Created on October 1st, 2025 at 08:08 pm
Coconut Lemon Loaf Cake is a delightful treat that brings together bright flavors and moist textures. The combination of fresh lemon and shredded coconut creates a refreshing taste in every bite. Whether it’s for a morning coffee, an afternoon snack, or dessert, this cake is sure to please everyone.
Why You’ll Love This
This recipe is simple and quick, making it perfect for bakers of all skill levels. It fills your home with a warm, sweet aroma that everyone will enjoy. Plus, you can easily customize it by adding your favorite ingredients. Coconut Lemon Loaf is delicious and a great way to brighten your day.
Recipe Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Kitchen Tools You’ll Need
- Mixing bowls
- Electric mixer
- 9 x 5 inch loaf pan
- Sifter or fine mesh sieve
- Wire rack
How to Make It
Making this Coconut Lemon Loaf Cake is straightforward and fun. You’ll mix your dry and wet ingredients separately, then combine them into a batter. After pouring it into the loaf pan, you’ll bake until golden. The result is a moist and zesty cake that’s hard to resist.
Ingredients
- 1 1/2 Cups all-purpose flour/plain flour
- 1/2 Cup shredded coconut
- 2 Teaspoons baking powder
- 1/2 Teaspoon salt
- 1/2 Cup butter (unsalted)
- 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
Directions
- Preheat the oven to 375 degrees F. Grease and line a 9 x 5 inch loaf tin with parchment paper.
- In a medium bowl, sift together the flour, shredded coconut, lemon zest, baking powder, and salt. Set aside.
- In the bowl of your electric mixer, mix the butter on high speed for about 30 seconds. Add the sugar and beat for 2-3 minutes until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition and scraping down the sides as necessary. This will take another 2-3 minutes.
- Add half of the flour mixture and fold in until incorporated. Mix in all the yogurt with the lemon juice and fold. Finally, fold in the remaining flour until just incorporated.
- Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool in the pan for about 5 minutes. Then, remove it from the pan and take off the parchment paper. Leave it to cool completely. Store in an airtight container on the counter for up to three days.
How to Serve This Recipe
Slice the Coconut Lemon Loaf Cake and serve it as is or with a dollop of whipped cream. It works well alongside a cup of tea or coffee. Enjoy it fresh or toasted for a delightful treat.
How to Store This Recipe
Keep the Coconut Lemon Loaf Cake in an airtight container at room temperature for up to three days. To extend its freshness, you can refrigerate it for a longer shelf life.
Tips for Success
- Make sure all ingredients are at room temperature for better mixing.
- Don’t overmix the batter to keep the cake light and fluffy.
- Test for doneness by inserting a toothpick into the center of the cake.
- Add some extra lemon zest on top for a beautiful finish.
Variation
You can add nuts or dried fruits to the batter for a unique twist. Or, try a glaze made of lemon juice and powdered sugar for an added zing.
FAQs
Can I use fresh lemon juice instead of bottled?
Yes, fresh lemon juice gives a brighter flavor.
How can I tell when the cake is done?
A toothpick inserted into the center should come out clean.
Can I freeze this cake?
Yes, you can freeze it for up to three months. Just wrap it tightly!
