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-FILLED COCONUT CAKE
One of my coworkers brought this cake to a luncheon almost 40 years ago. It was so delicious that I asked for the recipe. I have baked it ever since, and it's always a hit! -Jackie Bergenheier, Wichita Falls, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 22
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 vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir 2 minutes longer or until thickened and bubbly. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in lemon juice and butter. Cool to room temperature without stirring., Place one cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake. , For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 10 minutes. , Transfer to a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.
Nutrition Facts :
LEMON RICE WITH COCONUT CHUTNEY
This is an old recipe from southern India and has been in my family for generations. It is light yet filling and very easy to prepare.
Provided by usha rao
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Lemon Rice: Cook the rice with required amount of salt and cool.
- The grains should be separate.
- In a wok heat the oil.
- When hot, put in the mustard seeds and lower the heat.
- When the seeds splutter, put in the roasted, peanuts, the turmeric powder and cayenne pepper powder.
- Take off the heat.
- Add the cooled rice.
- When cool, add the juice of two lemons.
- Adjust the amount of lemon juice depending upon the size of lemons and the sourness required and stir carefully so as not to break the rice grains.
- Serve with coconut chutney, mint chutney, tomato ketchup and potato crisps.
- Coconut Chutney: Grind all ingredients together with a enough water to form a paste.
- In a small wok, heat 2 tsps of cooking oil, add 1 tsp of mustard seeds.
- When the seeds splutter, take off heat and pour over coconut paste.
- Add salt to taste.
- Serve with the Lemon Rice.
STEAMED RICE WITH COCONUT AND LEMON
Make and share this Steamed Rice With Coconut and Lemon recipe from Food.com.
Provided by littleturtle
Categories Lemon
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a pot with a tight-fitting lid (or rice cooker) combine all ingredients.
- Bring to a boil over medium-high heat, cooking uncovered; stir occasionally.
- When rice boils, cover pot and reduce heat to low.
- Cook for 15 minutes.
- Remove from heat and let sit with lid on for 10 minutes.
Nutrition Facts : Calories 362.7, Fat 12.6, SaturatedFat 10.9, Sodium 426.5, Carbohydrate 56.8, Fiber 3.3, Sugar 4.4, Protein 6.1
COCONUT CHUTNEY
Steps:
- In a food processor or blender grind coconut, onion, ginger, green chile, yogurt, lemon juice, and salt with as little water as needed for a moderately thick (not watery) consistency. Set aside.
- In a covered medium frying pan, heat the mustard seeds, dried red peppers, and curry leaves in oil over medium high heat until the seeds begin to pop. Uncover, add ground coconut mixture, and stir for 10 seconds. Remove from heat and transfer to serving bowl.
- Serve at room temperature as dip for snacks.
LEMON COCONUT BITES
The tangy lemon flavor of this layered bar dessert is especially delicious on a warm day. It takes me back to selling lemonade on the sidewalk as a little girl. -Donna Biddle, Elmira, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 15 minutes. , Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut. , Bake at 350° until golden brown, 20-25 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 46mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON-COCONUT BARS
Classic lemon bars with a touch of coconut.
Categories Egg Dessert Bake Lemon Coconut Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 15
Steps:
- For crust:
- Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes.
- Meanwhile, prepare filling:
- Combine 3/4 cup sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth.
- Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely.
- Using foil as aid, transfer lemon bars to work surface. Flatten foil edges. Cut into 16 bars. Sift powdered sugar over. (Can be made 5 days ahead. Store airtight in single layer in refrigerator.)
LEMON COCONUT MOUSSE
Provided by Amelia Freer
Categories Dessert Kid-Friendly Low/No Sugar Wheat/Gluten-Free Lemon Coconut Healthy Vegan Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 3-4
Number Of Ingredients 5
Steps:
- Chill the coconut tin in the fridge for at least 2 hours, so that the coconut cream floats to the top. You only need to use the cream, so keep the rest of the milk to flavor a soup or a smoothie.
- Place the egg yolks, honey, lemon zest and lemon juice in a heatproof bowl set over a pan of simmering water and whisk constantly for about 10 minutes until the mixture thickens. Remove from the heat and chill in the fridge for about 30 minutes.
- Meanwhile, scoop out the chilled coconut cream from the top of the tin into a bowl and beat with a whisk or spoon until stiff.
- In separate clean bowl, beat the egg whites and sea salt until stiff.
- Fold the lemon mixture into the coconut cream, then gently fold in the egg whites.
