Lemon Coconut Loaf Cake

Loaf cakes take me back to the days when I was 15 & indulged in those Starbucks loaf cakes like it was nothing

I love to create healthier versions because a slice of loaf cake with my cup of tea post-workout is one of my guilty pleasures in life! 

This loaf cake is 100% comparable to Starbucks Lemon loaf cake minus all the guilt. It has the perfect texture that is crispy on the outside but moist & soft on the inside. If you’re a lemon lover, there is no question–this is a must make! 

Ingredients: 

• 2 cups all purpose flour 
• 1/2 cup unsweetened shredded coconut 
• 1 tsp baking powder 
• zest from 1 whole lemon 
• Juice squeezed from 1 whole lemon 
• 2 eggs 
• 1 tsp vanilla extract 
• 1/4 cup honey
• 1/4 cup coconut/almond milk blend 
• 1 tsp coconut oil + 3 TBSP chocolate chips (for chocolate drizzle) 

Directions: 

1. Set oven to 350 degrees 

2. Combine all purpose flour, baking powder and shredded coconut in a large bowl. 

3. Once combined, add in your lemon zest, lemon juice, eggs, vanilla and milk and mix well. 

4. Slowly add in honey and continue to stir while adding so the batter does not become too thick to mix. 

5. Pour into a greased loaf pan and bake for 25-30 minutes. 

6. Remove from oven and let cool for at least one hour before adding chocolate drizzle. 

7. Once ready for drizzle, combine coconut oil and chocolate chips. Add to a microwave safe bowl and microwave in 30 second increments until completely melted. Pour over loaf & ENJOY!