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 unsweetened…it truly doesn’t matter)
1/3 cup butter, melted
Directions:
– 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
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One Response to “Lemon Coconut Bread”

  1. Joelen Says:

    What a great bread flavor!

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