Moist Eggless Lemon Coconut Loaf Cake
This Moist Eggless Lemon Coconut Loaf Cake is soft, fluffy,and packed with bright lemon flavor and sweet coconut. Topped with creamy creamcheese frosting and shredded coconut, this easy loaf cake can also be madedairy-free and stays moist for days.
Yield: 10 Slices
Ingredients
Lemon Loaf Cake
- 200 g Castor sugar or Cane Sugar
- 1-2 Zest of Lemons
- 240 ml Milk see notes for options
- 2 tbsp Lemon Juice
- 60 g Plain Yogurt see notes for options
- 1 tsp Vanilla Extract
- 65 ml Sunflower Oil or any neutral oil
- 220 g All Purpose Flour
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 30 g Unsweetened Coconut shredded
Cream Cheese Frosting
- 110 g Cream Cheese, room temp
- 45 g Butter, soft
- 60 g Powdered Sugar
- 1/2 tsp Vanilla Extract or coconut extract
- 2-3 tbsp Shredded Coconut for topping
Instructions
For the Lemon Coconut Loaf Cake
- Preheat your oven to 175°C (350°F). Grease an 8-inch (20 cm) loaf pan and line it with parchment paper for easy removal.
- In a large mixing bowl, rub the sugar and lemon zest together with your fingertips until the mixture is fragrant and aromatic. Add the milk, lemon juice, yogurt, vanilla, and oil to the bowl, then whisk until the liquid base is completely smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut. Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined, taking care not to overmix to maintain a soft texture.
- Pour the batter into your prepared pan and smooth the top evenly. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely tent the pan with foil for the final 10–15 minutes.
- Let the loaf rest in the pan for 10 minutes before transferring it to a wire rack. It must cool completely before you begin frosting.
For the Cream Cheese Frosting
- Beat the softened butter, cream cheese, and vanilla until the mixture is light and fluffy. Gradually add the powdered sugar and continue mixing until the frosting is smooth and creamy.
- Spread or pipe the cream cheese frosting generously over the cooled loaf. Finish with a generous sprinkle of shredded coconut, then slice and enjoy. Store any leftovers in an airtight container for up to 3 days at room temperature or up to 7 days in the refrigerator.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like oat, soy, almond) or dairy based whole milk.
- Butter: Dairy-free butter sticks or any salted butter of your choice.
- Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice-versa.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or organic cane sugar.
- Plain Yogurt: Use dairy-free unsweetened yogurt or any plain Greek yogurt or sour cream of your choice.
- Cream Cheese: Use dairy-free cream cheese such as Tofutti / Violife / Kite hill or any plain cream cheese of your choice.