Delicious coconut loaf with lemon sour cream icing

This special loaf will have everyone asking you for the recipe. If the dense, coconut cake base isn’t enough to make your mouth water than the creamy lemon, sour cream icing will surely do it.

It’s absolutely perfect as an afternoon tea snack to go alongside a hot cup of tea or coffee or it also works as a lighter after dinner treat to satisfy your sweet tooth after a big meal. While normal lemon icing has long been a favourite for loaves of all flavours, this sour cream version puts a refreshing twist on the recipe that you will immediately fall in love with. Slice this up and spread some butter or margarine on each side before digging in!

Ingredients

• 125g butter, softened
• 1 cup caster sugar
• 1 large lemon, rind finely grated
• 2 eggs, lightly beaten
• 1 1/2 cups self-raising flour, sifted
• 1 cup milk
• 1/2 cup desiccated coconut
  Icing
• 1 1/2 cups icing sugar mixture
• 1/4 cup sour cream
• 1 lemon, rind finely grated

Method

1. Preheat oven to 180C. Grease and line sides and base of a 6cm deep, 9cm x 19cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.
2. Use electric mixer to beat butter until light and fluffy. Add sugar, 1 tablespoon at a time, beating until sugar is dissolved. Add lemon rind and half the egg. Beat well. Add remaining egg and beat until well combined.
3. Use a large metal spoon to gently stir flour, milk and coconut into butter mixture without over-mixing. Spoon mixture into prepared loaf pan. Smooth surface with back of spoon. Bake for 50 minutes or until baked through. Allow cake to cool for 10 minutes in pan. Lift onto wire rack to cool completely.
4. Meanwhile, sift icing sugar into a bowl. Add sour cream and lemon rind. Stir until well combined. Pour icing over cake. Allow to set. Serve.