- Chill in the fridge for at least 2 hours, then spoon into pretty glasses or bowls to serve.
More about "lemonricewithcoconutchutney recipes"
EASY LEMON RICE WITH COCONUT - THE FIERY VEGETARIAN
From thefieryvegetarian.com
Reviews 8Calories 196 per servingCategory Lunch And Dinner
LEMON COCONUT RICE - TASTEFULLY ECLECTIC
From tastefullyeclectic.com
40 AMAZING LEMON RECIPES - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
LEMON CHUTNEY RECIPE: HOW TO MAKE LEMON CHUTNEY …
From recipes.timesofindia.com
LEMON COCONUT SQUARES RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
LEMON AND COCONUT SLICE RECIPE- THE WHOOT
From thewhoot.com
COCONUT CHUTNEY RECIPE (8 VARIATIONS) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
LEMON CHUTNEY | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
LEMON AND COCONUT SLICE RECIPE - THE HEALTHY GUT
From thehealthygut.com
Estimated Reading Time 3 mins
RECIPE: LEMON COCONUT GOOEY BARS | DUNCAN HINES CANADA®
From duncanhines.ca
CLASSIC LEMON SLICE RECIPE - CREATE BAKE MAKE
From createbakemake.com
RECIPE: LEMON COCONUT CUPCAKE - DUNCAN HINES CANADA®
From duncanhines.ca
COCONUT BISCUITS WITH LEMON ICING - BAKE PLAY SMILE
From bakeplaysmile.com
EASY COCONUT CURD WITH LEMON (SO YUMMY!) | GOOD LIFE EATS
From goodlifeeats.com
LEMON COCONUT SLICE - THE KIWI COUNTRY GIRL
From thekiwicountrygirl.com
COCONUT LEMON SOUR - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
COCONUT LEMON CHICKEN - THE SECRET INGREDIENT IS
From thesecretingredientis.com
LEMON COCONUT SLICE (NO BAKE!) - BAKING ENVY
From bakingenvy.com
10 BEST LEMON COCONUT CHICKEN RECIPES | YUMMLY
From yummly.com
LEMON COCONUT RICE - THE TWIN COOKING PROJECT BY SHEENAM
From thetwincookingproject.net
COCONUT CHUTNEY, HOW TO MAKE COCONUT CHUTNEY (2 WAYS)
From vegrecipesofindia.com
LEMON AND COCONUT SLICE (NO-BAKE!) - THE COOKING COLLECTIVE
From thecookingcollective.com.au
GF COCONUT LEMON SQUARES | CANADIAN LIVING
From canadianliving.com
LEMON COCONUT RICE
From diybudgetgirl.com
LEMON RICE WITH COCONUT CHUTNEY | NATURALLY SAVVY
From naturallysavvy.com
LEMON AND COCONUT CHARLOTTES RECIPE — EATWELL101
From eatwell101.com
NIMMAKAYA KOBBARI PULIHORA - LEMON RICE RECIPES - BLEND WITH …
From blendwithspices.com
COCONUT CHICKEN CURRY RECIPE | OLIVEMAGAZINE
From olivemagazine.com
NO BAKE LEMON COCONUT SLICE | MY SUGAR FREE KITCHEN
From mysugarfreekitchen.com
RECIPE LEMON COCONUT RICE | MYDAILYMOMENT
From mydailymoment.com
LEMON RECIPES | ALLRECIPES
From allrecipes.com
COCONUT LEMON RICE | YUMMY O YUMMY
From yummyoyummy.com
LEMON COCONUT CHICKEN AND RICE - SWEETPHI
From sweetphi.com
LEMON CHICKPEA COCONUT CURRY RECIPE - LIVE SIMPLY NATURAL
From livesimplynatural.com
NO-BAKE LEMON SLICE WITH COCONUT (AUSTRALIAN DESSERT)
From whereismyspoon.co
MY CHILDHOOD LEMON & COCONUT SLICE - COOKING WITH BRY
From cookingwithbry.com
THE BEST FROM SCRATCH LEMON COCONUT CAKE RECIPE - SHUGARY …
From shugarysweets.com
LEMON COCONUT SLICE - JUST A MUM
From justamumnz.com
LEMON COCONUT SLICE - NEW & IMPROVED - BAKE PLAY SMILE
From bakeplaysmile.com
LEMON AND COCONUT SLICE | CARBCURATOR | LOW CARB RECIPES
From carbcurator.com
You'll also love