why make this recipe
Coconut Lemon Loaf Cake is a delightful treat that combines the tropical flavor of coconut with the zesty freshness of lemon. It’s a perfect cake for any occasion, whether you want something sweet for tea time, a light dessert, or even as a breakfast option. The combination of Greek yogurt keeps the loaf moist, while the lemon zest gives it a bright, cheerful flavor. Plus, it’s easy to make and looks great on any dessert table!
how to make Coconut Lemon Loaf Cake
Ingredients:
- 1 1/2 Cups all purpose flour/plain flour
- 1/2 Cup shredded coconut
- 2 Teaspoons baking powder
- 1/2 Teaspoon salt
- 1/2 Cup butter (unsalted)
- 3/4 Cup granulated white sugar
- 3 Eggs (at room temperature)
- Juice of 1/2 lemon
- Zest of 1/2 lemon
- 1 Cup Greek yogurt
Directions:
- Preheat your oven to 375 degrees F. Grease and line a 9 x 5 inch loaf tin with parchment paper.
- In a medium bowl, sift together the flour, shredded coconut, lemon zest, baking powder, and salt. Set it aside.
- In the bowl of your electric mixer, beat the butter on high speed for about 30 seconds. Then, add the sugar and mix for an additional 2-3 minutes until the mixture is pale and fluffy.
- Add the eggs one at a time, mixing well after each addition. Remember to scrape down the sides of the bowl while mixing. This process should take another 2-3 minutes.
- Add half of the flour mixture and fold it in until combined. Next, mix in all of the yogurt with the lemon juice and fold it in gently.
- Fold in the remaining flour until just incorporated.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 5 minutes. Then, remove it from the pan and take off the parchment paper. Allow it to cool completely.
- Store the cooled loaf in an airtight container on the counter for up to three days.
how to serve Coconut Lemon Loaf Cake
Coconut Lemon Loaf Cake is best served fresh and can be enjoyed on its own or with a light dusting of powdered sugar. For an extra treat, you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs wonderfully with a cup of tea or coffee.
how to store Coconut Lemon Loaf Cake
To store your Coconut Lemon Loaf Cake, keep it in an airtight container. It will stay fresh on the counter for up to three days. If you need to keep it longer, consider wrapping it tightly in plastic wrap and placing it in the fridge or freezer. When frozen, it can last for up to three months.
tips to make Coconut Lemon Loaf Cake
- Make sure your butter is at room temperature to ensure it mixes well with the sugar.
- Use fresh lemon juice and zest for the best flavor.
- Don’t overmix the batter after adding the flour, as this can make the cake dense.
- For added coconut flavor, you can toast the shredded coconut before mixing it in.
variation
You can experiment with different flavors by adding chopped nuts, such as walnuts or pecans, or even swapping out half of the coconut for chocolate chips for a delightful twist.
FAQs
Can I use coconut milk instead of yogurt?
Yes, you can substitute coconut milk for Greek yogurt, but it may change the texture slightly.
What if I don’t have a loaf pan?
You can use a round cake pan or a muffin tin. Adjust the baking time accordingly, as they will bake faster.
Can I add more lemon flavor?
Absolutely! You can add more lemon juice and zest according to your taste preference. Just be mindful of the batter’s consistency.
