Coconut Lemon Loaf Recipes

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YUMMY LEMON COCONUT LOAF



Yummy Lemon Coconut Loaf image

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

1 cup white sugar
½ cup butter, softened
2 eggs
1 lemon, juiced and zested
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup milk
½ cup flaked coconut
¾ cup confectioners' sugar
2 teaspoons lemon juice, or more as needed

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

COCONUT-LEMON LOAF



Coconut-Lemon Loaf image

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

1 cup sugar
5 tablespoons unsalted butter, melted
3 tablespoons vegetable oil
1 1/2 tablespoons lemon zest, finely grated
1 teaspoon lemon extract
1 teaspoon vanilla extract
1/4 cup milk
2 large eggs
3/4 cup buttermilk
2 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup sweetened flaked coconut
coconut -lemon glaze (optional)
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1 teaspoon butter, melted
1/8 teaspoon lemon extract (optional)
1/4 cup sweetened flaked coconut

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



Lemon Coconut Loaf image

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

1/2 cup butter, softened
1 cup sugar
2 large eggs
4-1/2 teaspoons lemon juice
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk
1/4 cup sweetened shredded coconut
1 teaspoon grated lemon zest
GLAZE:
1/4 cup confectioners' sugar
2 tablespoons lemon juice

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.

LEMON COCONUT LOAF



Lemon Coconut Loaf image

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

1/2 cup butter or 1/2 cup margarine, softened
1 cup sugar
4 1/2 teaspoons lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup flaked coconut
1 teaspoon grated lemon peel
1/4 cup confectioners' sugar
2 tablespoons lemon juice

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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