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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
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votes
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Course:
lunchbox
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
50
minutes
minutes
Total Time:
55
minutes
minutes
Servings:
14
slices
Calories:
232
kcal
Author:
Kylie
Equipment
loaf pan
large bowl
zester
large mixing spoon
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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:
1
slice
|
Calories:
232
kcal
|
Carbohydrates:
24
g
|
Protein:
4
g
|
Fat:
14
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
28
mg
|
Sodium:
243
mg
|
Fiber:
1
g
|
Sugar:
10
g
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