Lemon Coconut Loaf

Name: Lemon Coconut Loaf
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
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

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

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.

Originally published as Lemon Coconut Loaf in Quick Cooking May/June 1999

Reviews

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bereitbach

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.
bereitbach

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.