Lemon and Coconut Loaf

Lemon and Coconut Loaf. This bread melts in your mouth. Doughy lemon loaf cake with just the right amount of lemon, sweetened with honey, and made fluffy. It’s extra special with a swirl of coconut cream cheese and finished with a thiccc and creamy lemon and coconut glaze. Enjoy!

Ingredients

1 stick salted butter, at room temperature

1/2 cup honey

1 tbs lemon zest, plus 3 tablespoons juice

3 large eggs, at room temperature 

1 tsp vanilla extract

1/4 cup plain greek yogurt or sour cream

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

4 ounces cream cheese, melted

½ cup of desiccated coconut

4 tbs coconut milk

Icing

1 cup powdered sugar

3-4 tbs lemon juice

2 tsp honey

Instructions

Preheat the oven to 350° F. Grease a (9×5 inch) loaf pan.

Beat together butter, honey, and 1 tbs lemon zest until combined. Beat in the eggs, one at a time, then add the lemon juice, vanilla, and yogurt. It's going to look curdled.

Add flour, baking powder, baking soda, and salt. Beat until just combined. 

Whisk together cream cheese and 1 tbs lemon zest and desiccated coconut.

Spoon 1/3 of the batter into the prepared pan. Dollop teaspoon size amounts of the cream cheese over the batter, using half the cream cheese. Gently swirl the cheese using a paring knife. Spoon over another 1/3 of the batter, then swirl in the remaining cream cheese, then spoon the remaining batter over. It's OK if all the cream cheese is not covered. Bake for 45mins.

Let cool completely before frosting.

Meanwhile, make the glaze. In a bowl, whisk together the powdered sugar, lemon juice, honey and coconut milk. Pour the glaze over the loaf. Let set 1 hour (or so), slice and eat