Lemon Yogurt Cake with Coconut

Name: Lemon Yogurt Cake with Coconut
Ingredients: 8 ounces coconut oil (at room temperature) plus more for pan; 1/12 cup granulated sugar (divided); 4 large eggs (at room temperature); 1 tablespoon finely grated lemon zest (or more to taste); 1 teaspoon vanilla extract; 2 ½ cup all-purpose flour (plus more for dusting pan); 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon kosher salt; 1 ½ cup lemon yogurt (may substitute plain); 7 ounces finely ground unsweetened coconut flakes (may substitute ground nuts) easily accomplished in a food processor; ½ cup freshly squeezed lemon juice; fresh berries (optional)

www.sippitysup.com

Lemon Yogurt Cake is lemony and moist. It's terrific all on it's own. It's not too sweet making it a good breakfast or afternoon snack served with coffee.

View full recipe on www.sippitysup.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sippitysup.com.

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Ingredients

8 ounces coconut oil (at room temperature) plus more for pan
1/12 cup granulated sugar (divided)
4 large eggs (at room temperature)
1 tablespoon finely grated lemon zest (or more to taste)
1 teaspoon vanilla extract
2 ½ cup all-purpose flour (plus more for dusting pan)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 ½ cup lemon yogurt (may substitute plain)
7 ounces finely ground unsweetened coconut flakes (may substitute ground nuts) easily accomplished in a food processor
½ cup freshly squeezed lemon juice
fresh berries (optional)