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 (I used full-fat coconut Greek yogurt)
- 3/4 cup granulated sugar
- 3 large eggs
- Finely grated zest of 1 medium-large lemon
- 2 tablespoons lemon juice
- 1/3 cup melted coconut oil
- 1/2 teaspoon almond extract
- 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 prepare a greased loaf pan.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, combine sugar, eggs, coconut yogurt, lemon zest, lemon juice, melted coconut oil, and almond extract until smooth.
- Gradually mix the dry ingredients into the wet mixture until just combined; gently fold in the shredded coconut.
- Pour batter into the prepared loaf pan and bake for about 50 minutes or until a toothpick comes out clean.
- Let cool before frosting with a mixture of cream cheese, butter, powdered sugar, almond extract, and lemon zest.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 215
- Sugar: 19g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg