Today we are baking coconut lemon loaf. You can use either oven or bread machine. Original recipe comes from book “Baking in a bread machine” by Jennie Shapter.
Ingredients:
100g soft butter
100g caster sugar (140g in original recipe)
2 large eggs, lightly beaten
140g desiccated coconut
100g plain flour (self-raising flour in original recipe)
1 tsp baking powder
70ml greek style yogurt (natural, coconut or lemon) (sour cream in original recipe)
grated lemon zest
Method:
Cream butter and sugar until pale and fluffy, then add eggs beating well after each addition. Add flour, coconut, baking powder, yogurt and lemon zest – and mix. Spoon into the baking pan. Use BAKE only settings if you are using bread machine. Bake in 180 C for 45 – 50 min if you are using oven. Test if the cake is cooked by inserting skewer into the centre of it. Remove from the bread machine/or oven and leave on a wire rack to cool.
Optional: You can drizzle cake with icing made with lemon juice and icing sugar and decorate with candied lemon peel.
