Coconut Lemon Loaf

Sometime in the last couple of weeks I decided I was going to “get healthy” and I was going to run a 5k. Only issue? I can get about as far as a 0.5k. And so started the download of shame: the Couch to 5k app. The good news is I’m a couple of weeks into this, and I now get out of my kitchen 3 times a week to hack up a lung on the lakefront while the app lady politely -yet firmly- tells me to “Begin Running”, and those fit 20somethings from “Fleet Feet” also politely -yet firmly- tell me “On your left!” as they pass me. I can now run 0.75k. Progress!
Which brings me to yesterday: a running day. Just to be clear, I really thought that I could just do this running thing once, as in one single solitary jog, and then I’d live to 100. Alas, it turns out it’s a 3 day a week thing so that I can feel like a young 50 year old when I’ll be 51. So, that brings me to yesterday’s running day. There I am at work, 4:45pm, so ready to get home and put on my running gear and go “get fit”. I was pumped. Then I mentioned to my coworker how I had plans to make this lemon cake sometime this week, and as I said those words I physically felt the will to run leaving my body. But no, I will stay strong! I will get home, put on the running gear, and then I will “be fit”! Then somewhere on the commute home, lemon cake turned into coconut lemon cake, and…well… I didn’t run yesterday. Instead I baked this deliciously tart, and yet appropriately sweet DessertBreakfast. 
(Yes, I went running today, but only to be greeted on my way back by a “Residents’ Party” in the lobby; the kind caterer lady took one look upon my sweaty, tired soul and just handed me a mojito. I’m starting to think that there are obstacles in the way of “getting healthy” and they are called DessertBreakfast and AfterJogMojito.)
But back to the lemon loaf. This stuff is good! It’s a triple-lemon threat, since we’ve got lemon bread, lemon syrup and lemon glaze. The original recipe had cake flour in it, but I replaced it with coconut flour. Coconut flour doesn’t have gluten in it, so my loaf came out really crumbly. Even though the texture isn’t as delicate and elegant as you expect from a lemon loaf, the mild coconut flavor makes up for it entirely. If you’re trying to put off autumn with a last ditch effort at tropical flavors, this is a really good way to go. I used 3 large lemons for the entire recipe. I zested all 3 lemons and got almost 1/4 cup of lemon zest. I also juiced all 3 lemons and got about 2/3 cup of lemon juice. 
Coconut Lemon Loaf
Serves 8
543 calories
65 g
157 g
30 g
6 g
17 g
151 g
236 g
48 g
1 g
11 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 543
Calories from Fat 265
% Daily Value *
Total Fat 30g
Saturated Fat 17g
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 157mg
Sodium 236mg
Total Carbohydrates 65g
Dietary Fiber 1g
Sugars 48g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake
  1. ¾ cup coconut flour (or cake flour)
  2. ¾ cup all-purpose flour
  3. 1 tsp. baking powder
  4. ¼ tsp. baking soda
  5. ½ tsp. salt
  6. 1 cup plus 2 tbsp. granulated sugar
  7. 2 sticks (225g) unsalted butter, room temperature
  8. 3 tbsp. grated lemon zest
  9. 4 large eggs, at room temperature
  10. 2 tbsp. freshly squeezed lemon juice
  11. ¼ cup sour cream
For the syrup
  1. 3 tbsp. granulated sugar
  2. 4 tbsp. freshly squeezed lemon juice
For the glaze
  1. 1 cup confectioners’ sugar
  2. 2-3 tbsp. freshly squeezed lemon juice
  3. coconut flakes
  1. To begin, we need to have both the eggs and the butter at room temperature. Preheat the oven to 350F and grease a 9x5in loaf pan. Mine was glass, not metal, so I had longer cooking times. Zest all 3 lemons, then squeeze the juice from all 3. Set aside.
  2. In a bowl, whisk the coconut flour, AP flour, baking powder, baking soda and salt. In the bowl of a stand mixer add the granulated sugar, lemon zest and softened butter. Cream the zest, butter and sugar together until it comes together into a light and fluffy mix. Add eggs, lemon juice and sour cream and mix until incorporated. Add the dry ingredients and mix until you have an even batter.
  3. Transfer the batter into the loaf pan and bake at 350F for 20 minutes. Turn the heat down to 325F and continue to bake for another 45 minutes. If you have a metal pan you may want to reduce the baking time by about 10 minutes. The loaf is done when you insert a toothpick in the middle and it comes out clean.
  4. Let the loaf cool in the pan for about 20 minutes.
  5. To make the syrup combine the sugar and lemon juice in a small pan over medium heat. Bring to a boil, and then simmer for a couple of minutes until all the sugar is dissolved. Take off the heat and let it cool down for a few minutes. Then slowly drizzle the syrup over the loaf and let it stand a few more minutes, until the loaf absorbs all the syrup. Remove the loaf from the pan and put it on your serving dish.
  6. To make the glaze, whisk the sugar and lemon juice together. Drizzle the glaze over the loaf and top immediately with coconut flakes. Slice and enjoy.
Adapted from Annie's Eats
Adapted from Annie's Eats
A Kitchen Odyssey