If you’re looking for a light, flavorful, and easy-to-make dessert, this Lemon Coconut Loaf is the perfect recipe to try. With the bright, refreshing zest of lemon combined with the sweet richness of coconut, this loaf strikes a balance between tropical and traditional flavors. It’s a great option for an afternoon snack with tea or coffee, or as a quick and easy dessert to share with family and friends. The cake itself is soft and moist, with the coconut adding texture and flavor that complements the lemon perfectly. Plus, it’s easy to make with ingredients you probably already have in your pantry. The light crumb and citrusy aroma will fill your kitchen as it bakes, making this lemon coconut loaf a delightful treat for any occasion. Whether you’re an experienced baker or someone just starting out, this recipe offers a simple, satisfying result that everyone will love.
Ingredients (Serves 8):
- 1 cup flour (all-purpose or cake)
- 1/2 cup white sugar
- 1/2 cup desiccated coconut
- 1/2 cup unsalted butter
- 1/2 cup milk
- 2 eggs
- Finely grated peel from 1 lemon
- 2 tbsp freshly squeezed lemon juice
- 1 1/2 tsp baking powder
- 1 tsp vanilla essence
- 1/4 tsp salt
Instructions:
- Preheat the oven to 180°C (350°F).
- In a large bowl, beat together the sugar, butter, and grated lemon peel until light and fluffy.
- Add one egg at a time, mixing well after each addition. Stir in the vanilla essence, milk, and freshly squeezed lemon juice.
- Sift in the flour, baking powder, and salt, and mix until just combined. Do not overmix.
- Gently fold in the desiccated coconut.
- Line a loaf pan with parchment paper and pour in the batter. Sprinkle some coconut on top for decoration.
- Bake in the preheated oven for 25-30 minutes, or until the loaf is golden and a toothpick inserted comes out clean.
Nutritional Insights & Dietary Considerations:
This lemon coconut loaf provides a good mix of carbohydrates from the flour and sugar, and healthy fats from the butter and coconut. While it offers a rich, satisfying treat, it may not be suitable for those on low-fat or low-sugar diets. It also contains dairy and gluten, so it’s not suitable for those with lactose intolerance or gluten sensitivity. For a dairy-free version, you could substitute the butter with a dairy-free alternative and use a plant-based milk.
Sharing and Commenting is Caring:
We’d love to hear how your lemon coconut loaf turned out! Leave a comment below with your thoughts or any variations you tried. Sharing your experience not only helps others but adds new ideas to the recipe. Happy baking and enjoy!