shredded coconut and grated lemon zest, to decorate
Preheat oven to 170 degrees fan-forced. Grease a non-stick rectangular loaf pan (approx 23 X 13cm) well and set aside.
Sift the plain flour and baking powder into a large bowl. Add the coconut and salt and mix to combine. Set aside.
In a seperate bowl, whisk the greek yoghurt, caster sugar, eggs, lemon zest, lemon juice and melted coconut oil until well combined.
Add the dry ingredients and mix together.
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.
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.
Spread over the cooled lemon coconut loaf and sprinkle with extra shredded coconut and lemon zest (optional).
If your loaf is browning too quickly in the oven, loosely place a sheet of foil over the top and continue cooking.