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!
Loaves work best in the lunchbox
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.
No icing
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.
Yoghurt in baking
There are so many reasons why yoghurt is great in your baking:
- it helps cakes and loaves rise- it's acidity works with baking powder
- helps to keep cake crumb tighter- meaning less mess when eating
- it keeps loaves moist (and delicious)
- the tanginess works really well with flavours such as lemon
Low sugar baking
There isn't much sugar in this loaf and it isn't needed! The goal is to enhance the lemon flavour, rather than mask it with sweetness.
Family friendly baking
The flavours of this loaf make it super family friendly and having no nuts means it is perfect for the lunchbox! Being freezer friendly, you can always have it ready to go.
Bake with the kids
It's such a simple recipe that you could easily get the kids involved. Because you only use one bowl there isn't a lot of washing up either. Other options for baking with the kids that they will love are things like the cookies in this post about how to have fun cooking with kids – tips, tricks and a fun cookie recipe to get you started.
Ingredients
- eggs
- self raising flour or you can use plain flour and baking powder (2 tsps baking powder to one cup of plain flour)
- shredded coconut- this gives a much better texture than desiccated
- yoghurt: greek/natural or make your own following this method
- ½ cup sugar - see I told you it was low sugar!
- juice of one lemon
- zest of one lemon
- coconut oil melted, I do this in the microwave
One bowl mixing method
It's all about mixing in one bowl...because then there is only one bowl to wash up!
- Preheat the oven to 160 degrees celsius. This is so important!
- Grease and flour your tin if you aren't using non stick. If you need a nonstick pan, I recommend Aerolift by RACO.
- Add the dry ingredients to a large bowl. Given it a quick mix.
- Add the wet ingredients (lemon juice, yoghurt, eggs oil). Mix well until all combined.
- Pour into a loaf tin (or a round cake tin). Smooth off the top.
- Bake at 160 degrees for 50 minutes or until a skewer comes out clean. I use a wooden skewer to check. You can tell if it isn't cooked because there will be uncooked cake attached to the skewer.
- Cool in the tin for 10 minutes. It helps it to firm up!
- Cool on a wire rack. Don't cut into slices until completely cool.
Top tips for a perfect loaf
This recipe is basically foolproof!
- use a nonstick pan or grease and flour any other type
- smooth the top before baking
- use good quality yoghurt
Freezing and storing
You can comfortably store this unsliced in the fridge for up to a week. If you want to slice it, then it's best to freeze the slices. That will keep them at their prime. I pop them on a tray to freeze then put into a container when solid.
Got loads of lemons?
Try these recipes for more lemony yumminess:
Coconut and lemon yoghurt loaf
Equipment
Ingredients
- 2 eggs
- 2 cups self raising flour
- ½ cup shredded coconut
- 1 cup yoghurt greek/natural
- ½ cup sugar choose what you like...I used raw
- juice of one lemon
- zest of one lemon
- ¾ cup coconut oil melted
Instructions
- 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.
Recipe video
Nutrition
Vicky says
This looks absolutely delicious. Trying it soon!
Beth says
This looks great and yummy! My family is going to absolutely love this! So excited to give this a try!
Kylie says
I'm sure they will love it!
Kelli says
This bread is so perfectly moist and delicious all on it's own without any frosting. I especially love how kid-friendly it is too!
Kylie says
Thanks Kelli! Moist= low crumb! Which means it's perfect for kids.
Julie says
I made this today. It is delicious! I added some fresh blueberries in the mix. Definitely a win with the whole family 😊 thank for this awesome recipe
Bintu | Recipes From A Pantry says
This sounds delicious and perfect for lunches for the week. I love that you can slice it and freeze it - my kids would love taking slices of this in their lunchbox for school.
Kylie says
Mine take half slices in the lunchbox and love it! It's perfect for grab and go!
Mahy says
This is one of my favorite loaves - fantastic flavor and perfect texture. Just what I enjoy every time I make a loaf!
Kylie says
Thanks Mahy! It is our favourite at the moment.
Sylvie says
Yogurt cakes always bring back so many childhood memories - and with coconut and lemon, it's seriously the most perfect afternoon treat you could ask me to eat! Can't wait to give this recipe a go
Kylie says
It's a favourite around here. All sliced up and in the freezer for lunchboxes!
Sam Kargaran says
I just made this and my kitchen smells divine! I didn't have enough srf so I topped it up (just under 1/2) with almond meal and a pinch of baking powder. I used coconut yoghurt, and while I was fishing for shredded coconut in the pantry, I found some dried blueberries so I dumped those in too! I am lousy at following recipes so I often get odd results. This time I whisked the eggs and sugar first until they were thick, added all the wet ingredients and then the dry. The cake has come out of the oven cooked through, yet jiggly!
Can't wait to try it! I'm feeling lucky!
Jen says
I just made this and it is devine! I used coconut natural yoghurt, just over half a cup of olive oil (because I didn’t have coconut oil), brown sugar and a dash of bi carb and it was perfection. Thanks for the great recipe!
Maria says
I made it last night and it’s delicious! Thanks for the great recipe 🙂
Liz says
I don't normally keep Coconut Oil at home, is there something I can use instead? Like butter or veg/Olive oil? What quantity should I use? Thanks heaps.
Kylie says
Coconut oil will sub 1:1 with vegetable oil. 😉
Eleana says
Hi do you think you could substitute the flour for Gluten free? Also I would love to make them as cupcakes. How long and what temp would you cook them? Looks amazing. My family love lemon cake. Thanks!
Lyn says
Could I use Rice Bran oil instead of coconut oil?
jenniferhallyburton says
Looks so good wanting to make it now, could I use coconut yoghurt?
Kylie says
Yes! It would be super coconutty!
Ibs says
Can't believe how easy that was to make. Absolutely delicious with homemade blueberry jam on top 🙂
Kylie says
Yay! Glad you found it easy! It's a favourite here too!
Sammie @ The Annoyed Thyroid says
Yum! I love baking with yoghurt - it gives a wonderful texture. Coconut and lemon are such a winning combination!
Kylie says
It certainly was...all gone within two days, despite my attempts to ration and freeze!
Shari from GoodFoodWeek says
This cake looks so light and delicious 🙂
Kylie says
Thanks Shari! It was pretty yummy!
Vanessa says
Definitely cooking that one this week! Looks easy and yummy ?
Kylie says
It's super easy! Perfect to cook with the kids too.
Mel Roworth says
What is it with men and healthy ingredients?
I want to try this, filling in the shopping list right now!
Kylie says
I don't know, he has a radar for them and gets stressed that I'm sneaking good stuff in! LOL. I can't wait to see the photos of your finished loaf Melinda!