Low Calorie Lemon Coconut Snack Cake

You want cake… but not the “I need a nap after one bite” kind

I get it. Sometimes you crave something sweet, soft, and snackable, but you also want to feel like a responsible adult afterward. Enter Low Calorie Lemon Coconut Snack Cake — light, zesty, and just enough coconutty sweetness to make your taste buds happy without destroying your diet.

Think of it as sunshine in cake form — tangy, moist, and slightly tropical, all in a guilt-free slice. Perfect for snack time, tea, or dessert that doesn’t make you question life choices.

Why This Recipe is Awesome

Here’s why this lemon coconut cake is basically your new best friend:

• Low calorie but still moist and flavorful
• Light frosting optional — or skip entirely and still delicious
• Tangy lemon + sweet coconut = perfect combo
• Quick and easy — minimal ingredients, max flavor
• Perfect for slicing, snacking, or packing in lunchboxes

It’s the kind of cake that’s flexible, forgiving, and just makes you happy without weighing you down.

Ingredients You’ll Need

Simple, fresh, and flavorful:

Cake:

• 1 cup whole wheat flour – for a little extra fiber
• ¼ cup almond flour – adds subtle nuttiness
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• Pinch of salt
• 2 large eggs – room temperature
• ¼ cup unsweetened applesauce – moistness without oil
• ¼ cup honey or maple syrup – adjust sweetness to taste
• Zest of 1 lemon – bright flavor
• 2 tablespoons fresh lemon juice
• ¼ cup low-fat milk – dairy or plant-based
• ¼ cup unsweetened shredded coconut

Optional Light Glaze:

• 2 tablespoons powdered sugar – optional
• 1 teaspoon fresh lemon juice

That’s it — simple ingredients, tropical flavors, no unnecessary extras.

Step-by-Step Instructions

1. Preheat Oven and Prep Pan

Preheat your oven to 350°F (175°C).

Grease a small loaf pan or line it with parchment paper.

2. Mix Dry Ingredients

In a bowl, combine whole wheat flour, almond flour, baking powder, baking soda, salt, and shredded coconut.

Whisk together to distribute evenly.

3. Mix Wet Ingredients

In another bowl, whisk together eggs, applesauce, honey, lemon zest, lemon juice, and milk.

Ensure it’s smooth and slightly glossy.

4. Combine Wet and Dry

Gradually fold dry ingredients into wet mixture until just combined.

Pro tip: don’t overmix — overworked batter = dense cake.

5. Pour Batter into Pan

Pour the batter into the prepared loaf pan and smooth the top.

Optional: sprinkle a little extra shredded coconut on top for texture and look.

6. Bake

Bake for 25–30 minutes, or until a toothpick inserted comes out clean.

Let the cake cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.

7. Add Optional Glaze

If desired, mix powdered sugar with lemon juice to make a light glaze.

Drizzle over the cooled cake for a touch of extra sweetness and tang.

8. Slice and Serve

Cut into slices or squares and enjoy!

Perfect for a snack, light dessert, or morning pick-me-up.

Common Mistakes to Avoid

• Overmixing batter – keeps cake light and fluffy
• Skipping lemon zest – zest adds the zing, not just juice
• Using sweetened coconut – unsweetened keeps calories low
• Not checking baking time – oven temps vary, check early
• Skipping chilling for glaze – glaze spreads better on cooled cake

Alternatives & Substitutions

• Flour swaps: Almond flour or oat flour can replace part of whole wheat flour
• Milk options: Almond, oat, soy, or regular milk all work
• Sweetener swaps: Maple syrup or agave instead of honey
• Extra flavor: Add ½ teaspoon vanilla or 1 teaspoon coconut extract
• Fruit variations: Fold in blueberries or raspberries for a fruity twist

This recipe is forgiving and versatile — feel free to experiment while keeping it light and fresh.

FAQ (Frequently Asked Questions)

1. Is this cake really low calorie?

Yes! Applesauce replaces oil, minimal honey is used, and shredded coconut adds flavor without too many calories.

2. Can I make it ahead of time?

Yes. Store in an airtight container at room temperature for 2–3 days or in the fridge for up to 5 days.

3. Can I freeze it?

Absolutely. Wrap tightly and freeze for up to 1 month. Thaw before serving.

4. Can I use regular sugar instead of honey?

Technically yes, but honey adds moisture and a subtle flavor that pairs perfectly with lemon.

5. Can I make it gluten-free?

Yes. Replace whole wheat flour with a gluten-free blend and keep almond flour.

6. Can I skip the glaze?

Definitely! The cake is delicious on its own. Glaze is purely optional.

7. Can I make muffins instead of a loaf?

Yes! Bake in a muffin tin for 12–14 minutes. Adjust baking time accordingly.

Final Thoughts

Low Calorie Lemon Coconut Snack Cake is light, tangy, and tropical — perfect for when you want a snackable cake that doesn’t weigh you down.

It’s simple, versatile, and forgiving, with bright lemon flavor and a hint of coconut in every bite.

Mix, bake, slice, and enjoy guilt-free sunshine in cake form — snack time just got a serious upgrade.