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 CUPCAKES
This is a great cupcake recipe that I created. Lemon and coconut together is such a great combo. If you want, you can substitute lime zest for the lemon zest in the frosting, for lime coconut cupcakes instead. You can also add no zest at all to make regular coconut cupcakes.
Provided by Cupcake Princess
Categories Desserts Cakes Lemon Cake Recipes
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix flour, baking soda, and salt together in a bowl.
- Heat 5 tablespoons butter and milk together in a saucepan over low heat until butter is melted, 3 to 5 minutes. Remove from heat.
- Beat white sugar, eggs, egg yolk, and 1 teaspoon vanilla extract together in a bowl using an electric hand mixer on low until mixture is smooth and thickened. Slowly pour flour mixture into sugar-egg mixture while mixing with the electric mixer until just incorporated. Slowly add butter-milk mixture; beat until just combined. Fold in 1/2 cup shredded coconut. Fill muffin cups with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Beat softened butter and cream cheese together in a bowl using an electric mixer on medium. Gradually beat confectioners' sugar into creamed butter mixture on low until incorporated. Beat in 1/2 teaspoon vanilla extract and lemon zest until smooth and creamy. Spread frosting over cooled cupcakes; sprinkle about 1 teaspoon shredded coconut onto each cupcake.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 40.5 g, Cholesterol 82.4 mg, Fat 14.8 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 9.3 g, Sodium 199.4 mg, Sugar 29.4 g
LEMON COCONUT CUPCAKES
Lemon plus coconut equals big smiles in this cupcake equation. These zesty gems are a hit with my family, friends and neighbors. -Debra Henderson, Booneville, Arkansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 cupcakes.
Number Of Ingredients 20
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 zest and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in coconut., Fill paper-lined muffin cups three-fourths full. Bake at 350° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the cream cheese, butter, grated lemon zest, vanilla and lemon juice until fluffy. Gradually beat in confectioners' sugar until smooth; stir in 1/4 cup coconut. Frost cupcakes; sprinkle with remaining coconut. Garnish with shredded lemon zest if desired.
Nutrition Facts : Calories 327 calories, Fat 18g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 262mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON COCONUT MUFFINS
Adapted from Company's Coming - Mostly Muffins. The batter is a nice, fluffy, light batter. It scoops into the muffin cups easily. The final result is a touch crumbly but still tastes WONDERFUL. If you would like to, you can omit the oatmeal and increase the coconut by the 1/2 cup. That is how the original recipe was listed but I tried to make it a little lower in fat by decreasing the coconut.
Provided by Saturn
Categories Quick Breads
Time 45m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Measure first 4 ingredients into small bowl. Stir. Set aside.
- Cream butter and sugar in large bowl. Add egg and lemon zest. Beat well.
- Add flour mixture in 3 parts, alternating with milk in 2 parts, stirring after each addition until just combined. Fill 12 greased muffin cups 3/4 full.
- Sprinkle with second amount of coconut. Bake in 375°F (190°C) oven for 18 to 20 minutes until wooden pick inserted in centre of muffin comes out clean.
- Glaze: Combine all 4 ingredients in small saucepan. Heat on medium until boiling. Reduce heat to medium-low. Heat and stir for 2-4 minutes until starting to thicken. Carefully spoon over hot muffins. (This makes a mess of your pan. It is SO worth it though.) Let stand in pan for 5 minutes before removing to wire rack to cool.
Nutrition Facts : Calories 240.4, Fat 6, SaturatedFat 2.9, Cholesterol 18.4, Sodium 181.7, Carbohydrate 43.5, Fiber 1.3, Sugar 23.4, Protein 4
LEMON COCONUT MUFFINS
Make and share this Lemon Coconut Muffins recipe from Food.com.
Provided by selfmadegirl
Categories Quick Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mix wet and dry ingredients separately.
- Gently combine the wet and dry ingredients, taking care not to over-mix.
- Pour into 6 lined muffin cups.
- Bake for approximately 20 minutes.
Nutrition Facts : Calories 196.5, Fat 7.9, SaturatedFat 5.3, Sodium 305.7, Carbohydrate 29.9, Fiber 4.5, Sugar 7.3, Protein 3.9
COCONUT & LEMON SYRUP MUFFINS
Deliciously moist and tender, and lovely served warm at breakfast. From the Australian Womens' Weekly.
Provided by Daydream
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to moderately hot (400F).
- Grease a 12-hole (1/3 cup/80ml capacity) muffin pan.
- Sift flour into a large bowl, and rub in the butter until the mixture resembles breadcrumbs.
- Stir in sugar, desiccated coconut, zest, egg and coconut cream- be careful not to over-mix.
- Spoon mixture into prepared pan, and sprinkle with shredded coconut.
- Bake in the oven for about 20 minutes.
- Transfer muffins to a wire rack over a tray.
- Pour hot lemon syrup over the hot muffins.
- If necessary, drain the syrup from the tray and pour over muffins again.
- Lemon syrup: Combine all ingredients in a small saucepan.
- Stir over heat, without boiling, until sugar dissolves.
- Simmer uncovered, without stirring, for 2 minutes.
BURST O' LEMON MUFFINS
While I visited my sister in Florida, she baked a batch of these incredible muffins. They have a cake-like texture with sweet coconut and a mouthwatering lemon zing. I went home with the recipe. -Nancy Rader, Columbus, Ohio
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, beat the yogurt, egg, butter, lemon zest and lemon juice until smooth; stir into dry ingredients just until moistened. Fold in the coconut., Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until golden brown and toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack., In a saucepan, combine the lemon juice and sugar; cook and stir over medium heat until sugar is dissolved. Stir in coconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temperature.
Nutrition Facts : Calories 232 calories, Fat 8g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 246mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
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