Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sweetened shredded coconut
- 1 cup coconut yogurt
- 3/4 cup granulated sugar
- 3 large eggs
- Finely grated zest of 1 lemon
- 2 tablespoons lemon juice
- 1/3 cup melted coconut oil
- 2 ounces cream cheese (softened)
- 4 tablespoons unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1/8 teaspoon almond extract
- 1/2 teaspoon finely grated lemon zest
- 1–2 tablespoons milk or half and half
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In one bowl, whisk together flour, baking powder, and salt. In another bowl, mix coconut yogurt, sugar, eggs, lemon zest, lemon juice, melted coconut oil, and almond extract until smooth.
- Gradually add the dry ingredients to the wet mixture and stir gently until just combined. Fold in the shredded coconut.
- Pour the batter into the prepared pan and bake for about 50 minutes or until a toothpick inserted comes out clean.
- Let it cool before frosting with cream cheese frosting made from softened cream cheese, butter, powdered sugar, almond extract, lemon zest, and milk.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg