Lemon Coconut Loaf Recipe

5 2 1
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Lemon Coconut Loaf Recipe

Read Reviews
5 2 1
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + cooling

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 sweetened shredded 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 8x4-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 slice: 171 calories, 7g fat (4g saturated fat), 43mg cholesterol, 136mg sodium, 25g carbohydrate (15g sugars, 0 fiber), 2g protein.

  • 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 sweetened shredded coconut
  • 1 teaspoon grated lemon peel
  • GLAZE:
  • 1/4 cup confectioners' sugar
  • 2 tablespoons lemon juice
  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 8x4-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

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Reviews forLemon Coconut Loaf

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MY REVIEW
bereitbach User ID: 4958434 24357
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
bereitbach User ID: 4958434 29398
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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