Coconut Lemon Loaf

Method

Loaf

1. Preheat oven to 180ºC (356ºF) and line loaf pan with parchment paper.
2. In a large mixing bowl, combine all dry ingredients together.
3. In a small mixing bowl, whisk together all wet ingredients until well combined.
4. Make a well in the centre of the dry mix, pour in wet mixture. Gently fold wet into dry until just combined. Removing any lumps.
5. Gently fold through chocolate chips.
6. Pour batter into prepared loaf pan.
7. Bake for 20-30 minutes or until toothpick comes out clean, making sure not to over bake.
8. Remove from oven.
9. Let the loaf to cool in the pan for at least 15-20 minutes. This loaf is quite delicate so removing it too early may cause it to break a little.
10. Remove from pan by lifting up parchment paper and let it cool completely on a wire cooling rack.

Icing

1. In a small mixing bowl, combine icing sugar, lemon juice, coconut water and mix well.
2. Add more icing sugar until desired consistency. Mine was smooth and thick.
3. Slowly and evenly pour over the cooled loaf.
4. Let sit for 10 minutes until it sets.

Serve and enjoy!

Notes:

Keep in an airtight container, in the pantry, for 1 week – 10 days.