Step 1

Preheat oven to 170 degrees fan-forced. Grease a non-stick rectangular loaf pan (approx 23 X 13cm) well and set aside.

Step 2

Sift the plain flour and baking powder into a large bowl. Add the coconut and salt and mix to combine. Set aside.

Step 3

In a seperate bowl, whisk the greek yoghurt, caster sugar, eggs, lemon zest, lemon juice and melted coconut oil until well combined.

Step 4

Add the dry ingredients and mix together.

Step 5

Pour the mixture into the prepared tin and bake for approximately 45 minutes or until cooked through when tested with a skewer (see notes). Allow to cool for 15 minutes before transferring to a wire rack to cool completely.

Step 6

To make the frosting, beat the cream cheese, butter and lemon juice together until smooth and creamy. Slowly add the icing sugar and continue beating until combined.

Step 7

Spread over the cooled lemon coconut loaf and sprinkle with extra shredded coconut and lemon zest (optional).

Step 8

Preheat oven to 170 degrees fan-forced. Grease a non-stick rectangular loaf pan (approx 23 X 13cm) well and set aside.

Step 9

Add the plain flour, baking powder, coconut and salt to the Thermomix bowl. Sift by pressing the Turbo button in 1 second bursts 8-10 times. Set aside in a seperate bowl.

Step 10

In a clean Thermomix bowl, add the the greek yoghurt, caster sugar, eggs, lemon zest, lemon juice and melted coconut oil and mix on Speed 5, 5 seconds. Scrape down the sides of the bowl and mix for a further 5 seconds.

Step 11

Add the dry ingredients and mix on Speed 5, 5 seconds. Scrape down the bowl and repeat for a further 5 seconds (or until combined).

Step 12

Pour the mixture into the prepared tin and bake for approximately 45 minutes or until cooked through when tested with a skewer (see notes).

Step 13

Allow to cool for 15 minutes before transferring to a wire rack to cool completely.

Step 14

To make the frosting, place the cream cheese, butter and lemon juice into a Thermomix bowl. Mix on Speed 6, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds or until smooth and creamy.

Step 15

Add the icing sugar and mix on Speed 6, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds.

Step 16

Spread over the cooled lemon coconut loaf and sprinkle with extra shredded coconut and lemon zest (optional).