First, preheat the oven to 350°F or 180°C and line a loaf cake tin with parchment paper.
Now in a bowl take the Wet ingredients - Butter, Brown Sugar, Lemon Zest, Lemon Juice, Sourcream, Coconut Milk and White Vinegar. Mix everything well until well combined.
Next add the dry ingredients - AP Flour, Baking Soda and Baking Powder to this and mix well.
Pour the batter in the lined loaf tin and bake for 35-40 minutes. It should have a springy top. Once baked cool it down completely.
Glaze the Lemon Coconut Loaf Cake with lemon sugar glaze and cut slices.
Video
Notes
You can use 1 Egg in place of White Vinegar
You can replace sour cream with Buttermilk or Yogurt
You can also add shredded coconut in the batter and also on the top for decoration and a deeper nutty flavor.
To make a Gluten-Free Lemon Coconut Loaf Cake, use Coconut Flour.
Nutrition
Nutrition Facts
Lemon Coconut Loaf Cake
Amount Per Serving
Calories 154
* Percent Daily Values are based on a 2000 calorie diet.
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