Lemon Yogurt Cake with Coconut

Lemon Yogurt Cake

Lemony and moist, this cake is a dessert worth waiting for. It’s not too sweet making it a good breakfast cake or afternoon snack with coffee also. 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.

Lemon Yogurt Cake with Coconut 

Print This Recipe Total time Yield 10–12Published

You may substitute butter for coconut oil.

Lemon Yogurt Cake


  • 8 ounce coconut oil (at room temperature) plus more for pan
  • 1/12 cup granulated sugar (divided)
  • 4 large eggs (at room temperature)
  • 1 tablespoon finely grated lemon zest (or more to taste)
  • 1 teaspoon vanilla extract
  • 2 ½ cup all-purpose flour (plus more for dusting pan)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ cup lemon yogurt (may substitute plain)
  • 7 ounce finely ground unsweetened coconut flakes (may substitute ground nuts) easily accomplished in a food processor
  • ½ cup freshly squeezed lemon juice
  • fresh berries (optional)


Place the oven rack in the center position and preheat the oven to 350 degrees F. Grease a 10-inch tube pan with coconut oil, then coat with a fine dusting of flour. Set aside.

In a large mixing bowl, beat the coconut oil and 1‑cup sugar together until light and fluffy. Add the eggs, one at a time, beating thoroughly between each addition. Beat in the lemon zest and vanilla.

In a separate bowl sift together flour, baking powder, baking soda, and salt. Fold one-third of the dry ingredients into the coconut oil mixture and then fold in one-third of the yogurt. Repeat two more times with the remaining flour and yogurt. Fold in the ground coconut. Spoon the batter (it will be thick) into the prepared pan, then smooth the top with the back of the spoon. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.

Meanwhile, in a small non-reactive saucepan, heat the remaining ½ cup sugar and lemon juice over medium heat, stirring occasionally, until the sugar dissolves and a syrupy consistency is achieved, about 5 minutes. Slowly pour the syrup onto of the still warm cake while it is still in the pan. Use a pastry brush to distribute the syrup evenly. Let the cake cool completely in the pan before unmolding. Serve with fresh berries if you like.