Easy Lemon Coconut Skillet Cake – All lemon lovers will delight in this easy recipe with an extra lemony flavor and soaked in a sweet lemon coconut glaze.

I’m obsessed with skillet cakes lately, and this Easy Lemon Coconut Skillet Cake is perfect for those lemon lovers! It packs a lemony flavor punch for sure! From the lemon zest and lemon juice to the sweet lemony glaze soaked into the cake, those lemon lovers will not be disappointed!

There’s just something about a skillet dessert that I love! It’s perfect when you want a little something sweet but don’t want to make a whole big cake. I’ve made my share of skillet recipes like this Lemon Blueberry Skillet Cake, this S’mores Cookie Pie, and this Peach Pecan Skillet Cake. I’d love for you to try them all!

What do you need to make this Easy Lemon Coconut Skillet Cake?

all purpose flour
granulated sugar
baking powder
baking soa
kosher salt
vanilla greek yogurt
egg
melted butter
milk
lemon zest
lemon juice
coconut

Helpful Recipe Tips:

I recommend having 3 lemons on hand. I can make this recipe including the glaze with only 2 lemons, but I would have 1 extra just in case one lemon isn’t very juicy!
I like to use a 10 inch cast iron skillet for this recipe. If you don’t have one, you can make this in a smaller casserole dish, but baking time will need to be adjusted. But a cast iron skillet comes in handy in so many recipes!!! It’s one of my favorite tools in my kitchen!

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Easy Lemon Coconut Skillet Cake

Easy Lemon Coconut Skillet Cake - All lemon lovers will delight in this easy recipe with an extra lemony flavor and soaked in a sweet lemon coconut glaze.

Ingredients

2 cups (240 g) all purpose flour
1 cup (200 g) granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1 cup vanilla greek yogurt
1 egg
1/3 cup butter, melted
2 tbsp milk
2 tbsp lemon zest
2 tbsp lemon juice
1/2 cup shredded sweetened coconut

Glaze

1/3 cup lemon juice
1/4 cup granulated suagr
1/4 cup shredded sweetened coconut

Instructions

Preheat oven to 400 degrees. Spray cast iron skillet with cooking spray.
In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, and lemon zest.
Stir in yogurt, egg, butter, milk, and lemon juice until well combined. Stir in coconut.
Pour batter into sprayed cast iron skillet. Bake at 400 degrees for 8 minutes. REDUCE temperature to 350 degrees and bake another 12 to 15 minutes.
Make the glaze as soon as cake is out of oven by heating lemon juice and sugar until sugar is dissolved. Remove from heat and stir in coconut.
Poke holes with a fork all over the warm cake and pour glaze and spread over the top. Allow to cool before cutting.

Notes

I used 2 large lemons for this recipe. Have 3 on hand in case you don't have enough juice.

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