Lemon and coconut loaf cake
Lemon and coconut loaf cake
Delicious and zingy lemon and coconut cake, with only few staple ingredients!
Vegan, nut free, soy free | Serves 10 - 12 | DESSERT
Ingredients:
Dry:
- 260g flour
- 1 teaspoon baking powder
- Pinch of salt
Wet:
- 150g sugar
- 90ml vegetable oil
- 125ml lemon juice (around 4 lemons)
- Zest of one lemon
- 150g coconut yogurt
- 50g desiccated coconut
Glaze:
- 8 tablespoons icing sugar
- 2 tablespoons lemon juice
Decorate:
- lemon zest
- desiccated coconut
Steps:
1.Preheat the oven at 180°C and line a parchment paper in a loaf tin (14x24cm).
2.In a bowl, sieve the dry ingredients and combine.
3.In a separate bowl, add all the wet ingredients and whisk to combine well.
4.Add the dry ingredients into the wet and combine well.
5.Pour the mixture into the tin and bake for 35-40 min.
6.Let it cool for at least an hour before you add the glaze or cut.
7.If you are adding a graze, combine the lemon juice with the icing sugar in a bowl and pour over the cake (it must be cold).
Enjoy!
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