Coconut Lemon Loaf Cake
Indulge in the delightful flavors of Coconut Lemon Loaf Cake, a perfect treat for any gathering or a cozy afternoon snack. This moist and fluffy loaf combines the zesty brightness of fresh lemon juice with the tropical sweetness of shredded coconut, creating a harmonious blend that will leave your taste buds craving more. Ideal for breakfast, brunch, or dessert, this cake is easy to make and stays fresh for several days. Serve it with fresh berries or a dollop of whipped cream to elevate your experience. Get ready to impress your family and friends with this refreshing and delicious Coconut Lemon Loaf Cake!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- 3/4 cup granulated sugar
- 3 large eggs
- Juice and zest of 1/2 lemon
- 1 cup Greek yogurt
Instructions
- Preheat your oven to 375°F (190°C) and prepare a 9 x 5 inch loaf tin by greasing and lining it with parchment paper.
- In a medium bowl, sift together flour, shredded coconut, baking powder, and salt; set aside.
- In an electric mixer bowl, cream the butter until smooth, then gradually add sugar and beat until fluffy. Add eggs one at a time, mixing well after each addition.
- Gently fold in half of the dry mixture, followed by the Greek yogurt combined with lemon juice, then fold in the remaining dry ingredients until just combined.
- Pour batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted comes out clean. Allow cooling on a wire rack before slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Find it online: https://musttrymeals.com/coconut-lemon-loaf-cake/