Simple but lovely little treats with a bright lemon flavour, a hint of creamy coconut, and a beautiful, tender crumb. A quick lemony doughnut-style glaze and tart raspberries make them just so “extra” that you won’t even miss the buttercream.
My kiddos love that “coffee shop” lemon loaf. But really… once they’re done with that top layer on the slice (you know, the part with the frosting?), the remnants are left to dry out and crumble all the way to the purgatory that exists solely for mediocre baked goods.Jump to Recipe
I set out to make a lemon loaf cake one weekend a little while ago, with a reasonable amount of butter and sugar and yogurt for good measure. We wanted a cake that holds it’s own with lemony flavour, and an enticing glaze-to-cake ratio that ensures every bite is just as delicious as the first.
In the middle of getting the lemon yogurt cake recipe just right, we needed an impromptu treat to bring to a friend’s home but it had to be completely dairy free. My girl and I decided to stay with the lemon cake idea but swap out the butter and yogurt with coconut oil and full-fat coconut milk.
Who knew lemon and coconut were such a dreamy combo?!
The buttery lemon cake is still on my mind, but these little beauties deserve their own moment to shine.
The doughnut-style glaze echos that sweet-tart balance, and while the freeze-dried raspberries are admittedly hard to find (I can’t pass by a Trader Joes without obsessively stocking up), fresh berries would be just as lovely and maybe even more so.
And if you’re a true coconut fan, adding some sweetened shredded coconut to the cake batter or sprinkling some toasted coconut flakes on the glaze would be so incredibly delicious.
Glazed Lemon Coconut Cupcakes
- ¾ cup melted coconut oil, cooled to room temp
- 1¾ cup granulated sugar
- 3 eggs
- 2 tsp vanilla
- 2 tbsp lemon zest
- 2 cups all purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup full-fat coconut milk (from a can)
- 2 tbsp freshly squeezed lemon juice
- 1½ cups icing sugar
- 2 tsp lemon zest
- pinch salt
- 3 tbsp freshly squeezed lemon juice (plus more if needed)
- freeze dried raspberries, chopped (optional)
- shredded coconut, toasted (optional)
- Preheat oven to 350ºF and place paper cupcake liners in two cupcake pans.
- In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
- Using an electric mixer, combine the coconut oil and sugar on medium-low speed for several minutes until lighter in colour and texture, scraping down the sides of the bowl as needed.
- Add eggs one at a time, beating after each addition until thoroughly mixed, then add the vanilla and lemon zest.
- With the mixer on low, alternate the flour and coconut milk by adding half the flour mixture then half of the coconut milk with the lemon juice. Once mostly combined, and the remaining flour then the coconut milk, mixing until thoroughly combined.
- Scoop the batter into the prepared pans using a large cookie scoop or a spoon, ensuring the batter is evenly divided between 24 cupcakes.
- Bake for a total of 20-23 minutes, checking around the 18-minute mark to see if the pans need to be rotated for even baking. The cupcakes will look set and spring back slightly when touched. Remove from the oven and let cool completely.
Prepare the glaze:
- Put the icing sugar into a medium bowl with the salt and lemon zest, then add the lemon juice. Stir until completely smooth – cover and set aside. If your glaze seizes up before you’re ready to finish the cupcakes, you can smooth it out by stirring in a little more lemon juice or coconut milk.
- Dip the tops of the cupcakes into the glaze, letting the excess drip off before setting aside. If you want to build up the layer of the glaze, let the first layer dry, then dip it again or drizzle more over the top.
- While the glaze is still wet, sprinkle cupcakes with freeze-dried raspberries and/or shredded coconut. Fresh berries or even extra lemon zest would also be perfect. Serve while the glaze is soft or wait until it sets for a packable treat. Enjoy!
I hope you’re as pleasantly surprised by these sweet little cakes as I was. Perfect for any occasion that calls for a hand held treat, with just the right amount of enthusiasm without going over the top decadent. And especially perfect if you need a something dairy free.
Don’t forget to tag me @myfamilyfoodlife #myfamilyfoodlife so I can see your creations too!