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 🙂
Enjoy ♥
If you like this recipe, be sure to check out my other amazing loaf and cake recipes
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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
- 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
- â…“ cup / 80 ml milk
- 1 teaspoon 5 ml vanilla extract
- 2 teaspoons 10 ml freshly squeezed lemon juice
- 3 egg whites
- 6 Tablespoons 80g / 6 Tablespoons white castor sugar
- 1 cup / 80g fine desiccated coconut.
- Powdered sugar for dusting after baking
-
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.
-
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.
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.
Rich and lemony! Sounds delicious
Thank you Patrick… It is really good
Have a great week?
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! 🙂
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 ?
Looks yummy!! I can see why the boys were impatiently waiting to get their hands on this!! Yum! Xoxo
HAHA..Impatiently is not the word, more like naggingly ?
I love that extra coconut layer! Looks super yummy.
Thanks Angie, it is really delicious ?
What an awesome loaf! Love the flavors of coconut and lemon and it looks soooo delicious!! Pinning!!!
Thanks Kim, these flavours really go well together.
Thank you for pinning ?…have a great week.
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 (:
Thanks Heather, the coconut layer gives this loaf a really beautiful look.?
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!
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!!
Wow!! Lemon and coconut! I love how distinctly both the layers turn up in the final loaf! It’s beautiful! It sure tastes delicious!
Thank you Deepika…yes, I really love the layers, they do make this loaf look so pretty.
I need that egg separator!! That thing is so cool! But also, this loaf looks deeeelicious. Loving that flavour combo!!
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.
Wow this cake looks and sounds amazing! I love lemon in baking so much and I bet it’s wonderful with coconut.