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.
Check out these other recipes if you’re loving this:
Coconut and lemon yoghurt loaf, the best cake you could make this week! Perfect uniced, freezer friendly, kid friendly and extra yummy. This nutrition information is generated using software. Please check with a nutritionist for any specific questions.
Coconut and lemon yoghurt loaf
Ingredients
Instructions
Nutrition Information:
Yield: 14
Serving Size: 1 slice
Amount Per Serving:
Calories: 232Total Fat: 14gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 243mgCarbohydrates: 24gFiber: 1gSugar: 10gProtein: 4g
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.
kidgredients 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?
kidgredients 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 🙂
kidgredients 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!
kidgredients 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 🙂
kidgredients says
Thanks Shari! It was pretty yummy!
Vanessa says
Definitely cooking that one this week! Looks easy and yummy ?
kidgredients 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!
kidgredients 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!