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Note: Double the recipe to make 2 cakes, one red and one green.
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Preheat oven to 350u00b0F. Grease a 9x5 inch loaf pan.
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In a large bowl, sift flour, baking powder, salt, coconut. In another bowl, whisk yogurt, sugar, eggs, lemon zest and vanilla.
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Stir the dry ingredients into the wet ingredients. Evenly blend. Slowly whisk in vegetable oil, until batter is thoroughly mixed and no flour can be seen.
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It is at this time, add the food coloring. (For two cakes, red for first, green for second.) Pour the batter in prepared pan and bake for 50-60 minutes, until toothpick inserted in center comes out clean.
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Take out of oven. Leave in pan for 10 minutes. Then flip loaf over carefully onto wire rack to cook.
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For red loaf, slice into 1/2 inch pieces; hearts should be intact. (Sounds awry, but no broken hearts, please.) Use small heart cookie cutter to cut out a hundred hearts (kidding, more like twenty). Stand them upright on bottom right of pan stacked one beside another, leaving room on both ends for green batter to cover.
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For green loaf, repeat with same ingredients and tint batter green. Pour over the hearts assembled in loaf pan. Red should not show through. Bake this for 50-60 minutes until tester inserted comes out clean.
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Once out of oven, leave in pan for 10 minutes. Flip carefully onto wire rack.
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Sprinkle with powdered sugar. Decorate with fondant heart, buttercream. Slice through to be surprised.
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Inspiration from Grinch cake for Christmas, The Barefoot Baker. Recipe adapted from Barefoot Contessa, Ina Garten's lemon yogurt cake.
