Description
A delightful blend of coconut and lemon flavors in a moist, fluffy loaf cake that evokes refreshing summer memories.
Ingredients
Scale
- 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, at room temperature
- 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°F (190°C). Grease and line a 9 x 5 inch loaf tin with parchment paper.
- Sift together the flour, shredded coconut, lemon zest, baking powder, and salt into a medium bowl. Set this mixture aside.
- Mix the butter in your electric mixer for about 30 seconds on high speed. Add the sugar and beat for an additional 2-3 minutes until pale and fluffy.
- Add the eggs, one at a time, mixing well after each addition and scraping down the sides as needed. This should take 2-3 minutes.
- Fold in half of the flour mixture until just incorporated.
- Mix in all the yogurt and lemon juice, folding until smooth.
- Finally, fold in the remaining flour mixture until just integrated. Pour the batter into the prepared pan.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and place on a wire rack to cool for about 5 minutes. Later, remove from the pan and discard the parchment paper. Allow it to cool completely.
Notes
For an enhanced flavor, consider toasting the shredded coconut before mixing it into the batter.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
Keywords: coconut cake, lemon loaf, summer dessert, baking, sweet treats
