I’m terribly sorry for how quite the blog has been over the past week. I’ve been lying very very low with an awful head and chest cold - it’s been a week of sleeping, pinning, admiring instagram and watching an embarrassing amount of gossip girl. Thankfully though I can tell when I’m done with being sick and almost better when I start cleaning the house and baking. So to celebrate the end of a lousy week I’ve whipped up the most delicious Lemon and Coconut Loaf that’s perfect for a little winter weekend baking - it’s easily one of my favourite recipes as it takes no time at all to make and of course is so delicious is never lasts longer than a day. The recipe below includes a beautiful lemon drizzle icing that adds a delicious burst of lemon to the top, I left this loaf un-iced as I plan on toasting a slice or two over the weekend for brunch or afternoon tea. I hope everyone has a wonderful weekend planned. x
Lemon and Coconut Loaf
Preheat oven to 180°C, grease and flour a loaf tin. Sift the flour, baking powder, caster sugar, cornflour and coconut into the bowl of a food processor *. Pulse the mixture for about 4 seconds until combined. Add the butter, eggs, zest and juice of one lemon and process until evenly mixed – about 10 to 30 seconds.
Pour the mixture into the prepared loaf tin and bake for around 35-40 minutes, or until a skewer comes out clean. Let the loaf cool in its tin before icing.
Lemon Drizzle Icing
To make the drizzle icing, juice the lemons and dissolve the sugar in the juice. Prick the whole surface of the loaf with a fork and pour the lemon mixture over the loaf, allow it to set before removing the loaf from the tin. Enjoy with a warm cup of tea!
*If you don’t have a food processor, this recipe can still be made using a electric beater or blender.
If you’re a fan of lemon and coconut recipes, you simply must try my Lemon, Almond and Coconut Friands - they’re perfect for winter!