Step 1

Preheat oven to 180C. Grease a 21 x 11cm (base measurement) loaf pan and line with baking paper, extending over the two long sides.

Step 2

Use a balloon whisk to whisk together the flour, coconut flakes, baking powder and bicarbonate of soda.

Step 3

In a separate bowl or large jug whisk together the eggs, maple syrup, yoghurt and vanilla extract.

Step 4

Make a well in the middle of the dry ingredients and whisk in the egg mixture, lemon zest and juice and the oil. Whisk well to combine.

Step 5

Pour mixture into the prepared pan and bake for 40 minutes or until springy to a gentle touch. Brush with the marmalade and sprinkle with the extra coconut. Bake for a further 7 minutes or until coconut is golden. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.