Lemon Coconut Loaf Recipes

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.

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.

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.

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.