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Sweet-ishPlan ahead

Lemon & Toasted Coconut

It sounds like cake. It looks a bit like cake. It’s not cake.

Ahead1 hr lemons
PrepAbout 20 min
BakeAbout 50 min
Makes10 to 12 slices
Tick things off as you go.

This one’s for lemon season, May to September, when my lemon trees are laden with fruit. No lemon tree? I guarantee someone you know has more than they need!

Anna

Ingredients

For my big tin, 26.5 × 12.5 cm. Which tin have I got?

Do ahead

Boiling lemons sounds like a faff but it’s worth it. Do it ahead and keep the pulp in the fridge.

Wet mix

My eggs come from our young chooks, so they’re small. Weigh yours to match.

Dry mix

Top, drizzle and finish

This is the punch. Don’t skip it.

Which yoghurt? Which psyllium? See the pantry guide

Method

  1. 1. Boil the lemons
    Simmer the whole lemons for 45 to 60 minutes until soft. Halve, pick out the pips, then blitz skin and all to a smooth pulp. Cool completely.
  2. 2. Soak
    Whisk the eggs, yoghurt, oil, lemon pulp, the lemon zest and the batter juice. Stir in the chia and flax. Leave at least 15 minutes.
  3. 3. Heat the oven
    170°C conventional, no fan (about 150°C if you only have fan). Grease the tin and line it with baking paper, long sides included.
  4. 4. Toast the coconut
    Dry toast all the coconut over medium low heat, stirring, 3 to 5 minutes until golden. Tip onto a plate. Keep the topping portion aside.

    Watch it. It catches fast.

  5. 5. Mix the dry
    Whisk the dry mix together with the batter portion of the coconut. Spread the psyllium through evenly.

    Psyllium clumps if it’s left in pockets.

  6. 6. Dry into wet
    Tip the dry mix into the wet. Fold until just combined. It will be thick and quite wet. That’s right.
  7. 7. Fill and top
    Spoon into the tin and smooth the top. Scatter the topping coconut and press it in gently.
  8. 8. Bake
    Check at 45 minutes, then every 2 to 5 minutes until a skewer comes out clean. Usually about 50. Tent with foil from 30 minutes if the coconut browns too fast.
  9. 9. Drizzle
    In the last 10 minutes, warm the honey and lemon juice. Don’t boil. The moment the loaf is out, poke it all over and pour the drizzle on.
  10. 10. Cool
    Leave in the tin 10 to 20 minutes, then turn out onto a rack. Cool completely before slicing.

    Too soon and it sinks. Too long and it sweats.

  11. 11. Finish with zest
    Once cool, grate the extra lemon zest over the top.
New to these loaves? Read the full method first

How I eat mine

Toasted, with a big dollop of vanilla Greek yoghurt and whatever fruit’s in the bowl.

How to make the toppings

Storing

Cool completely and add the finishing zest. Slice, then freeze in a single layer before bagging. Toasts from frozen. It just takes a couple of goes in the toaster.