Cake. Seriously, I love making cakes that I can freeze, sliced up ready to go for lunches and this coconut and lemon yoghurt loaf is no exception. Realistically lemon and coconut go so well together. The sweetness of the coconut works really well with the tartness of the yoghurt too, which means the kids love this cake!
I’ve done this cake without icing and in a loaf pan- why? Well, a chunk of a circular cake doesn’t really work that well in the lunchbox- way too many edges! But, you could bake this for a similar amount of time in a round cake tin, just keep and eye on it and remember it isn’t done until a skewer comes out clean. Now. Icing. It’s uniced, isn’t it? That’s because of school and the icing sticking to the top of the lunchbox and the fact that I freeze it. If you want to ice it, it would be quite nice with a cream cheese frosting like this cake. Or even a simple lemon drizzle would work wonders.
This cake was a total hit with the kids…then Mr Kidgredients who is always skeptical of my baking containing a whole heap of healthy stuff…really enjoyed this! It’s such a simple recipe that you could easily get the kids involved. Master 3 did help a little with the baking of this but was very distracted as he’d just gotten a new Batman and was busy flying him around the kitchen.
Coconut and lemon yoghurt loaf
Yield 14 slices
- 2 eggs
- 2 cups self raising flour
- 1/2 cup shredded coconut
- 1 cup yoghurt (greek/natural)
- 1/2 cup sugar (choose what you like...I used raw)
- juice of one lemon
- zest of one lemon
- 3/4 cup coconut oil (melted)
- Preheat the oven to 160 degrees celsius.
- Add the wet ingredients (lemon juice, yoghurt, eggs oil) to the dry ingredients and mix well.
- Pour into a loaf tin (or a round cake tin).
- Bake at 160 degrees for 50 minutes or until a skewer comes out clean.
- Cool in the tin for 10 minutes.
- Cool on a wire rack.