April 14, 2016

Meyer Lemon Coconut Loaf

Meyer Lemon Coconut Loaf | The Naptime Chef

This is a good one from my mother. She wrapped it up and sent it back to Connecticut with me that last time I was in Cooperstown. So many of my good recipes come from her! This isn’t a long post but I absolutely have to share this with you. It the best kind of loaf cake: soft and crumbly with a strong Meyer lemon flavor and a slightly crunchy, slightly sweet coconut topping. It is perfect with a cup of tea, sent to school in the lunchbox, or topped with whipped cream and eaten as dessert!

Meyer Lemon Coconut Loaf

Rating: 51

adapted from Vol 13: Lemons by Alison Roman. A short stack publication.

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Ingredients

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 ¼ cup granulated sugar, divided
  • 2 tablespoons finely grated Meyer lemon zest
  • ¾ cup plain whole-milk Greek yogurt
  • ½ cup vegetable oil
  • 2 large eggs
  • ½ cup unsweetened coconut flakes
  • 2 tablespoons fresh Meyer lemon juice

Instructions

  1. Preheat the oven to 350 degrees F. Lightly spray a 9x5 loaf pan with vegetable oil and set aside.
  2. In a large bowl combine the flour, baking powder, and salt and mix with a whisk. In a second large bowl rub 1 cup of the sugar and lemon zest together to release the flavor. Whisk in the yogurt, oil, and eggs. Then use a spatula to fold in the flour mixture and stir just until blended and smooth.
  3. Spread the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the coconut flakes on top. Bake for 50 to 55 minutes, or until the edges of the cake pull away from the pan and a cake tester inserted into the center comes out clean.
  4. While the cake is baking, combine the lemon juice and remaining sugar in a small saucepan and warm over medium heat. Stir just until the sugar is dissolved. Remove the syrup from the heat and allow to cool. When the cake comes out of the oven poke a few holes in the top with a toothpick and brush the top with the syrup. Place the oven back in the oven for a few minutes to recrisp the coconut. Remove it again and allow to cool for 10 minutes in the pan. Transfer the loaf to a wire rack to cool completely.
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