Description
Indulge in the tropical delight of Coconut Lemon Loaf Cake, a perfect blend of zesty lemon and rich coconut flavors. This moist and fluffy cake is easy to prepare, making it an ideal treat for breakfast, brunch, or as a sweet afternoon snack. With its refreshing taste and tender crumb, this loaf is sure to impress at any gathering. Whether enjoyed plain or with toppings like fresh fruits or whipped cream, this cake brings a slice of sunshine to your day!
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 of 1/2 lemon
- Zest of 1/2 lemon
- 1 cup Greek yogurt
Instructions
- Preheat the oven to 375°F (190°C). Grease and line a 9 x 5 inch loaf tin with parchment paper.
- In a bowl, sift together the flour, shredded coconut, baking powder, and salt; set aside.
- In an electric mixer, cream the butter until smooth. Gradually add sugar and mix until fluffy. Add eggs one by one, mixing well after each addition.
- Gently fold in half of the dry ingredients, then stir in the Greek yogurt with lemon juice and zest. Finally, fold in the remaining dry ingredients until just combined.
- Pour the batter into the prepared loaf pan and bake for 35-40 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg