Description
A delightful Coconut Lemon Loaf Cake that combines tropical coconut flavor with zesty lemon for a moist and luscious treat.
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
- 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
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Prepare a 9 x 5 inch loaf tin by greasing it and lining it with parchment paper.
- In a medium bowl, sift together the all-purpose flour, shredded coconut, lemon zest, baking powder, and salt. Set this mixture aside for later use.
- In the bowl of your electric mixer, start mixing the unsalted butter on high speed for about 30 seconds, until it becomes creamy.
- Add the granulated sugar to the butter and beat the mixture for another 2-3 minutes until it appears pale and fluffy.
- One at a time, add the eggs to the mixture, making sure to mix well after each addition. Don’t forget to scrape down the sides of the bowl as you mix, which will take an additional 2-3 minutes.
- Incorporate half of the flour mixture into the batter, folding until just combined.
- Mix in all the Greek yogurt along with the lemon juice, folding gently.
- Add the remaining flour mixture and fold until just incorporated, being careful not to overmix.
- Pour the batter into the prepared loaf pan and bake for 35 to 40 minutes. Check if it’s done by inserting a toothpick into the center; it should come out clean.
- Once done, remove the cake from the oven and let it cool in the pan for about 5 minutes. Carefully remove it from the pan and peel off the parchment paper.
- Allow the cake to cool completely on a wire rack.
Notes
Store in an airtight container at room temperature for up to three days. Can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American