Introduction:
This Lemon Coconut Loaf Cake combines zesty citrus and tropical coconut, creating a moist and flavorful dessert. It’s ideal for brunches, tea time, or a simple yet elegant treat to share with friends and family.
The tangy lemon pairs beautifully with shredded coconut’s sweet, nutty flavor, making every bite irresistible.
Recipe:
Ingredients:
- For the Cake:
- 1½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- ½ cup (120ml) buttermilk
- ¼ cup (60ml) fresh lemon juice
- ½ cup (40g) shredded sweetened coconut
- For the Glaze (optional):
- 1 cup (120g) powdered sugar
- 2-3 tbsp fresh lemon juice
Instructions:
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- Mix the dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a separate large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk and lemon juice, beginning and ending with the dry ingredients. Fold in the shredded coconut.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Add glaze (optional): Mix powdered sugar and lemon juice to create a glaze. Drizzle over the cooled loaf for extra sweetness and flavor.
Enjoy this delightful Lemon Coconut Loaf Cake with a cup of tea or coffee for a refreshing treat!