Description
Fall in love with this bright and moist lemon coconut loaf that turns sourdough discard into a tropical treat. Perfect for breakfast, snack time, or a simple homemade dessert.
Ingredients
Scale
- 1 cup sourdough discard
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup coconut milk
- â…“ cup vegetable oil or coconut oil
- 2 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup shredded coconut
- 1 cup powdered sugar (optional glaze)
- 2–3 tablespoons lemon juice (optional glaze)
Instructions
- Preheat oven to 350°F and prepare a loaf pan.
- Whisk sourdough discard, eggs, sugar, coconut milk, oil, lemon juice, zest, and vanilla.
- Combine flour, baking powder, baking soda, and salt in another bowl.
- Add dry ingredients to wet and mix gently.
- Fold in shredded coconut.
- Pour batter into pan and smooth top.
- Bake for 50–60 minutes until done.
- Cool completely, then add glaze if desired.
- Prep Time: 15 minutes
- Category: baking
- Cuisine: American