Coconut Lemon Loaf Cake
Coconut Lemon Loaf Cake is a delightful treat that brings a burst of sunshine with every slice. The combination of coconut and lemon creates a moist, fluffy cake that’s perfect for any occasion, whether it’s a cozy afternoon tea or a festive brunch. This cake is simple to make and is sure to impress your family and friends with its light texture and refreshing flavor. Let’s dive into making this lovely loaf cake that you won’t want to miss!
What Goes into This Coconut Lemon Loaf Cake
To get started, you’ll need the following ingredients:
- 190 grams all-purpose flour
- 60 grams shredded coconut
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 115 grams unsalted butter
- 150 grams granulated white sugar
- 3 large eggs (at room temperature)
- Juice of 1/2 lemon
- Zest of 1/2 lemon
- 240 grams Greek yogurt
Step-by-Step Coconut Lemon Loaf Cake Recipe
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Preheat your oven to 190 degrees C (375 degrees F). Grease and line a 9 x 5 inch loaf tin with parchment paper.
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In a medium bowl, sift together the all-purpose flour, shredded coconut, baking powder, and salt. Set this mixture aside for later.
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In the bowl of your electric mixer, mix the unsalted butter on high speed for about 30 seconds. Then, add the granulated sugar and beat this mixture for 2-3 minutes until it turns pale and fluffy.
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Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides as you mix. This mixing process will take another 2-3 minutes.
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Gently fold in half of the flour mixture until it’s just incorporated.
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Mix in all the Greek yogurt along with the lemon juice, and then fold in the remaining flour mixture until just combined.
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Pour the batter into the prepared loaf pan, smoothing out the top. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
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Once baked, remove the loaf from the oven and place it on a wire rack to cool for about 5 minutes. Then, carefully remove it from the pan and take off the parchment paper. Allow it to cool completely.
This Coconut Lemon Loaf Cake can be stored in an airtight container at room temperature for up to three days.
Serve & Enjoy Coconut Lemon Loaf Cake
When it comes to serving Coconut Lemon Loaf Cake, there are so many delightful ways to enjoy it. Slice the loaf into thick pieces and serve it plain for a simple treat, or add a spread of butter for added flavor. If you’re feeling extra indulgent, a drizzle of lemon glaze or a dusting of powdered sugar on top can create a beautiful presentation.
Pair this cake with a refreshing cup of tea or coffee, and you have the perfect afternoon snack. For a more festive touch, consider serving it with fresh berries and a dollop of whipped cream.
Helpful Tricks for Coconut Lemon Loaf Cake
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Baking Tip: Make sure your eggs are at room temperature as this helps them blend better with the butter and sugar, creating a light texture.
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Flavor Variation: If you want to experiment, you could add a tablespoon or two of poppy seeds for a delightful twist or include a bit of vanilla extract for extra depth in flavor.
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Storage Tip: If you find you have leftovers, you can freeze slices of the cake. Just wrap them securely in plastic wrap and store them in an airtight container in the freezer. Thaw when you’re ready to enjoy!
Coconut Lemon Loaf Cake: Frequently Asked Questions
Q: Can I use other types of yogurt in this recipe?
A: Yes, you can substitute Greek yogurt with regular yogurt, but the texture may be slightly different.
Q: How can I tell when the cake is done baking?
A: A toothpick inserted into the center should come out clean or with just a few crumbs stuck to it.
Q: Is there a way to make this cake gluten-free?
A: Absolutely! You can substitute the all-purpose flour with a gluten-free all-purpose blend, and it should work well.
Don’t wait any longer; it’s time to give this Coconut Lemon Loaf Cake a try! With its delicious flavors and inviting aroma, this cake is sure to become a favorite in your home. Happy baking!
Coconut Lemon Loaf Cake
Ingredients
Dry Ingredients
- 190 grams all-purpose flour
- 60 grams shredded coconut
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 115 grams unsalted butter softened
- 150 grams granulated white sugar
- 3 large eggs at room temperature
- Juice of 1/2 lemon lemon juice
- Zest of 1/2 lemon lemon zest
- 240 grams Greek yogurt
Instructions
Preparation
- Preheat your oven to 190 degrees C (375 degrees F). Grease and line a 9 x 5 inch loaf tin with parchment paper.
- In a medium bowl, sift together the all-purpose flour, shredded coconut, baking powder, and salt. Set this mixture aside for later.
Mixing
- In the bowl of your electric mixer, mix the unsalted butter on high speed for about 30 seconds.
- Add the granulated sugar and beat this mixture for 2-3 minutes until it turns pale and fluffy.
- Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides as you mix.
- This mixing process will take another 2-3 minutes.
- Gently fold in half of the flour mixture until it’s just incorporated.
- Mix in all the Greek yogurt along with the lemon juice, and then fold in the remaining flour mixture until just combined.
Baking
- Pour the batter into the prepared loaf pan, smoothing out the top.
- Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove the loaf from the oven and place it on a wire rack to cool for about 5 minutes.
- Carefully remove it from the pan and take off the parchment paper. Allow it to cool completely.
