There’s something so refreshing about a cake that balances tangy citrus with nutty and tropical flavors.
This Lemon, Coconut, and Pistachio Cake is moist, fragrant, and full of vibrant texture.
With a sweet lemon-coconut soak poured over the top, it stays incredibly tender for days, making it a perfect choice for brunch, afternoon tea, or a light dessert.
Why You’ll Love This Recipe
The lemon brings brightness and tang that pairs beautifully with the richness of coconut.
Shredded coconut and chopped pistachios add amazing texture in every bite.
The lemon-coconut soak keeps the cake moist and flavorful long after baking.
It’s an elegant loaf cake that’s simple to prepare but feels special enough for entertaining.
What You’ll Need (Ingredient Highlights)
Unsalted butter – provides richness and a soft crumb.
Shredded coconut – adds chew and tropical flavor both in the batter and as garnish.
Pistachios – bring nutty crunch; some finely chopped, others sprinkled on top.
Lemon zest and juice – deliver fresh citrus brightness.
Coconut milk – adds creaminess and subtle flavor, especially in the soak.
Granulated sugar – sweetens the cake and balances the tang.
Eggs – help structure and give the cake a tender texture.
Pro Tips Before You Start
Always whisk canned coconut milk before measuring to combine the separated cream and liquid.
Use room temperature butter and eggs for even mixing.
Line the loaf pan with parchment and leave overhangs—this makes removing the cake much easier.
Don’t skip the soak! It keeps the cake moist and intensifies the flavor.
How to Make Lemon, Coconut, and Pistachio Cake
Step 1 – Prepare the pan
Preheat oven to 350°F (175°C).
Grease an 8½ x 4½ x 2½-inch loaf pan, then line the bottom with parchment paper, leaving overhang on two sides.
Step 2 – Mix the dry ingredients
In a medium bowl, whisk together flour, ¼ cup shredded coconut, baking powder, salt, and baking soda.
Chop pistachios; reserve 2 tablespoons for garnish and finely chop the rest to mix into the flour.
Step 3 – Prepare the wet mixture
In a small bowl, whisk coconut milk, lemon zest, lemon juice, and vanilla (or almond) extract.
Step 4 – Cream butter and sugar
In a stand mixer with paddle attachment, beat butter and sugar on medium for 3–5 minutes until light and fluffy.
Add eggs one at a time, scraping the bowl after each.
Step 5 – Combine mixtures
On low speed, mix in half the flour mixture, then the coconut milk mixture, then the remaining flour.
Scrape the bowl to ensure everything is well blended.
Step 6 – Bake the cake
Transfer batter to the prepared loaf pan.
Bake 45–50 minutes, until golden and a cake tester comes out clean.
Cool in the pan for 15 minutes.
Step 7 – Make the soak
In a small saucepan, combine sugar, lemon juice, and coconut milk.
Simmer until sugar dissolves, then remove from heat.
Step 8 – Finish the cake
Pour syrup evenly over the warm cake.
Sprinkle with reserved pistachios and remaining 1 tablespoon shredded coconut.
Let cool completely.
Step 9 – Serve
Use the parchment overhang to lift cake from the pan. Slice and serve.
This cake stays fresh for up to 3 days at room temperature.
What to Serve It With
Pair with hot tea, such as Earl Grey or chamomile.
Serve alongside fresh berries for extra brightness.
Add a dollop of whipped cream or Greek yogurt for a creamy contrast.
Enjoy as a light breakfast treat with coffee.
Variations / Substitutions
Swap pistachios for almonds or walnuts if preferred.
Add a few drops of almond extract for a nutty twist.
Top with a simple lemon glaze instead of the coconut soak.
Use gluten-free all-purpose flour for a gluten-free version.
Storage & Leftovers
Store wrapped at room temperature for up to 3 days.
Refrigerate for up to 5 days, though it may firm up slightly.
Freeze tightly wrapped slices for up to 2 months; thaw at room temp.
FAQs
Can I use sweetened coconut instead of unsweetened?
Yes, but reduce the sugar slightly to balance the sweetness.
Do I need fresh lemons or can I use bottled juice?
Fresh is best for zest and vibrant flavor, but bottled juice works in a pinch.
Can I make this cake in advance?
Absolutely—the flavor develops more after a day as the soak settles in.
What if I don’t have coconut milk?
You can substitute whole milk or heavy cream, though the flavor will be less tropical.
Can I double this recipe?
Yes, bake in two loaf pans or a larger bundt pan (adjust baking time accordingly).
What makes this cake moist?
The combination of butter, coconut milk, and the lemon-coconut soak ensures a tender crumb.
Final Thoughts
This Lemon, Coconut, and Pistachio Cake is a bright, nutty, and tropical dessert that’s surprisingly easy to bake.
The soak takes it over the top, making each bite moist and flavorful.
Whether served for brunch, tea time, or dessert, it’s a recipe you’ll come back to again and again.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.