Description
Delight in the refreshing flavors of coconut and lemon with this moist Coconut Lemon Loaf Cake, perfect for any occasion.
Ingredients
- 1 1/2 Cups all-purpose flour
- 1/2 Cup shredded coconut
- 2 Teaspoons baking powder
- 1/2 Teaspoon salt
- 1/2 Cup unsalted butter, softened
- 3/4 Cup granulated white sugar
- 3 large eggs (at room temperature)
- Juice of 1/2 lemon
- Zest of 1/2 lemon
- 1 Cup Greek yogurt
Instructions
- Preheat the oven to 375°F and grease a 9 x 5 inch loaf tin lined with parchment paper.
- Sift together the flour, shredded coconut, baking powder, and salt in a medium bowl.
- Cream the softened butter on high speed for about 30 seconds until creamy.
- Add the granulated sugar and mix for 2-3 minutes until pale and fluffy.
- Incorporate the eggs one at a time, mixing well after each addition.
- Fold in half of the flour mixture until combined.
- Add the Greek yogurt and lemon juice, then fold gently to incorporate.
- Finish by adding the remaining flour mixture and fold until just combined.
- Pour the batter into the prepared loaf tin and smooth the top.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Cool on a wire rack for 5 minutes before removing from the tin and letting it cool completely.
Notes
For a more intense lemon flavor, add the zest of an entire lemon. Letting the cake rest improves taste and texture.
