YUMMY LEMON COCONUT LOAF
This loaf is buttery, moist, and full of flavor. The sweet/tart lemon drizzle really puts it over the top. Enjoy!
Provided by Christina
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.
- Beat white sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir juice and zest of one lemon into butter mixture.
- Mix flour, baking powder, and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour the batter into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
- Gradually stir 2 teaspoons lemon juice into confectioners' sugar in a bowl until mixture is thin enough to drizzle. Transfer mixture to a resealable plastic bag. Cut a small hole in the corner of the bag. Gently squeeze bag and drizzle mixture evenly over the loaf.
Nutrition Facts : Calories 301.4 calories, Carbohydrate 46.5 g, Cholesterol 62.6 mg, Fat 11.7 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 7.3 g, Sodium 202.3 mg, Sugar 31.3 g
LEMON / COCONUT LOAF CAKE
Yum! That's the exact word coming from my sons mouth after his first bite...it's delish! Enjoy!
Provided by Cassie *
Categories Sweet Breads
Time 1h10m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 325 degree F. Spray a 9 x 5 bread pan with nonstick cooking spray ( I use bakers secret ) Set aside.
- 2. I used my kitchen aid mixer( you can use a hand mixer, just make sure you beat well), on medium speed, beat butter till fluffy. Add sugar and beat well, about 2 minutes.
- 3. Add 1 egg at a time beating well after each addition.
- 4. In a small bowl, blend flour, soda and salt. Begin adding the flour mixture to the wet mixture; alternating with sour cream. Ending with flour mixture.
- 5. Fold in the zest, coconut, food coloring and lemon extract.
- 6. Spread batter evenly into prepared bread pan. Bake for 1 hour and 5 - 10 minutes or until pick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove and finish cooking on wire rack.
- 7. Make glaze if using: Whisk the sugar,lemon juice and milk; until desired consistency occurs. May need more cream. I then spread the glaze over the cooled cake and sprinkled with more coconut.
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.
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices each).
Number Of Ingredients 13
Steps:
- 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 : Calories 171 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 136mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.
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COCONUT LEMON LOAF CAKE - JULIA'S CUISINE
From juliascuisine.com
3.8/5 (9)Total Time 50 minsCategory Bread, Breakfast, DessertCalories 261 per serving
- In a medium bowl, sift together the flour, shredded coconut, lemon zest, baking powder and salt. Set aside.
- In the bowl of your electric mixer, mix on high speed the butter for about 30 seconds. Add the sugar and beat for a further 2-3 minutes until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Scraping down the sides as you mix. Add half of the flour mixture and stir until incorporated. Mix in all the yogurt with the lemon juice and mix well. Stir in remaining flour until incorporated.
- Pour into prepared pan and bake for 35 - 40 minutes or until a toothpick inserted in the centre comes out clean. Remove from oven and place on a wire rack to cool for about 5 minutes. Remove from pan and take off parchment paper. Leave to cool completely. Will store in an airtight container on the counter for up to three days.
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Ratings 17Category DessertCuisine AmericanTotal Time 2 hrs 5 mins
- Preheat oven to 350 degrees F. Prepare a 10-inch by 5-inch loaf pan with non stick spray. (Optional) Line the pan with foil or parchment paper to allow for easy release of the loaf.
- While the loaf is cooling, spread the 1/2 cup shredded sweetened coconut on a rimmed baking sheet. Bake at 350 degrees for about 10 minutes. Stir the coconut around every couple of minutes to prevent burning. The toasting is done once the coconut is golden brown in color.
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From anniesnoms.com
5/5 (7)Total Time 1 hr 10 minsServings 10
- Preheat the oven to 160C/325F and spray a 2lb loaf tin with cooking spray. Place a thin strip of grease proof paper along the centre to lift the cake out.
- Place the butter, sugar and lemon zest into a large bowl, or the bowl of your stand mixer and beat on medium-high speed until light and fluffy, around 2 minutes.
- Add in the eggs, scraping down the sides as necessary and mix on medium speed for 1 minute, or until well combined and smooth.
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