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.
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
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.