This moist Lemon Coconut Cake has a dense and almost juicy texture with golden edges. It reminds me of a warm lemon macaroon.
This recipe is wonderful as you can control the end result based on how long you cook it for. So if you’re after just a regular cake texture, you’d cook it until the top looks dry. The photos in this post are cooked in this way.
Whereas, if you’re after a creamy sauce-like layer on top (which is delicious) then you can cook it until the edges are starting to brown slightly but the centre still looks moist. Serve this version warm from the oven with vanilla ice cream.
I honestly love it both ways and like to make each one depending on what I feel like eating or serving.
How to make a cake stencil
To make the “Happy Easter” on the cake I simply created a DIY stencil to lay on the top of the cake while I dusted icing sugar over it. I found a font I liked on my computer and printed it out, traced it onto some baking paper, cut it out and used it as my stencil. The floral part was just something I drew free-hand on to the baking paper as an extra decoration.
You can easily do this with any silhouette image you find on the internet. If you’re interested in using the same stencil as I did, I created a PDF that you can download, print and use yourself! Just click on the link below to access it!
More vegan dessert recipes
Always make sure to read the whole recipe before you start to ensure you have all the ingredients AND to ask me any questions you have.
Vegan Moist Lemon Coconut Cake - Easter Edition
- 1/2 cup plain flour
- 1/2 cup coconut flour
- pinch of salt
- 3/4 cup cane sugar
- 1 teaspoon baking powder
- 1/2 cup coconut cream
- 2 tablespoons coconut oil softened
- 2 teaspoons lemon rind grated
- 1/2 teaspoon vanilla extract
- 1/4 cup lemon juice
- 3/4 cup hot water
- icing sugar to top
- Preheat the oven to 180°C (356°F) and grease a cake dish with vegan butter or oil.
- Mix the flours, salt, baking powder, 1/2 cup of the sugar and half of the lemon rind.
- Stir in the coconut oil, cream and vanilla extract. Spread the mixture into the cake dish.
- Sprinkle the rest of the sugar and lemon rind over the top. Combine the lemon juice and hot water to gently pour over the cake.
- Bake for 25-30 minutes. Less time if you want a pudding cake and more time if you want a moist cake.
- Let cool before dusting with icing sugar.