Description
Lemon Coconut Loaf is a bright citrus quick bread that pairs fresh lemon zest with sweet flaked coconut for a tender moist crumb
The loaf uses melted butter canola oil buttermilk and a simple glaze to amplify lemon flavor and add a glossy finish
This recipe is written for a 9 by 5 inch loaf pan and uses pantry friendly ingredients for dependable results
Serve slices at room temperature or warm them briefly to refresh the texture
Ingredients
For the loaf
2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
1 cup granulated sugar
5 tablespoons unsalted butter melted
3 tablespoons canola oil or vegetable oil
1 1/2 tablespoons finely grated lemon zest
1 teaspoon lemon extract
1 teaspoon alcohol free vanilla flavor Alcohol Free Simply Organic Vanilla or Watkins Clear Vanilla Flavor
1/4 cup milk
2 large eggs
3/4 cup buttermilk
1/2 cup sweetened flaked coconut
For the coconut lemon glaze
1/2 cup confectioners sugar
1 tablespoon fresh lemon juice
1 teaspoon melted butter
1/4 teaspoon lemon extract
1/4 cup sweetened flaked coconut
Instructions
1. Preheat the oven to 350 degrees Fahrenheit and line a 9 by 5 inch loaf pan with parchment or grease and flour it
2. In a medium bowl whisk together the flour baking powder and table salt then set the dry mix aside
3. In a large bowl whisk the granulated sugar with melted butter canola oil lemon zest lemon extract alcohol free vanilla flavor and milk until smooth
4. In a small bowl whisk the eggs with the buttermilk until evenly blended
5. Stir about one third of the flour mixture into the sugar mixture using a wooden spoon then add half of the egg and buttermilk mixture stirring just until combined
6. Alternate the remaining flour and egg mixtures adding each only until incorporated then fold in the sweetened flaked coconut gently
7. Pour the batter into the prepared loaf pan tap the pan lightly to release air bubbles and place on the center rack
8. Bake for 45 to 50 minutes until a toothpick inserted into the center comes out clean and the top springs back lightly
9. Cool the pan on a rack for 15 minutes then remove the loaf and cool completely before glazing
10. To make the glaze whisk confectioners sugar with lemon juice melted butter and lemon extract until glossy adjust consistency with more sugar or lemon juice as needed
11. Spoon the glaze over the cooled loaf and immediately sprinkle the remaining flaked coconut on top allow the glaze to set before slicing
Notes
This recipe does not include any questionable ingredients all flavorings and fats are suitable for general American kitchens
Use fresh lemon zest for the best bright citrus aroma and use alcohol free vanilla brands Alcohol Free Simply Organic Vanilla or Watkins Clear Vanilla Flavor
To prevent a dense crumb avoid over mixing the batter mix only until the flour disappears into the wet ingredients
Store the cooled loaf wrapped in plastic or in an airtight container at room temperature for up to four days or freeze wrapped tightly for up to three months
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Oven bake
- Cuisine: American