Lemon Coconut Loaf
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
YIELD: 1 loaf (16 slices each).
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.
Ingredients
-
1/2 cup butter, softened
-
1 cup sugar
-
2 large 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 whole milk
-
1/4 cup sweetened shredded coconut
-
1 teaspoon grated lemon zest
-
GLAZE:
-
1/4 cup confectioners' sugar
-
2 tablespoons lemon juice
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 zest.
-
2.
Pour into a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Combine glaze ingredients; brush over loaf.
Nutrition Facts
1 slice: 171 calories, 7g fat (4g saturated fat), 43mg cholesterol, 136mg sodium, 25g carbohydrate (15g sugars, 0 fiber), 2g protein.
© 2024 RDA Enthusiast Brands, LLC