Description
A delightful combination of tropical flavors, this moist and tender cake blends refreshing lemon and sweet coconut, making it perfect for any occasion.
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 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°F (190°C). Grease and line a 9 x 5 inch loaf pan with parchment paper.
- Sift together the all-purpose flour, shredded coconut, lemon zest, baking powder, and salt in a medium bowl. Set aside.
- Beat the unsalted butter on high speed for about 30 seconds until smooth. Add the granulated white sugar and beat for an additional 2-3 minutes until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.
- Gently fold in half of the flour mixture until just incorporated.
- Mix in all of the Greek yogurt along with the lemon juice, folding until combined.
- Fold in the remaining flour mixture until just incorporated.
- Pour the batter into the prepared loaf pan and bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and cool on a wire rack for about 5 minutes. Then remove from the pan and parchment paper to cool completely before slicing.
Notes
For a dairy-free version, substitute Greek yogurt with coconut yogurt and unsalted butter with coconut oil or vegan butter.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 10g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg