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Lemon Coconut Cake Loaf w/ Coconut Cream Cheese Frosting

Yields : 12 slices Prep Time : 15 minutes Cook Time : 50-55 minutes
Course Dessert
Cuisine American
Keyword lemon cake, lemon coconut cake, loaf cake recipe
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings 12 slices
Calories 239kcal
Author Toni Dash

Ingredients

Loaf Cake

  • 1 15.25-ounce Lemon Cake Mix
  • 1 3.4-ounce box Lemon instant pudding mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/2 cup shredded coconut sweetened or unsweetened
  • 1/2 teaspoon coconut extract

Frosting

  • 2 ounces cream cheese softened
  • 4 tablespoons unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon coconut extract
  • 2-3 tablespoons heavy whipping cream

Topping

  • 1 tablespoon fresh lemon zest
  • 1/2 cup toasted shredded sweetened coconut toasting instructions included below

Instructions

Preparing the Cake

  • Preheat oven to 350 degrees F. Prepare a 10-inch by 5-inch loaf pan with non stick spray. (Optional) Line the pan with foil or parchment paper to allow for easy release of the loaf.
  • In a large mixing bowl or stand mixer, blend together the cake mix, pudding mix, water, oil, eggs and extract. Fold in the shredded coconut.
  • Pour the batter into the prepared pan and bake for 50-55 minutes, until a toothpick comes out clean and the top is golden brown. Leave the oven on to toast the coconut topping!
  • Cool for 10 minutes inside the pan and then remove and place on a cooling rack and allow the loaf to completely cool, about 1 hour.

Toasting the Coconut for topping (while the cake is cooling)

  • While the loaf is cooling, spread the 1/2 cup shredded sweetened coconut on a rimmed baking sheet. Bake at 350 degrees for about 10 minutes. Stir the coconut around every couple of minutes to prevent burning.
    The toasting is done once the coconut is golden brown in color.

Frosting

  • In a medium sized bowl, beat together the butter, extract and cream cheese until combined.
  • Add in the powered sugar and mix until the frosting is smooth. Add the heavy cream and continue mixing until the frosting is creamy and thin enough to spread.
    NOTE: If needed, add more heavy cream 1 tablespoon at a time until the desired consistency is reached.
  • Spread the frosting on your cooled cake loaf, top with the toasted coconut and lemon zest. Slice and enjoy!

Nutrition

Calories: 239kcal | Carbohydrates: 19g | Protein: 2g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 55mg | Sodium: 72mg | Potassium: 54mg | Fiber: 1g | Sugar: 18g | Vitamin A: 213IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg