Coconut Lemon Loaf Cake: A Delightful Tropical Treat
Combining the tropical flavors of coconut and the zesty freshness of lemon, a Coconut Lemon Loaf Cake is a perfect treat for any occasion. This moist and flavorful cake is simple to make and offers a refreshing twist on traditional loaf cakes. Here’s a detailed recipe to help you create this delicious dessert at home.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup canned coconut milk (shake well before using)
- 1/2 cup shredded sweetened coconut
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 tablespoon coconut milk
Optional Garnish:
- Extra shredded coconut
- Lemon zest
Instructions
1. Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
2. Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
4. Add Eggs and Flavorings:
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Add the lemon zest, lemon juice, and vanilla extract, and mix until combined.
5. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Begin and end with the dry ingredients.
- Gently fold in the shredded coconut until evenly distributed.
6. Bake the Cake:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. Prepare the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, fresh lemon juice, and coconut milk until smooth and pourable. Adjust the consistency with more lemon juice or powdered sugar if needed.
8. Glaze the Cake:
- Once the cake is completely cooled, drizzle the lemon glaze over the top, letting it drip down the sides.
- For an extra touch, sprinkle additional shredded coconut and lemon zest on top of the glaze.
9. Serve and Enjoy:
- Slice the loaf cake and serve with a cup of tea or coffee. The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Tips for the Perfect Coconut Lemon Loaf Cake
- Use Fresh Lemons: Fresh lemon juice and zest provide the best flavor. Avoid bottled lemon juice if possible.
- Room Temperature Ingredients: Ensure your butter, eggs, and coconut milk are at room temperature for a smooth batter.
- Don’t Overmix: Overmixing the batter can result in a dense cake. Mix until just combined.
- Check for Doneness: Baking times can vary, so start checking the cake around the 45-minute mark.
- Glaze While Cool: Make sure the cake is completely cool before glazing to prevent the glaze from melting.
Conclusion
A Coconut Lemon Loaf Cake is a delightful dessert that brings together the tropical sweetness of coconut and the bright, tangy flavor of lemon. This cake is perfect for any occasion, from casual family gatherings to special celebrations. With its moist texture and delicious glaze, it’s sure to be a hit with everyone who tries it. Give this recipe a try and enjoy a slice of tropical paradise right in your kitchen!
