How to prepare Lemon Coconut Loaf
1 1/4 cup all purpose flour
1/4 cup desiccated coconut plus extra for topping
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon turmeric powder optional
1/2 cup sugar
1/2 – 1 teaspoon lemon zest
1/4 cup lemon juice~4 lemons zest the lemons first
1/4 cup coconut oil melted
1/4 cup yogurt
Water as required
butter to grease loaf tin
4-5 thin lemon slices
1 teaspoon desiccated coconut
2-3 tablespoons icing sugar
juice of half lemon
Lemon Coconut Loaf
Preheat oven at 180°C.
Now combine the flour, desiccated coconut, baking soda, baking powder, turmeric powder and salt into large bowl. Run a whisk through ingredients or pass through a sieve.
In a medium bowl, rub the lemon zest with the sugar at your fingertips, until you get a nice citrus aroma. Now add the lemon juice, coconut oil, yogurt and egg into the sugar, along with 2-3 tablespoons of water. Using an electric whisk, beat on medium speed for 2-3 minutes. Tip: Ensuring all ingredients are at room temperature is ideal or the coconut oil may turn into slightly solidified bits. No harm done, it will all get incorporated when you beat in the flour.
Coat the bottom and its sides for a regular loaf tin (9 X 5.5 inches) with 1-2 teaspoons of soft butter.
Scrape it out the prepared batter into loaf tin and smoothen out with a spatula.
Arrange a few lemon slices on the top and sprinkle some desiccated coconut all over.
Bake in the preheated oven at 180C for 30 minutes. If you are using a narrower loaf tin, the cake will have more height in which cake bake for a while longer until a tester comes out clean.
Once the cake is out of the oven, in a small cup combine the icing sugar with juice of half a lemon. Pour this drizzle into the crevices of the cake.
Wait for 5-7 minutes to mold the cake. Cool on a wire rack for 15-20 minutes and cut into slices of desired thickness.