1/2cupshredded coconutor enough to cover the top of the loaf (your preference!)
Instructions
Preheat the oven to 375 degrees Fahrenheit and line a 9x5 baking pan with a piece of parchment paper. See photo in post for reference. I buttered the two sides not covered with parchment paper with vegan butter.
In a large mixing bowl mix together all of the dry ingredients (quinoa, all purpose flour, whole wheat flour, shredded coconut, cane sugar, poppy seeds, baking soda, and salt).
Create a well in the middle of your dry ingredients. Add the wet ingredients (coconut milk, vegan yogurt, lemon juice, coconut oil, lemon zest, and vanilla extract) into the dry ingredients. Gently fold together until the wet is incorporated into the dry.
Transfer loaf batter to your parchment lined baking pan and spread evenly.
Bake for 60-75 minutes, tenting the bread after 45 minutes to prevent it from browning too much on top. You know the loaf is finished baking when a knife comes cleanly out of the loaf.
Allow the lemon loaf to cool in the baking pan for 10 minutes before transferring it to cool completely on a baking rack.
If you are icing your loaf, mix together the powdered sugar, lemon juice, and coconut milk until smooth. Pour on top of the completely cool lemon loaf. Sprinkle on shredded coconut to your liking. Enjoy!
Storage: Store this lemon loaf in an airtight container or gallon ziplock bag at room temperature for up to 5 days.
Notes
I have not tried freezing this loaf.
Using room temperature vegan yogurt and coconut milk is crucial to preventing the coconut oil from hardening in the batter and keeping this loaf light and fluffy.