime!

With fresh lemon juice & zest for maximum zing, this coconut lemon cake uses olive oil and yogurt for a summery Mediterranean flavour & super moist texture.

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With fresh lemon juice & zest for maximum zing, this coconut lemon cake uses olive oil and yogurt for a summery Mediterranean flavour & super moist texture.

Coconut lemon cake

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A moist coconut lemon cake enriched with olive oil and natural yogurt
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Cake, Dessert
Cuisine European
Servings 20 slices
Calories 288 kcal

Ingredients
 
 

  • 3 eggs
  • 240 ml extra virgin olive oil
  • 330 ml natural yogurt (I used goats' milk yogurt)
  • 1 lemon – zest and juice
  • 300 g golden caster sugar
  • 345 g plain flour
  • 120 g desiccated coconut (unsweetened shredded coconut)
  • 1½ teaspoon bicarbonate of soda

For the drizzle and decoration

  • 50 g icing (powdered) sugar
  • ½ teaspoon lemon juice OR coconut rum
  • ½-1 teaspoon water
  • strands of lemon zest (optional)

Instructions
 

  • Preheat the oven to 160°C (320°F). Line two loaf tins with greaseproof paper.
  • In a large (at least 2 litre/2 quart) jug, whisk together the eggs, olive oil, yogurt, lemon zest and juice, and sugar.
  • In a large mixing bowl, combine the flour, desiccated coconut and bicarbonate of soda.
  • Pour the liquid ingredients into the dry ingredients and gently fold together to give a thick batter. Divide the batter evenly between the two prepared loaf tins.
  • Transfer the tins to the oven and bake at 160°C (320°F) for 45-50 minutes or until a toothpick inserted into the centre of a cake comes out clean. Allow to cool in the tins for around 10 minutes then transfer onto a wire rack and leave until cold.
  • (If you plan to freeze one or both of the cakes, it's better to do this without the icing. See detailed notes on freezing below.)

To make the drizzle and decorate

  • Mix the icing sugar with the lemon juice or coconut rum, then add just enough water to give a suitably runny consistency. Drizzle over the cooled cakes and decorate with shreds of lemon zest if desired.

Notes

This recipe makes two loaf cakes. To freeze one (or both!) of them, wrap it tightly in plastic wrap, and then in foil or an air-tight ziplock bag. The cake can be stored in the freezer for up to three months. Defrost completely before unwrapping, adding the icing and decorating (if desired), and serving. 

Nutrition

Nutrition Facts
Coconut lemon cake
Serving Size
 
1 slice
Amount per Serving
Calories
288
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
9
g
Cholesterol
 
27
mg
9
%
Sodium
 
102
mg
4
%
Potassium
 
95
mg
3
%
Carbohydrates
 
33
g
11
%
Fiber
 
2
g
8
%
Sugar
 
19
g
21
%
Protein
 
4
g
8
%
Vitamin A
 
54
IU
1
%
Vitamin C
 
3
mg
4
%
Calcium
 
30
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword coconut, lemon, olive oil, yogurt
Tried this recipe?Let us know how it was!

More tasty cake recipes using yogurt and olive oil

If you fancy baking more treats using olive oil and/or yogurt, try these:

  • Vegan blueberry banana muffins with yogurt, from Sneaky Veg
  • Spiced olive oil cupcakes, from Family Friends Food
  • Honey and walnut yogurt semolina cake, from Tin and Thyme
  • Gluten-free blueberry almond muffins with streusel topping, from Family Friends Food
  • High fibre raspberry yogurt cake, from Recipes Made Easy
  • Cranberry and orange yogurt muffins, from Christina’s Cucina
With fresh lemon juice & zest for maximum zing, this coconut lemon cake uses olive oil and yogurt for a summery Mediterranean flavour & super moist texture.
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Reader Interactions

Comments

  1. uptight

    November 19, 2020 at 7:49 pm

    5 stars
    This is a great cake. Not too sweet, and the combination of lemon and coconut is one of my favourites. I used Greek yogurt because that’s the one avaiable in stores here in Greece, and it turned out just fine.. My choc-loving husband approved this as well. A winner!

    Reply
    • Helen

      November 20, 2020 at 9:24 am

      Thanks so much! I’m glad you both enjoyed the cake 🙂

      Reply
  2. Jamie

    July 16, 2019 at 11:06 pm

    I love how moist this is and the flavors are so wonderful! My friends and family loved it! Can’t wait to make it again!

    Reply
    • Helen

      July 17, 2019 at 11:01 am

      Thanks Jamie – so glad you enjoyed it 🙂

      Reply
  3. Mama Maggie's Kitchen

    July 16, 2019 at 11:06 pm

    This Moist coconut lemon cake with olive oil and yogurt looks so deliciously good. I wish I could eat that right this minute!

    Reply
    • Helen

      July 17, 2019 at 11:01 am

      Thanks! Me too!!

      Reply
  4. Gloria

    July 16, 2019 at 11:02 pm

    Love the look of this delicious cake. It would be perfect as an item on the brunch menu, dessert or as an afternoon treat. Personally, I would have it with my morning coffee and call it breakfast.

    Reply
    • Helen

      July 17, 2019 at 11:01 am

      Ooh, I hadn’t thought of it for breakfast but that would be great – fab idea!

      Reply
  5. Courtney | Love & Good Stuff

    July 16, 2019 at 9:37 pm

    Lemon, yogurt and coconut sound like an incredible flavour profile and I love how moist this cake looks! I can’t wait to try this!

    Reply
    • Helen

      July 17, 2019 at 11:02 am

      Thanks Courtney. I hope you enjoy it!

      Reply
  6. SHANIKA

    July 16, 2019 at 9:10 pm

    This Lemon cake looks and sounds so good! I’m loving the Coconut combo!

    Reply
    • Helen

      July 16, 2019 at 9:26 pm

      Thanks Shanika 🙂 It’s a great flavour combination.

      Reply
  7. Choclette

    July 16, 2019 at 8:17 pm

    Lemon and yoghurt sounds like such a vibrant flavour combination, I’m in love at the very thought.

    Reply
    • Helen

      July 16, 2019 at 8:38 pm

      Thanks Choclette! It’s certainly zingy and delicious!

      Reply
  8. Christina Conte

    July 16, 2019 at 6:41 am

    I love this combination of coconut and lemon! Have never tried it, but I’m so sure I’d love it! The cake looks so moist and luscious, and of course the yogurt helps in that (plus it’s good for you)! Yay! Thanks for including my muffin recipe, too!

    Reply
    • Helen

      July 16, 2019 at 7:18 pm

      Thanks Christina. It really is super moist from the yogurt and olive oil, and really delicious too! 🙂

      Reply

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