Lemon Coconut Cake

Step 1

Preheat oven to 350°F. Grease a 9x5 loaf pan and set aside.

Step 2

In a medium bowl, combine flour, baking powder, salt and shredded coconut.

Step 3

In a large bowl, whisk yogurt, sugar, eggs, lemon zest, lemon juice, coconut oil and almond extract until well combined. Add dry ingredients to the wet ingredients and stir until well combined, the batter will be thick.

Step 4

Pour batter into prepared loaf pan and smooth the top. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a rack to cool.

Step 5

Using a hand mixer or stand mixer, beat cream cheese and butter until combined. Add powdered sugar and beat until smooth. Add 1 tablespoon milk, extract and lemon zest and beat until combined. If the frosting is too thick add additional milk to thin it out.Spread the frosting on the cooled cake and top with shredded coconut and lemon zest.