Ingredients:

  • 190g all-purpose flour
  • 50g unsweetened desiccated coconut
  • 200g granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp fine sea salt
  • 2 large eggs, room temperature
  • 120g full-fat Greek yogurt
  • 120ml neutral oil (canola or grapeseed)
  • 30ml fresh lemon juice
  • 2 tbsp lemon zest
  • 120g powdered sugar, sifted
  • 45ml fresh lemon juice (for glaze)
  • 20g toasted coconut flakes

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it becomes fragrant and resembles damp sand.
  2. To the scented sugar, add the large eggs, neutral oil, Greek yogurt, and 30ml of fresh lemon juice. Whisk vigorously until the mixture is pale and well emulsified.
  3. In a separate bowl, whisk together the all-purpose flour, desiccated coconut, baking powder, and sea salt. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to over-mix.
  4. Divide the batter evenly among 8 cavities of a greased mini loaf pan. Bake for 25 minutes or until a skewer inserted into the center comes out clean.
  5. While the loaves bake, whisk together the sifted powdered sugar and 45ml of lemon juice to create a sharp glaze. Apply the glaze to the loaves while they are still warm to ensure maximum absorption, then top with toasted coconut flakes.