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    home » Recipes » Lunchbox Recipes

    Coconut and Lemon Yoghurt Loaf

    Published: Jul 1, 2016. Modified: Oct 21, 2022By:Kylie·This post may contain affiliate links·

    Jump to Recipe Jump to Video

    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. This healthy lemon loaf is perfect for lunchboxes and is a low sugar lemon cake recipe, meaning it's better for the kids too! You can make this healthy lemon bread recipe in under 60 minutes, and it's all about one bowl mixing.

    coconut and lemon yoghurt loaf sliced on a plate and on a wire rack
    Contents hide
    1 Why you're going to love this recipe
    2 What goes into the recipe
    3 How to make this recipe
    4 Expert Tips and FAQS
    5 More lemon recipes for kids
    6 Coconut and lemon yoghurt loaf

    Why you're going to love this recipe

    The sweetness of the coconut works really well with the tartness of the yoghurt, which means the kids love this healthy lemon bread recipe.

    Here's why you're going to love this recipe:

    • to make this lemon loaf healthy, I've reduced the sugar
    • made with yoghurt and coconut oil (but you can switch to coconut yoghurt if you want to!)
    • easy to slice and freeze for lunchboxes
    • one bowl mixing
    • dense crumb, so it doesn't make a mess in the lunchbox

    What goes into the recipe

    ingredients, eegs, flour, coconut oil, lemon, sugar, shredded coconut and yoghurt
    • 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

    How to make this recipe

    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.
    • Add the dry ingredients to a large bowl. Give 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.
    coconut and lemon yoghurt loaf- steps

    Expert Tips and FAQS

    • use a nonstick pan or grease and flour any other type
    • smooth the top before baking
    • use good quality yoghurt
    Can I make this healthy lemon loaf cake as a round 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.

    Why use 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. Yoghurt also
    helps to keep cake crumb tighter- meaning less mess when eating! It keeps loaves moist (and delicious) and the tanginess works really well with flavours such as lemon.

    Will the recipe be sweet enough?

    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.

    Can I ice this healthy lemon loaf cake?

    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 healthy citrus cake does work well without icing though!

    How do I store this cake?

    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.

    Can I bake this 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.

    coconut and lemon yoghurt loaf, cut into slices

    More lemon recipes for kids

    • Lemon fridge slice, no bake yumminess
    • Lemon madeleines, low sugar
    • strawberry and lemon polenta cake
      Strawberry and Lemon Polenta Cake
    • Lemon mini muffins
    images of recipes overlaid with: want more family-friendly recipes?

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    Coconut and lemon yoghurt loaf

    Coconut and lemon yoghurt loaf, the best loaf you can make for lunchboxes! Perfect uniced, freezer friendly, kid friendly and extra yummy.
    4.68 from 28 votes
    Print Pin Rate
    Course: lunchbox
    Cuisine: Modern Australian
    Prep Time: 5 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 14 slices
    Calories: 232kcal
    Author: Kylie

    Equipment

    loaf pan
    large bowl
    zester
    large mixing spoon
    Prevent your screen from going dark

    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

    Nutritional Information

    Serving: 1slice | Calories: 232kcal | Carbohydrates: 24g | Protein: 4g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 243mg | Fiber: 1g | Sugar: 10g
    Tried this Recipe? Share it Today!Mention @Kidgredients or tag #kidgredients!

    Save

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Vicky says

      November 18, 2020 at 3:11 pm

      5 stars
      This looks absolutely delicious. Trying it soon!

      Reply
    2. Beth says

      November 18, 2020 at 2:14 pm

      5 stars
      This looks great and yummy! My family is going to absolutely love this! So excited to give this a try!

      Reply
      • Kylie says

        November 19, 2020 at 9:17 am

        I'm sure they will love it!

        Reply
    3. Kelli says

      November 18, 2020 at 1:07 pm

      5 stars
      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!

      Reply
      • Kylie says

        November 19, 2020 at 9:16 am

        Thanks Kelli! Moist= low crumb! Which means it's perfect for kids.

        Reply
      • Julie says

        December 10, 2020 at 1:07 am

        5 stars
        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

        Reply
    4. Bintu | Recipes From A Pantry says

      November 18, 2020 at 11:26 am

      5 stars
      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.

      Reply
      • Kylie says

        November 18, 2020 at 12:02 pm

        Mine take half slices in the lunchbox and love it! It's perfect for grab and go!

        Reply
    5. Mahy says

      November 18, 2020 at 10:34 am

      5 stars
      This is one of my favorite loaves - fantastic flavor and perfect texture. Just what I enjoy every time I make a loaf!

      Reply
      • Kylie says

        November 18, 2020 at 12:03 pm

        Thanks Mahy! It is our favourite at the moment.

        Reply
    6. Sylvie says

      November 17, 2020 at 10:11 am

      5 stars
      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

      Reply
      • Kylie says

        November 18, 2020 at 9:46 am

        It's a favourite around here. All sliced up and in the freezer for lunchboxes!

        Reply
    7. Sam Kargaran says

      November 01, 2020 at 12:50 pm

      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!

      Reply
    8. Jen says

      June 16, 2020 at 11:21 am

      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!

      Reply
    9. Maria says

      July 02, 2019 at 8:21 am

      I made it last night and it’s delicious! Thanks for the great recipe 🙂

      Reply
      • Liz says

        September 25, 2019 at 2:23 pm

        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.

        Reply
        • Kylie says

          September 25, 2019 at 2:56 pm

          Coconut oil will sub 1:1 with vegetable oil. 😉

          Reply
    10. Eleana says

      March 26, 2019 at 9:00 am

      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!

      Reply
    11. Lyn says

      February 20, 2019 at 11:07 am

      Could I use Rice Bran oil instead of coconut oil?

      Reply
    12. jenniferhallyburton says

      April 08, 2017 at 2:04 pm

      Looks so good wanting to make it now, could I use coconut yoghurt?

      Reply
      • Kylie says

        April 08, 2017 at 2:28 pm

        Yes! It would be super coconutty!

        Reply
    13. Ibs says

      October 31, 2016 at 10:03 pm

      Can't believe how easy that was to make. Absolutely delicious with homemade blueberry jam on top 🙂

      Reply
      • Kylie says

        October 31, 2016 at 10:26 pm

        Yay! Glad you found it easy! It's a favourite here too!

        Reply
    14. Sammie @ The Annoyed Thyroid says

      July 02, 2016 at 3:00 pm

      Yum! I love baking with yoghurt - it gives a wonderful texture. Coconut and lemon are such a winning combination!

      Reply
      • Kylie says

        July 02, 2016 at 8:24 pm

        It certainly was...all gone within two days, despite my attempts to ration and freeze!

        Reply
    15. Shari from GoodFoodWeek says

      July 02, 2016 at 2:29 pm

      This cake looks so light and delicious 🙂

      Reply
      • Kylie says

        July 02, 2016 at 2:40 pm

        Thanks Shari! It was pretty yummy!

        Reply
    16. Vanessa says

      July 01, 2016 at 10:01 pm

      Definitely cooking that one this week! Looks easy and yummy ?

      Reply
      • Kylie says

        July 02, 2016 at 11:01 am

        It's super easy! Perfect to cook with the kids too.

        Reply
    17. Mel Roworth says

      July 01, 2016 at 7:17 pm

      What is it with men and healthy ingredients?
      I want to try this, filling in the shopping list right now!

      Reply
      • Kylie says

        July 02, 2016 at 11:01 am

        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!

        Reply

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