Lemon Blackberry Jam and Coconut Loaf Cake
Ingredients
- 2 cups flour
- 1 ¾ teaspoon baking soda
- 1 ½ tsp salt
- 1 ½ cups sugar
- 2 eggs
- ½ cup coconut oil
- 1 ¼ cup coconut milk
- zest of 2 lemons
- juice of 2 lemons
- ½ cup blackberry jam
Lemon Glaze
- 1 cup powdered sugar
- juice and zest of 1 lemon
- 1 ½ teaspoon coconut milk
- ¼ cup shredded coconut
Instructions
Loaf
- In a large bowl mix together your eggs, sugar, coconut oil, coconut milk, lemon zest and juice. Then mix in your flour, baking soda, and salt.
- Butter and flour your loaf pan and preheat your oven to 350 degrees F
- Pour half of your batter in the loaf pan. Then dollop half of your blackberry jam on top. Pour in the rest of your batter, then dollop in the remining jam. Using a knife or skewer stick swirl together your jam and batter.
- Bake loaf for 70 minutes or until the center comes out clean.
Glaze
- Mix together your powdered sugar, lemon zest, juice and coconut milk
- Once loaf has cooled, drizzle glaze on top of loaf and then sprinkle with shredded coconut.
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