Wednesday, March 10, 2021 10 mins read

Wednesday, March 10, 2021 10 mins read

Lemon & Coconut Cake featuring Ogden’s Own Distillery

This dessert is simply heavenly!

Ogden’s Own Distillery’s gears started turning in the early 2000s when founder Tim Smith was fiddling with recipes. He landed on a recipe that would become their Underground Herbal Spirit. With a product in hand, Tim needed a distillery to back it. With some help from Steve Conlin, they opened the doors to Ogden’s Own Distillery in 2009.

Ogden's Own Distillery prides itself on making flavors that aren't overwhelmingly sugary. Their vanilla-flavored vodka, Five Wives Heavenly, is certainly no exception. The base vodka is distilled from 100% corn before being infused with delightfully sweet vanilla. Every splash of Heavenly brings warming and rich vanilla to coat your taste buds. But it never reaches a point of being overly sweet or sugary.

This vanilla flavored vodka plays perfectly with a lemon cake and coconut topping! Start mixing up your new favorite recipe.

You’ll Need:

For the Cake:

¼ c. Butter

1.75 c. Granulated Sugar

4 Large Eggs

1 Tbsp. Grated Lemon Rind

2 tsp. Almond Extract

8 oz. Cream Cheese

¾ c. Five Wives Heavenly

1 Tbsp. Baking Powder

1 Tbsp. Baking Soda

¼ c. Milk

1 Tbsp. Fresh Lemon Juice

½ Tbsp. Salt

½ c. Chopped Almonds

For the Topping:

¼ c. Five Wives Heavenly

1 c. Powdered Sugar

1 c. Coconut Flakes

2 Tbsp. Fresh Lemon Juice


Ready in 60 minutes. Serves 12. Mix butter, sugar, egg yolks, lemon rind, and vanilla extract in a bowl until light and fluffy.

Combine cream cheese and vodka in a smaller bowl. In a separate bowl, sift flour, baking powder, baking soda, and salt. Alternatively, add flour/cream cheese mixture to butter mix, beating within each addition; continue until mixture is light.

In a clean bowl, combine almond extract with egg whites and beat until thick. Gently add this combination to the cake batter along with chopped almonds.

Once all combined, pour batter into a prepared pan and bake for 50-55 minutes. Let cool in oven for 10, then remove and let sit to fully cool. 

For topping: Combine vodka, powdered sugar, and lemon juice in a saucepan and cook on low heat for 5 minutes. Cool slightly, then thinly pour over cake. Sprinkle coconut flakes before cake cools completely. Let sit for 1 hour before serving.

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