Lemons add such vibrance and exquisite taste to any recipe and it no different in my recipe for Lemon Vanilla Coconut loaf. This will make a most delicious dessert or perfect with tea or coffee.
Lemon Vanilla Coconut Loaf
This is a really simple loaf to bake with a moist soft lemon flavored sponge topped with a sweet coconut layer. It requires no frosting and is simply dusted with icing sugar...it just looks so pretty.
Making the Lemon Vanilla Coconut Loaf
- Separate the yolks and whites from 3 eggs and keep aside
- The yolks will be used in the cake and the whites will be used for the topping
- Cream the butter and sugar together.
- Add egg yolks, vanilla essence and lemon juice and beat well until light and creamy.
- Add sifted flour and baking powder to the creamed mixture.
- Gently pour in the milk and mix well.
- Spoon the mixture into a 9 x 5 x 3 inches (23 x 13 x 8) loaf tin which has been greased and lined with baking paper
- Top with the coconut mixture and level out it out with the back of a spoon.
Making the coconut mixture topping
The topping is made by beating the egg whites until foamy, sugar is added and it is then beaten to a stiff peak.
The stiff peak stage of beating egg whites is achieved when firm peaks stand straight up when the beaters are lifted.
After it has been beaten, gently fold in the desiccated coconut. This topping is then spooned over the cake mixture. Level and smooth it with the back of a metal spoon.
Tips for a delicious bake
I would strongly suggest that you cover it with a sheet of heavy foil while it bakes for the first 20 minutes or so. I have found that the top of this cake browns way too quickly before it has been baked.
Do not wrap the foil tightly around the pan, just make it dome-shaped so that as it rises it does not touch and stick to the foil.
Allow a bit of space between the cake and the foil to give it some space to rise. Then simply remove the foil after 20 minutes and allow to bake uncovered for the next 10 minutes.
If you still find that it is browning too quickly, then put the foil back on until baked.
To check if it is baked Just stick a metal skewer or knife through the cake, it should come out clean without any batter sticking to it.
Leave in the pan for a few minutes before turning out onto a cooling rack. Dust with sifted powdered sugar/icing sugar. Admire for a few seconds and then slice up and dig in 🙂
Still hungry for more?