Lemon Coconut Loaf

SUBMITTED BY: Donna Carper PHOTO BY: Linda

"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."

PREP TIME	10 Min
COOK TIME	1 Hr
READY IN	1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 16 servings

USMETRIC

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INGREDIENTS

1/2 cup butter or margarine, softened
1 cup sugar
4 1/2 teaspoons lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup flaked coconut
1 teaspoon grated lemon peel
GLAZE:
1/4 cup confectioners' sugar
2 tablespoons lemon juice

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DIRECTIONS

In a mixing bowl, cream butter, sugar and lemon juice. Add the eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. stir in the coconut and lemon peel. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F 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 glaze ingredients; brush over loaf.

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