Lemon Coconut Loaf Recipes
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 LOAF
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
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
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
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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LEMON AND COCONUT LOAF CAKE - ANNIE'S NOMS
From anniesnoms.com
5/5 (7)Total Time 1 hr 10 minsServings 10
- Preheat the oven to 160C/325F and spray a 2lb loaf tin with cooking spray. Place a thin strip of grease proof paper along the centre to lift the cake out.
- Place the butter, sugar and lemon zest into a large bowl, or the bowl of your stand mixer and beat on medium-high speed until light and fluffy, around 2 minutes.
- Add in the eggs, scraping down the sides as necessary and mix on medium speed for 1 minute, or until well combined and smooth.
- Add in the flour, baking powder, bicarb, salt and desiccated coconut and mix on low until the mixture starts to come together, then add in the coconut milk. Turn the speed up to medium-high and mix until everything is light, smooth and well combined.
COCONUT LEMON LOAF CAKE - JULIA'S CUISINE
From juliascuisine.com
3.8/5 (9)Total Time 50 minsCategory Bread, Breakfast, DessertCalories 261 per serving
- In a medium bowl, sift together the flour, shredded coconut, lemon zest, baking powder and salt. Set aside.
- In the bowl of your electric mixer, mix on high speed the butter for about 30 seconds. Add the sugar and beat for a further 2-3 minutes until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Scraping down the sides as you mix. Add half of the flour mixture and stir until incorporated. Mix in all the yogurt with the lemon juice and mix well. Stir in remaining flour until incorporated.
- Pour into prepared pan and bake for 35 - 40 minutes or until a toothpick inserted in the centre comes out clean. Remove from oven and place on a wire rack to cool for about 5 minutes. Remove from pan and take off parchment paper. Leave to cool completely. Will store in an airtight container on the counter for up to three days.
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