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Lemon Coconut Loaf Recipe

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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.
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES: 16 servings

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

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.

Directions

  1. 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.
  2. 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).
Originally published as Lemon Coconut Loaf in Quick Cooking May/June 1999, p49

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.

Reviews for Lemon Coconut Loaf

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MY REVIEW
Reviewed Mar. 16, 2012

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.

MY REVIEW
Reviewed Feb. 28, 2012

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.

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