Lemon and coconut loaf cake

    Lemon and coconut loaf cake

    (78)
    30saves
    1hr25min


    33 people made this

    About this recipe: This loaf cake is sweet, buttery, moist and full of flavour. The lemon drizzle finishes it off to perfection. Enjoy!

    Ingredients
    Makes: 1 loaf cake

    • For the loaf cake
    • 200g caster sugar
    • 120g butter, softened
    • 2 eggs
    • 1 lemon, juiced and zested
    • 200g plain flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 120ml milk
    • 40g flaked or dessicated coconut
    • For the lemon drizzle
    • 100g icing sugar
    • 2 teaspoons lemon juice, or more as needed

    Method
    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Preheat oven to 180 C / Gas 4. Grease a 1lb loaf tin.
    2. Beat sugar and butter together in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir juice and zest of one lemon into butter mixture.
    3. Mix flour, baking powder and salt in a separate bowl; add to butter mixture alternately with milk, mixing until cake batter is just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour the cake mixture into prepared loaf tin.
    4. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 60 to 65 minutes. Cool in the tin for 10 minutes before removing to cool completely on a wire rack.
    5. For the lemon drizzle: Gradually stir 2 teaspoons lemon juice into icing sugar in a bowl until mixture is thin enough to drizzle. Transfer mixture to a resealable plastic food bag. Cut a small hole in the corner of the bag. Gently squeeze bag and drizzle mixture evenly over the loaf cake.
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    Reviews & ratings
    Average global rating:
    (78)

    Reviews in English (78)

    JoBonnici
    0

    Nice, easy cake to make and went down well. I made the mistake of putting it in the fridge overnight which dried it out slightly but not terribly. Next time I'd add more coconut as i found the lemon overpowered it. Recipe shared, will make again!  -  04 Mar 2017

    0

    A moist and Moorish cake. I have been making traditional coconut cake for years; this is a nice variation. Thank you.  -  12 Jan 2017

    by
    65

    Great, moist cake with delicate lemon flavor. To please everyone I served this to I omitted the coconut. Also, because sizes of lemons vary, I hope it's helpful to note I used 1-1/2 tablespoons each of lemon juice and zest and was quite happy with that. Oven temperatures and darkness/lightness of pans (which can affect baking time) vary too, so I'd recommend checking this at 50-55 minutes - mine was done in about 52 minutes!  -  26 Sep 2013  (Review from Allrecipes US | Canada)

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