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With toasty, sun speckled days finally becoming the norm in my hood, and a rapidly increasing desire to raid every farmer’s market my eyes fall upon – my typically insane urge to bake non-stop has been progressively losing momentum the past few weeks.
It’s just a Summer thing – no biggie.
But, yesterday, with sheets of rain plummeting down fiercely from an ominous sky, and not an itch to go anywhere but back to bed, I was delighted to have an afternoon of creation, cake and coffee – the perfect cure for any down in the dumps day.
And thus, in just an hour and a half, Coconut Citrus Cake was born! And, let me tell ya folks, ahem – this baby is gorgeous! I was high five-ing myself all over the place.
It’s weird, but true.
Greek yogurt and coconut oil health this cake up!
Seriously, coconut oil is so so so so so mind blowing-ly good for your body – I’m obsessed with this stuff – get on it!
Greek yogurt is rich, thick, and makes the loaf tantalizingly tender. The triple threat bright citrus pop in every bite just sends this cake into dreamville!
I placed a dollop of fresh cream and a few delicate raspberries on mine, but the cake alone is enough to transform any face into a smiling one.
Coconut Citrus Cake – adapted from bon appetit
- 1 1/2 cups all-purpose flour, plus additional flour for dusting pan
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup sugar
- 1 tablespoon finely grated lemon zest
- 1 tablespoon finely grated lime zest
- 1 tablespoon finely grated orange zest
- 6 oz. whole-milk Greek yogurt
- 1/2 cup coconut oil (melted), plus additional oil for greasing cake pan
- 2 large eggs
- 1 teaspoon vanilla extract
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Instructions:Preheat oven to 350°. Coat pan with vegetable oil spray. Dust with flour; tap out excess.
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Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.
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Using your fingers, rub sugar with citrus zests in a large bowl until sugar is moist. Add yogurt, oil, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend.
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Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–55 minutes.
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Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely.
Sounds easy enough for me to try but what happened to the coconut?
Now I see it…was expecting it grated tbh 🙂
Do you think oat flour…spelt flour or something else could be substitued with good results?
Really fun perusing some of the recipes and seeing your great photos.
P.S. “Subscribe” isn’t working for me. Can I be added to your list some other way?
oh yum! i love citrus + coconut, so this cake looks just divine to me!
It’s a total tropical flavor explosion, perfect for Summer barbecues 😉
Yum! Look at all that zest. Citrusy!
Looks awesome! I made some triple citrus cookies the other day which were fantastically zingy – I can imagine the cake would be just as fantastic – it seems wonderfully light and fluffy too!
Triple citrus cookies sound way too addicting!
Freakin delish. I made coconut cookies the other day and they were incredible… but also less easy to waaaay overeat than other cookies. Win win. I want this cake!
Glad that you’re back! Rainy day baking is the best -no doubt about that! This cake looks great – I need to get some citrus into my life! 🙂
This looks like heaven. Simply heaven. It’s going on my list of things to make! 🙂
Hi Kate!! It’s totally worth making – promise!
I love coconut and this cake looks perfect!
I am falling deeper in love with coconut everyday!
I want to see a video of you high-fiving yourself. Just to see how its done, so I can replicate it at home:)
Love the looks of that citrus sugar!
Citrus sugar is a pretty sight, eh?
And I may just have to do a tutorial on “self-high-fiving 101” – we’ll see how much demand for it I get!