Coconut Lemon Loaf Cake
A delightful and moist Coconut Lemon Loaf Cake that combines the refreshing flavors of coconut and lemon, perfect for any occasion.
Servings: 8 pieces
Calories: 210kcal
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.
Notes
You can store the cake in an airtight container at room temperature for up to three days. For serving, add butter, lemon glaze, or powdered sugar to enhance flavor.