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Lemon Coconut Loaf

 Lemon Coconut Loaf
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.
16 ServingsPrep: 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 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).

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Lemon Coconut Loaf (continued)

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.