This Lemon Yogurt Cake with Coconut started out as a cake from my mother’s collection of recipes. In her hands it would have been called Lemon Sour Cream Cake with Almonds. It would have been made with 2 sticks of butter and a whole tub of sour cream. It would have knocked your socks off.
But times have changed. I decided to lighten this cake by replacing the sour cream with yogurt. Though I miss the full mouth feel that can only come from full fat sour cream, I can’t say I miss it all that much. That’s how my mom’s Lemon Sour Cream Cake became my Lemon Yogurt Cake.
Lemon Yogurt Cake with Coconut
In my hands, this cake is still lemony and moist; a dessert worth waiting for. It’s not too sweet, making it a good breakfast cake or afternoon snack with coffee. It’s terrific all on it’s own. However, it becomes something special when served with fresh berries on the side no matter the occasion or time of day.
Which isn’t too shabby and gave me the courage to change one or two other things about this Lemon Yogurt Cake. My mom’s version was made with a ton of real butter. I used coconut oil. I’m not sure how much skinnier coconut oil is than butter, but I sure have been enjoying my experiments with coconut oil. If you haven’t baked with it yet. I suggest you give it a go.
Once I’d added the idea of coconut to this yogurt cake, I decided I needed to add actual coconut taste too. The original recipe called for ground almonds. I changed that to finely ground unsweetened coconut flakes. You could change it back to almonds. Macadamias would be nice too. In fact you could change everything back to its original the ratios are all exactly the same. You’d still have a great cake. It just couldn’t be called a Lemon Yogurt Cake with Coconut. GREG