Coconut and lemon are a match made in heaven, and when that match is a dense crumbed, delicious and butter-less lemon loaf, well you may as well skip the rest of this and head straight to the recipe. But before you do, let me just point out that this is one of those cakes you need to have in your repertoire of baking. A slight variation on an otherwise very simple lemon yoghurt cake, the coconut and honey add a surprisingly decadent flavour and the ground almonds give the cake the perfectly dense texture similar to a pound cake ladened with butter…except there is none, so you can eat another piece, right?
Make this cake ahead and it stores well in the fridge for a couple of days but like many baked goods, it’s best moments are when it’s pulled straight from the oven, slathered with soft butter and served with a cup of tea.
Ingredients:
1 cup all-purpose flour
1/2 cup ground almonds
2 teaspoons baking powder
1/2teaspoon kosher salt
1/2 cup sugar
2 tbsp honey
2 tablespoons finely grated lemon zest
1 tbsp lemon juice
3/4 cup whole-milk Greek yogurt
1/4 cup vegetable oil
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup sweetened desiccated coconut
- Preheat oven to 350/180C. Line a nonstick loaf pan with parchment paper
- In a bowl combine flour, ground almonds, baking powder and salt. Whisk to combine.
- In a separate bowl combine sugar and lemon zest, rubbing the mixture together. Add yogurt, honey, lemon juice, vegetable oil, and vanilla. Add eggs, one at a time, whisking to combine.
- Fold the dry ingredients into the egg mixture, finishing with the coconut.
- Pour into the loaf tin and bake for 45-50 minutes until a toothpick comes out clean. If you find it’s browning too quickly, tent with tin foil. Remove from the tin and allow to cool slightly before digging in.
Maple + Miso 