So, this recipe is amazing. Bright and flavourful meyer lemons combine perfectly with creamy coconut and warm honey to create the most perfectly decadent yet light treat. But I’m not going to take full credit, because it’s a mashup of my own improvisational skills, a great recipe from A Feast for the Eyes and a perfect idea for icing from Joyous Health. And true to style (read: I’m impatient), this is relatively quick, simple and easy to improvise on. Ready?
Coconut Meyer Leymon Loaf
Makes a small/medium-ish size loaf (that’s clear enough, yes?)
For the Loaf:
→ 2 eggs
→ 1 cup milk of your choice (I used almond)
→ Splash of vanilla extract
→ Juice of 1 or 2 lemons (depending on how lemony you like it)
→ Zest of 1 big lemon
→ 1/2 cup melted coconut oil
→ 1/3 cup maple syrup
→ 2 cups flour of your choice
→ 1 cup shredded coconut
→ 2 teaspoons baking powder
→ Sprinkling of cinnamon
→ Pinchy pinch of salt
→ 1/2 cup poppy seeds (optional)
→ 1/2 slivered almonds (optional)
For the Icing:
→ 1 cup coconut butter
→ 1/3 cup honey
→ Juice of one lemon (or less, depending on your preference)
→ Preheat your oven to 300 degrees.
→ Whisk together eggs, milk, lemon juice, lemon zest, melted coconut oil and maple syrup.
→ In another bowl, mix together flour, coconut, baking powder, cinnamon, salt, poppy seeds and slivered almonds. Make a well in the centre and pour the wet ingredients in, mixing until smooth-ish. Avoid the urge to keep mixing!
→ Grab your baking dish and spread a little coconut oil around to keep things from sticking. Pour your mixture in and pop it in the oven for about 40 minutes, or until you can poke it with a skewer and have it come out clean.
→ While the loaf cooks, toss your icing ingredients into a small bowl and whip until smooth. Set aside.
→ When the loaf is done, let it cool just slightly before carving out a big chunk and smearing it with icing. Enjoy with coffee or tea, and maybe even a sprinkling of fresh fruit of your choice.
What’s your favourite loaf recipe? Would you try this one?