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.
Lemon Coconut Loaf
Lemon Coconut Loaf
Prep Time
10 min
Cook Time
1 hour
Yield
1 loaf (16 slices each)
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
- 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.
- 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.
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