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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.
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling YIELD: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

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).

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.