Sunday, April 19, 2009

Lemon Coconut Bread

I thought this combination sounded heavenly, so I baked up two loaves of this over the weekend. I took one into my co-workers....I may keep the other one!

Lemon Coconut Bread

*Note: This bread is delicious on it's own, but toasted and slathered with butter it is a-ma-z-i-n-g!
2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 large eggs
3/4 cup milk (lowfat is fine)
1/2 cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1 cup sugar
2 cups shredded coconut (sweetened or truly doesn't matter)
1/3 cup butter, melted
- Preheat oven to 350 degrees F; grease and flour a 9"x5" loaf pan
- In a large mixing bowl, whisk together flour, baking powder, and salt
- Stir in sugar and coconut
- In a medium bowl, or large measuring cup, whisj together the eggs, milk, lemon juice, lemon zest, and vanilla
- Make a well in the center of the dry ingredients and pour in egg mixture
- Stir until just combined and only a few streaks of flour remain
- Add in melted butter and stir until just smooth; being careful not to overmix
- Pour into prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean
- Turn loaf out onto a wire rack to cool completely before slicing
- Makes 1 loaf


Joelen said...

What a great bread flavor!

Anonymous said...

This recipe is AMAZING. I came across it while looking for a good Primanti slaw recipe -- at first, I didn't think this sounded like a tasty bread combo, but I kept thinking about it and finally made it last night. Its DELICIOUS and totally worth the extra little steps like grating & juicing your own lemon. AWESOME... I have added this to my recipe box and wll definitely make it again. Thanks for sharing!!

Pittsburgh, PA