Description
Coconut Lemon Loaf Cake is a delightful treat that perfectly balances the bright, zesty flavor of fresh lemons with the sweet, tropical taste of coconut. This light and fluffy cake is ideal for any occasion, whether enjoyed as a breakfast option, a snack during the day, or as a dessert at gatherings. With its moist texture and refreshing flavor profile, this loaf will surely become a favorite in your recipe collection.
Ingredients
Scale
- 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
- 3/4 cup granulated sugar
- 3 eggs (room temperature)
- Juice and zest of 1/2 lemon
- 1 cup Greek yogurt
Instructions
- Preheat oven to 375°F (190°C). Grease and line a 9 x 5 inch loaf tin with parchment paper.
- In a medium bowl, sift together flour, shredded coconut, baking powder, and salt. Set aside.
- In an electric mixer bowl, cream butter until smooth. Add sugar and beat until pale and fluffy (about 3 minutes).
- Add eggs one at a time, beating well after each addition.
- Gradually incorporate half of the dry ingredients into the wet mixture. Then add Greek yogurt along with lemon juice and zest. Finally, fold in the remaining dry ingredients until just combined.
- Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
- Cool in the pan for five minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 207
- Sugar: 10g
- Sodium: 98mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 36mg