Instructions:
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- Mix the dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a separate large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk and lemon juice, beginning and ending with the dry ingredients. Fold in the shredded coconut.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Add glaze (optional): Mix powdered sugar and lemon juice to create a glaze. Drizzle over the cooled loaf for extra sweetness and flavor.
Enjoy this delightful Lemon Coconut Loaf Cake with a cup of tea or coffee for a refreshing treat!
