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Lemon Coconut Loaf

By: Donna Carper

"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."

Rate/Review | Read Reviews (50)

Prep Time:
10 Min

Cook Time:
1 Hr

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

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

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.