Grease a 9x5 loaf pan. Line the bottom of the pan with a rectangle or parchment paper, and grease the paper also.
Dust the bottom of the pan with all-purpose flour. Preheat oven to 350 degrees F.
In a large bowl, cream the butter, coconut oil and sugar together. Add sour cream and beat with a hand- or standing mixer until the mixture is light and fluffy, about two minutes.
Stir in the eggs, one at a time.
Add the lemon and vanilla extracts.
Combine the salt, baking powder and coconut flour in a small bowl. Slowly add the dry ingredients to the butter mixture. Beat just until all ingredients are well incorporated. The batter should be thick but pourable similar to a cake batter. If it is too think, add water 1 tablespoon at a time to reach the correct consistency. Stir in the lemon zest. Pour batter into the prepared loaf pan, fill it all the way to the top. If there is batter left over, grease a muffin tin use the extra batter to make one or two miniature cakes.
Pour batter into the prepared loaf pan, fill it all the way to the top. If there is batter left over, grease a muffin tin use the extra batter to make one or two miniature cakes.
Bake for 30-45 minutes. When the top becomes lightly golden, cover with aluminum foil. Continue baking for another 45 minutes. A pick inserted into the center of the cake should come out clean when the cake is completely cooked.
Cool to room temperature. Cover with plastic wrap, and continue cooling overnight. Invert the pan over a serving plate to slide the cake out. Slice and serve.
Written by Tammie Burnsed
Tammie is a freelance and creative writer who usually disparages the term “super food” but makes an exception for coconut oil. Her research for Coco Treasure has turned her into a verified coco-nut, and she’s made peace with that. Tammie lives in sunny California where she enjoys painting, writing and sharing all things beachy with her husband and two dogs.