LEMON-COCONUT COOKIES
Crispy on the outside and chewy on the inside--a lemon-coconut snickerdoodle cookie.
Provided by SCENT4U
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 40m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add eggs one at a time and beat well after each addition. Mix in lemon juice. Mix flour, coconut, cream of tartar, baking soda, lemon zest, and salt in a separate bowl. Add to butter mixture and beat on low speed until everything is well mixed, about 2 minutes.
- Drop rounded teaspoonfuls of dough onto 2 ungreased cookie sheets.
- Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 94.7 calories, Carbohydrate 11.7 g, Cholesterol 17.9 mg, Fat 5 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 69.2 mg, Sugar 6.4 g
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.
COCONUT-LEMON LOAF
From the magazine "Family Fun". I ripped this out of the magazine at my mom's doctor's office. Which is ok since it was not MY doctor's office ;-)
Provided by True Texas
Categories Breads
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Line a 9 x 5-inch loaf pan with waxed paper (or grease and flour it), then set it aside. Heat the oven to 350 degrees.
- In a large bowl, whisk togather the sugar, melted butter, oil, lemon zest, lemon extract, vanilla extract, and milk.
- In a small bowl, whisk eggs and buttermilk until evenly blended. Set the bowl aside.
- In a medium bowl, whisk the flour, baking powder, and salt. With a wooden spoon, sitr about a third of the flour mixture into the sugar mixture, then alternately and half of the remaining egg mixture and half of the flour mixture, stirring after each addition just enough to blend. Stir in the coconut.
- Pour the batter into the prepared pan and smooth the top with a spoon. Bake on the center rack until a toothpick inserted into the center of the bread comes out clean, about 45 to 50 minutes.
- Remove the pan and cool on rack for about 15 minutes, then remove the loaf and place it on the rack to finish cooling. When the loaf is completely cooled, in about two hours, appply the Coconut-Lemon Glaze, if using.
- Directions for Coconut -Lemon Glaze.
- Combine the confectioners' sugar, lemon juice, butter and lemon extract (if using) in a small bowl. Whisk to blend. The glaze sould be the consistancy of heavy cream. If needed, add more sugar to thicken it or more lemon juice to thin it.
- When the bread is completely cooled , spoon the glaze over the bread and immediately sprinkle the coconut over the top. Makes enough glaze for one loaf.
Nutrition Facts : Calories 369.3, Fat 14.4, SaturatedFat 7.2, Cholesterol 60.2, Sodium 382.2, Carbohydrate 55, Fiber 1.3, Sugar 30, Protein 5.6
LEMON COCONUT LOAF
Make and share this Lemon Coconut Loaf recipe from Food.com.
Provided by Jazz Lover
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Cream together butter, sugar and lemon juice.
- Add the eggs, one at a time, beating well after each adition.
- Combine flour, baking powder and salt; add to creamed mixture alternately with milk.
- Stir in the coconut and lemon peel.
- Pour into a greased 8x4x2 inch 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 confectioners' sugar and 2 tablespoons lemon juice; brush over loaf.
Nutrition Facts : Calories 2716.4, Fat 114.3, SaturatedFat 69.8, Cholesterol 684.1, Sodium 1850, Carbohydrate 394.3, Fiber 6.3, Sugar 239.9, Protein 37.8
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LEMON COCONUT CAKE - JULIE'S EATS & TREATS
From julieseatsandtreats.com
Ratings 164Calories 480 per servingCategory Dessert
- Using a hand mixer or stand mixer, beat cream cheese and butter until combined. Add powdered sugar and beat until smooth. Add 1 tablespoon milk, extract and lemon zest and beat until combined. If the frosting is too thick add additional milk to thin it out.Spread the frosting on the cooled cake and top with shredded coconut and lemon zest.
LEMON AND COCONUT LOAF CAKE - ANNIE'S NOMS
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.
- Add in the flour, baking powder, bicarb, salt and desiccated coconut and mix on low until the mixture starts to come together, then add in the coconut milk. Turn the speed up to medium-high and mix until everything is light, smooth and well combined.
COCONUT LEMON LOAF CAKE - JULIA'S CUISINE
From juliascuisine.com
3.5/5 (11)Total Time 1 hrCategory 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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