Description
A delightful dessert that beautifully combines tropical coconut flavor with zesty lemon brightness, perfect for any occasion.
Ingredients
- 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 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 degrees F. Start by greasing and lining a 9 x 5 inch loaf tin with parchment paper.
- Sift together the all-purpose flour, shredded coconut, lemon zest, baking powder, and salt in a medium bowl.
- Beat the unsalted butter on high speed for about 30 seconds until creamy. Gradually add the granulated white sugar and beat for another 2–3 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Fold in half of the flour mixture until just incorporated.
- Add the Greek yogurt mixed with the lemon juice and fold until combined.
- Add the remaining flour mixture and fold until just incorporated.
- Pour the batter into the prepared pan and bake for 35-40 minutes.
- Remove the loaf from the oven and let it cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure butter and eggs are at room temperature for a smoother mix. Avoid over-mixing to prevent a tough cake. Consider adding lemon glaze for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American