My dad has always loved simple cakes—anything coconut, lemon, or classic vanilla. Since our family doesn’t eat a lot of sweets, I wanted to make something special but a little lighter. This coconut lemon cake is gluten-free, not too sweet, and full of the flavors he loves most. A small way to say thank you for all the big things he does.

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COCONUT LEMON CAKE

This coconut lemon cake is made with gluten-free flour, creamy Greek yogurt in place of butter, and rich coconut milk for moisture and flavor. Even with the lighter ingredients, it still has all the richness and decadence of a classic coconut cake—tender, flavorful, and just sweet enough. The lemon adds a fresh, zesty brightness that balances the coconut perfectly, while the yogurt keeps the crumb soft and satisfying. It’s a feel-good treat that doesn’t sacrifice taste, made with my dad’s favorite flavors in mind.

INGREDIENTS

Cake Batter – Ingredient Swaps

Gluten-free all-purpose flour – replaces regular all-purpose flour (for a gluten-free version)
Greek yogurt (1 cup) – replaces butter or oil (for moisture and richness)
Water (¾ cup) – helps to thin the batter in place of traditional milk or buttermilk
Eggs + egg whites – provide structure and lift (egg whites keep it lighter)
Light canned coconut milk (½ cup) – replaces coconut cream
Coconut extract – enhances coconut flavor
Vanilla extract – adds depth and warmth to the flavor
Lemon zest – adds fresh citrus brightness
Sugar (¾ cup) – sweetens the cake; used in moderation compared to traditional cakes
Baking powder & baking soda – leavening agents to help the cake rise
Salt – balances sweetness and enhances flavor

Frosting – Ingredient Swaps

Cream cheese – provides classic tangy richness
Greek yogurt (4 oz) – replaces butter, lightening the frosting while keeping it creamy
Powdered sugar – sweetens while offering a refined sugar-free option if using erythritol
Light canned coconut milk (¼ cup) – adds creaminess and coconut flavor
Unsweetened shredded coconut – adds texture and a classic coconut cake finish
Vanilla extract – enhances overall flavor

HOW TO MAKE THIS DESSERT

Step 1:
Preheat your oven to 350°F (175°C). Grease and lightly flour your cake pans or muffin tins to prevent sticking.

Step 2:
In a small bowl, whisk together the Greek yogurt and water until the mixture is smooth and pourable.

Step 3:
In a large bowl, whisk together all the dry ingredients: gluten-free flour, sugar, baking powder, baking soda, and salt.

Step 4:
In a separate bowl, beat the eggs and egg whites. Then add the yogurt mixture, coconut milk, vanilla extract, and coconut extract, mixing until smooth.

Step 5:
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix—this helps keep the cake tender.

Step 6:
Pour the batter into the prepared cake pans. If you are making multiple layers, you can repeat this step with additional batches of batter.

Step 7:
Bake for 30–40 minutes, depending on the size of your pans. The cake is done when a toothpick inserted in the center comes out clean.

Step 8:
Allow the cake to cool completely. Once cooled, use a serrated knife to carefully trim off any domed tops to create flat, even layers for frosting.

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FROSTING:

Step 1:
In a large bowl, beat the softened cream cheese and Greek yogurt together until the mixture is smooth and creamy.

Step 2:
Gradually add the powdered sugar (or powdered erythritol), about ½ cup at a time, beating well after each addition. Continue until the frosting reaches your desired sweetness and consistency.

Step 3:
Add the light canned coconut milk and vanilla extract, and mix until fully combined and silky.

Step 4:
Place the frosting in the fridge for 15–30 minutes to help it firm up slightly, making it easier to spread and pipe.

Step 5:
Once the cake is cooled and leveled, pipe frosting along the perimeter of each layer, then gently place the next layer on top. Frost the outside of the cake generously, then press shredded coconut onto the sides for a beautiful, textured finish.

Yield: 8 slices