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Lemon Coconut Loaf Recipe

This lemony load from Donna Carper of South Jordan, Utah is so luscious it's almost a dessert! The bread's pound cake-like texture gets an unexpected twist from sweet chewy coconut.

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Lemon Coconut Loaf Recipe

Prep: 10 min. Bake: 1 hour + cooling

Yield: 16 Servings

10 60 70

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
4-1/2 teaspoons lemon juice
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup flaked coconut
1 teaspoon grated lemon peel
GLAZE:
1/4 cup confectioners' sugar
2 tablespoons lemon juice

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in the coconut and lemon peel.
Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Combine glaze ingredients; brush over loaf. Yield: 1 loaf (16 slices each).

Nutritional Facts 1 serving (1 slice) equals 171 calories, 7 g fat (4 g saturated fat), 43 mg cholesterol, 136 mg sodium, 25 g carbohydrate, trace fiber, 2 g protein.

Originally published as Lemon Coconut Loaf in Quick Cooking May/June 1999, p49

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Lemon Coconut Loaf

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Reviewed on Mar. 16, 2012 by bereitbach

After I reviewed this saying that I have never deviated from the recipe, I made changes that very week. I wanted to take this to a ladies' meeting at our church. We have several ladies on special diets (like vegan) so I needed to adapt the recipe to fit their needs. I used flax seed substitute for the eggs, rice milk for the milk and 3/4 cup honey for the sugar. I cut the other liquids to about 3/4 their normal amounts to compensate for the honey. I poured the batter into muffin cups and got approximately 12 muffins. For the glaze, I spread some honey and sprinkled coconut on top. They were a huge hit at our meeting.

Reviewed on Feb. 28, 2012 by bereitbach

I have made this several times and always have a hard time not eating all of it right away. I've never deviated from the recipe at all. It is easy and delicious.