Description
A moist and flavorful loaf cake combining zesty lemon and sweet coconut for a delightful 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, softened
- 3/4 cup granulated white sugar
- 3 large eggs, at room temperature
- Juice of 1/2 lemon
- Zest of 1/2 lemon
- 1 cup Greek yogurt
Instructions
- Preheat your oven to 375°F and grease a 9 x 5 inch loaf tin with parchment paper.
- Sift together the flour, shredded coconut, baking powder, and salt in a medium bowl. Set aside.
- Mix the softened butter on high speed for about 30 seconds until creamy. Add sugar and beat for 2-3 minutes until pale and fluffy.
- Add eggs one at a time, mixing well after each addition, scraping down the sides as needed.
- Fold in half of the flour mixture until incorporated, then add Greek yogurt and lemon juice, folding carefully.
- Pour the batter into the prepared tin and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for 5 minutes in the tin, then remove and cool completely on a wire rack before slicing.
Notes
For added texture, sprinkle extra coconut on top before baking. Serve with fresh lemon slices.