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14th August 2017

Lemon Vanilla Coconut Loaf

 

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 Coconut Loaf

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.

Lemon Vanilla Coconut Loaf

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.

Lemon Vanilla Coconut Loaf

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 🙂 

Enjoy ♥

If you like this recipe, be sure to check out my other amazing loaf and cake recipes

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Lemon Vanilla Coconut Loaf

A simple loaf to bake with a moist,soft lemon flavoured sponge topped with a sweet coconut layer. Requires no frosting and is just dusted with powdered sugar
No ratings yet
Print Recipe
Prep Time 10 mins
Cook Time 40 mins

Ingredients
  

For the cake

  • ½ cup /125g butter at room temperature
  • 6 Tablespoons /80g white sugar
  • 3 egg yolks
  • 1 cup / 120g all purpose or cake flour flour
  • 2 teaspoons baking powder
  • ⅓ cup / 80 ml milk
  • 1 teaspoon 5 ml vanilla extract
  • 2 teaspoons 10 ml freshly squeezed lemon juice

For the topping

  • 3 egg whites
  • 6 Tablespoons 80g / 6 Tablespoons white castor sugar
  • 1 cup / 80g fine desiccated coconut.
  • Powdered sugar for dusting after baking

Instructions
 

For the cake

  • 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 and 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 cm) loaf pan which has been greased and lined with baking paper.

For the topping

  • Start by beating the egg whites until foamy.
  • Add the sugar and beat until stiff peak stage ( see Note 1)
  • Fold in the desiccated coconut and layer over the cake mixture
  • Bake at 180°C / 350°F / Gas mark 4 for 30 to 40 minutes (see Note 2 for important baking tips)
  • Leave to cool in the pan before cooling completely on a wire rack.

Notes

NOTE 1
The stiff peak stage of beating egg whites is achieved when firm peaks stand straight up when the beaters are lifted.
NOTE 2
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 if it is baked.

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gCalcium: 0mgIron: 0mg
*Nutrition Disclaimer
Tried this recipe? Let me know how it was in the comments below

 

More Cakes

  • Chocolate Cake Tiramisu (without eggs and butter)
  • Easy Christmas Fruit Cake (no eggs-no butter)
  • Microwave Double Chocolate Lamingtons (egg free)
  • Best Chocolate Cake (no eggs, no butter)

Reader Interactions

Comments

  1. Patrick@looneyforfood.com says

    August 14, 2017 at 10:51 pm

    Rich and lemony! Sounds delicious

    Reply
    • The Gardening Foodie says

      August 17, 2017 at 8:32 am

      Thank you Patrick... It is really good
      Have a great week?

      Reply
  2. neil@neilshealthymeals.com says

    August 15, 2017 at 1:59 pm

    Hey wow, I love your egg separator. How cool is that? I'm still relying on the good old fashioned method of passing the egg yolk from one half of the shell to the next to separate the whites. And occasionally the eggs falling on the floor, lol!

    Lemons though, I absolutely agree, you cannot beat them in a good cake bake and yes, the smell that permeates around your house as the lemon cake is baking is divine! No wonder your boys devour this, I'd do the same, the whole thing in one go if I could get these first! 🙂

    Reply
    • The Gardening Foodie says

      August 17, 2017 at 8:25 am

      You have no idea how happy to find this egg separator in the baking store..I wouldn't even try your method of separating eggs, I would be too much of a klutz?
      I really love baking with fruit, and lemons are on the top of that list, it just makes everything taste so divine.
      Have a great week Neil ?

      Reply
  3. Kelly @ Kelly Lynns Sweets and Treats says

    August 15, 2017 at 3:29 pm

    Looks yummy!! I can see why the boys were impatiently waiting to get their hands on this!! Yum! Xoxo

    Reply
    • The Gardening Foodie says

      August 17, 2017 at 8:16 am

      HAHA..Impatiently is not the word, more like naggingly ?

      Reply
  4. Angie@Angie's Recipes says

    August 15, 2017 at 8:26 pm

    I love that extra coconut layer! Looks super yummy.

    Reply
    • The Gardening Foodie says

      August 17, 2017 at 8:13 am

      Thanks Angie, it is really delicious ?

      Reply
  5. Kim | The Baking ChocolaTess says

    August 16, 2017 at 5:11 am

    What an awesome loaf! Love the flavors of coconut and lemon and it looks soooo delicious!! Pinning!!!

    Reply
    • The Gardening Foodie says

      August 17, 2017 at 8:12 am

      Thanks Kim, these flavours really go well together.
      Thank you for pinning ?...have a great week.

      Reply
  6. heather (delicious not gorgeous) says

    August 16, 2017 at 6:05 am

    devoured in seconds?! well, it must be good! and that coconut meringue layer on top sounds so creative and i bet the texutre is awesome with the tender cake (:

    Reply
    • The Gardening Foodie says

      August 17, 2017 at 8:10 am

      Thanks Heather, the coconut layer gives this loaf a really beautiful look.?

      Reply
  7. Kelsie | the itsy-bitsy kitchen says

    August 16, 2017 at 6:30 pm

    I want to do a face plant into this gorgeous loaf! I really can't believe it lasted long enough to take pictures. Coconut AND lemon? I'd be in heaven! Have a great rest of your week, Ashika!

    Reply
    • The Gardening Foodie says

      August 17, 2017 at 8:07 am

      Hahaha,it was really one of those Ripleys believe it or not moments that this loaf lasted 5 minutes in the kitchen. ?
      Have a great week as well Kelsie!!

      Reply
  8. Deepika|TheLoveOfCakes says

    August 17, 2017 at 1:00 pm

    Wow!! Lemon and coconut! I love how distinctly both the layers turn up in the final loaf! It's beautiful! It sure tastes delicious!

    Reply
    • The Gardening Foodie says

      August 17, 2017 at 8:39 pm

      Thank you Deepika...yes, I really love the layers, they do make this loaf look so pretty.

      Reply
  9. Katherine | Love In My Oven says

    August 18, 2017 at 5:15 am

    I need that egg separator!! That thing is so cool! But also, this loaf looks deeeelicious. Loving that flavour combo!!

    Reply
  10. stacey @ The Sugar Coated Cottage says

    August 19, 2017 at 2:37 pm

    I can see why this loaf doesn't last in your house!! It looks amazing, I love the top layer. This is a loaf you need when you have friends over to gab about life, sip on coffee and indulge in some lemony coconut goodness!! Take care.

    Reply
  11. Emma - Bake Then Eat says

    August 22, 2017 at 9:45 pm

    Wow this cake looks and sounds amazing! I love lemon in baking so much and I bet it's wonderful with coconut.

    Reply

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Welcome to my blog on simple gardening ideas and easy-to-follow recipes. Great recipes made with everyday ingredients to create impressive treats. Let me show you just how easy it really is. Enjoy ♥
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