Lemon-Coconut Bread


Photo: Eliza Adam
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Ingredients

2 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon lemon zest
3/4 cup sweetened coconut
2 tablespoons vegetable oil
2 eggs
3/4 cup milk
1/4 cup lemon juice
For lemon icing:
1 1/2 cups confectioners’ sugar
3 tablespoons lemon juice

Preparation

1
Preheat oven to 350 degree F. Grease one 9×5-inch loaf.
2
Stir together flour, sugar, baking powder, salt, and lemon zest in a large bowl. Stir in coconut.
3
Beat oil, eggs, and milk with an electric mixer in a separate bowl until frothy. Stir in lemon juice. Pour mixture over dry ingredients and stir until just combined. Spoon into prepared pan.
4
Bake in preheated oven for 70-80 minutes or until a cake tester inserted in the center comes out clean.
5
Make the icing: Stir confectioners’ sugar with 2 tablespoons lemon juice in a bowl with a wooden spatula. Add more lemon juice if it’s too stiff.
6
When the cake is done, let it cool in pan over rack for 10 minutes. Remove pan and let it cool completely on rack before icing it.
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About

Source: adapted from 125 Best Quick Bread Recipes by Donna Washburn and Heather Butt

Yield:

4.0 servings

Added:

Wednesday, February 2, 2011 - 9:45pm

Creator:

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