This Gluten Free Lemon Coconut Loaf recipe is always a popular one and a good go-to loaf recipe that is gluten-free and dairy-free. It has a lovely lemon coconut flavour and golden colour.

It has a little more sweetener in it than I usually have in my recipes mainly to counteract the bitterness of the lemon. You can adjust the sweeter to your desired levels

INGREDIENTS:

• 1 cup brown rice flour or gluten-free flour of your choice (I like spelt flour as a non-gluten free option)
• 3/4 cup almond flour
• ½ cup desiccated coconut
• 2 teaspoon baking powder\
• 1/2 teaspoon Himalayan salt
• 1 cup coconut milk (or Greek yogurt if you prefer)
• 1/2 cup Coconut sugar
• 2 eggs
• 1 – 2 Tablespoons grated lemon zest
• 2 Tablespoons freshly squeezed lemon juice
• 1/4 cup Coconut oil
• 2 Tablespoons of maple syrup (or rice syrup or sweetener of your choice)

Glaze

• 1/4 cup freshly squeezed lemon juice (from 2 lemons)
• 1/4 cup Coconut sugar
• 1 Tablespoon Coconut oil, melted

PROCEDURE:

1. Preheat the oven to 180C. Grease and flour an 8 by 5-inch loaf pan.
2. Add flour, almond flour, coconut, baking powder, and salt into a mixing bowl.
3. In another bowl, whisk together the coconut milk or yogurt, coconut sugar, eggs, lemon juice, lemon zest, and essence. Slowly whisk the wet ingredients into the dry ingredients.
4. Heat coconut oil and maple syrup till melted. With a rubber spatula, fold the wet mixture into the batter. Mix until it forms a smooth batter.
5. Pour the batter into the prepared pan.
6. Bake for 50 minutes, until a knife inserted in the center of the loaf, comes out clean.
7. Gently heat the glaze ingredients in a small pot (just to a low simmer).
8. When the cake is done, allow it to cool in the pan for 10 minutes then carefully place on a baking rack. While the cake is still warm, pour the glaze mixture over the cake and allow it to soak in. Cool before slicing. I used toasted coconut chips – sprinkled on the top.