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Coconut Lemon Coffee Cake
This coconut lemon cake is proof that lighter desserts can still feel indulgent. Made with Fiber Gourmet Flour Blend, bright lemon zest, and a sweet shredded coconut topping, it delivers a refreshing way to enjoy something sweet without going overboard.
At Fiber Gourmet, we believe dessert should never feel like a compromise. This coconut lemon coffee cake delivers bright citrus flavor, rich coconut texture, and a soft, tender crumb while keeping things lighter than traditional versions. It is the kind of cake that works just as well for a casual weeknight treat as it does for spring gatherings.
1 1/2 cups Fiber Gourmet Flour Blend
1 tsp baking powder
1/4 tsp kosher salt
2 tsp vanilla extract
2 tsp lemon zest
3/4 cup granulated monk fruit
3/4 cup milk
3 whole eggs
1/2 cup Greek yogurt
1/3 cup coconut oil
2/3 cup brown sugar substitute (brown granulate)
2 tbsp milk
1 cup unsweetened shredded coconut
Don't skip the yogurt: The Greek yogurt is key to this recipe—it provides the perfect amount of acidity to activate the leavening agents and keeps the crumb incredibly moist.
Zest before you squeeze: If you want extra lemon punch, always zest the fresh lemon before cutting it. The essential oils in the zest provide that vibrant, bakery-style aroma.
Watch the coconut topping: Shredded coconut can go from perfectly toasted to over-browned quickly. If the top looks dark around the 30-minute mark, loosely tent a piece of foil over the pan.
The toothpick test: Ensure a toothpick inserted right into the center of the cake comes out completely clean or with just a few dry crumbs before pulling it out of the oven.
Preheat the oven to 350°F and grease your baking pan. In a medium bowl, mix together the Fiber Gourmet Flour Blend, baking powder, and salt.
In a separate bowl, whisk together the eggs, granulated monk fruit, milk, vanilla extract, lemon zest, and Greek yogurt until completely smooth.
Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix to keep the cake light. Pour the batter evenly into your prepared pan.
Melt the coconut oil, then stir in the brown granulated sweetener and milk. Fold in the unsweetened shredded coconut until combined. Sprinkle this topping evenly over the cake batter. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely before slicing.
Allow the cake to cool slightly before spreading the frosting over the top.
Finish with a generous sprinkle of dye-free sprinkles for a festive dot cake appearance.
Fiber Gourmet Flour Blend is designed to help you enjoy your favorite baked goods while increasing fiber intake. It performs similarly to traditional all-purpose flour
while providing more fiber, making it an easy swap for creating lighter
desserts without sacrificing texture.
In this recipe, Fiber Gourmet Flour Blend creates a soft, tender crumb that pairs perfectly with the creamy frosting and colorful sprinkles.
Yes! Our Flour Blend works beautifully with real sugars. You can replace the granulated monk fruit and brown granulate 1:1 with standard white sugar and traditional brown sugar.
Absolutely. Swap the regular milk for any unsweetened plant-based milk (like almond or coconut milk), and replace the Greek yogurt with a thick, plain dairy-free yogurt alternative.
Because of the moisture from the Greek yogurt, this cake stays fresh when stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze individual slices wrapped tightly for up to 3 months.
Our versatile Flour Blend delivers the exact same weight, volume, and texture as traditional all-purpose flour, but packs a massive fiber boost with fewer calories. It's the easiest upgrade for your baking routine!
Turn your favorite baked goods into lighter, high-fiber treats. Sweet, savory, and satisfying recipes made with Fiber Gourmet Flour Blend.
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