Lemon Coconut Loaf is a delightful cake with a zesty lemon flavor, topped with a sweet and crunchy coconut topping. Here's a simple recipe for it:
Ingredients:
For the loaf:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup sour cream or plain yogurt
1/4 cup fresh lemon juice (about 2 lemons)
Zest of 1 lemon
1 tsp vanilla extract
For the topping:
1/2 cup shredded coconut (sweetened or unsweetened, based on preference)
1/4 cup granulated sugar
2 tbsp fresh lemon juice
Instructions:
For the loaf:
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream (or yogurt), lemon juice, lemon zest, and vanilla extract.
Gradually add the dry ingredients, mixing until just combined.
Pour the batter into the prepared loaf pan and smooth the top.
For the topping:
In a small bowl, combine the shredded coconut, sugar, and lemon juice. Stir until evenly mixed.
Spread the coconut topping evenly over the batter in the loaf pan.
Bake the loaf:
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the coconut topping starts to brown too quickly, you can tent the loaf with foil.
Once baked, let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Enjoy your Lemon Coconut Topping Loaf as a perfect balance of tangy lemon and sweet coconut!