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.
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.
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.
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).
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, 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. 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.
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.