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Yummy Lemon Coconut Loaf
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Tropical coconut lemon bread, perfect with tea for breakfast or a snack.
Ingredients:
  • 1 cup white sugar
  • 0.5 cup butter, softened
  • 1 lemon, juiced and zested
  • 0.25 teaspoon salt
  • 0.5 cup milk
  • 0.5 cup flaked coconut
  • 0.75 cup confectioners' sugar
  • 2 teaspoons lemon juice, or more as needed
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease a 4x8-inch loaf pan.
  • In a large bowl, cream together white sugar and butter until it's light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the juice and zest of one lemon into the butter mixture.
  • In a separate bowl, combine flour, baking powder, and salt. Gradually add this mixture to the butter mixture along with milk, stirring until the batter just comes together. Gently fold in coconut until evenly distributed. Transfer the batter to the prepared loaf pan.
  • Bake in the preheated oven for 60-65 minutes until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Slowly blend 2 teaspoons of lemon juice into confectioners' sugar until it reaches a drizzling consistency. Then, transfer the mixture into a resealable plastic bag, cut a small hole in one corner, and gently squeeze to evenly drizzle over the loaf.

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