Coconut-Lemon Loaf with Coconut-Lemon Glaze





From the moment Family Fun magazine makes its appearance in my house, my kids confiscate it and begin planning what we will cook, craft and construct.  I don't blame them, it all looks pretty fun.

This past month they wanted to make this Coconut-Lemon Loaf with Coconut-Lemon Glaze.  We ended up making several batches, giving some away.  It was easy and the coconut-lemon combination tasted really good.

This is a versatile recipe, perfect by itself or would be excellent for breakfast served with yogurt and fruit on the side.

Kids love helping in the kitchen.  I don't want my boys to grow up clueless when it comes to cooking.  I think every woman can admit she appreciates a man who knows his way around a recipe!

So let's make this together...




For the loaf you will need: Granulated sugar, unsalted butter, canola oil, lemon extract, vanilla extract, milk, eggs, buttermilk, flour, baking powder, table salt, sweetened flaked coconut.  Ingredients not shown: Lemon zest.




In a medium bowl, whisk together 2-1/2 cups flour, 2-1/2 teaspoons baking powder and 1 teaspoon salt.  Set aside.




In a large bowl, whisk together 1 cup granulated sugar, 5 Tablespoons melted-unsalted butter, 3 Tablespoons canola oil, 1-1/2 Tablespoons finely grated lemon zest, 1 teaspoon lemon extract, 1 teaspoon vanilla extract and 1/4 cup milk.




In a small bowl, whisk two eggs and 3/4 cup buttermilk until evenly blended. 




With a wooden spoon, stir about a third of the flour mixture into the sugar mixture, then alternately add half of the egg mixture and half of the flour mixture, stirring after each addition just enough to blend.  Stir in 1/2 cup coconut.




Pour batter into a 9 x 5 loaf pan lined with parchment paper (or greased and floured).  Place in a 350 degree oven on the center rack for about 45 to 50 minutes or until a toothpick inserted in the middle comes out clean.




When it comes out of the oven place pan on a cooling rack for about 15 minutes before removing the loaf from the pan.

While it's cooling, make the glaze. 




For the glaze, combine 1/2 cup confectioner's sugar, 1 Tablespoon lemon juice, 1 teaspoon melted butter and 1/8 teaspoon lemon extract.  Whisk to blend.  The glaze should have the consistency of heavy cream.  If needed, add more sugar to thicken it or more lemon juice to thin it.




When the bread has cooled, spoon the glaze evenly over the bread and immediately sprinkle the coconut over the top.




It's a lovely loaf...you should try it.

Coconut-Lemon Loaf
Adapted from Family Fun

1 cup granulated sugar
3 Tablespoons unsalted butter, melted
3 Tablespoons canola or vegetable oil
1-1/2 Tablespoons finely grated lemon zest
1 teaspoon lemon extract
1 teaspoon vanilla extract
1/4 cup milk
2 large eggs
3/4 cup buttermilk
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup (2 ounces) sweetened flaked coconut

Coconut-Lemon Glaze

1/2 cup confectioner's sugar
1 Tablespoon lemon juice
1 teaspoon melted butter
1/4 teaspoon lemon extract
1/4 cup sweetened flaked coconut

In a medium bowl, whisk together flour, baking powder and salt.  Set aside.

In a large bowl, whisk together granulated sugar, butter, oil, lemon zest, lemon extract, vanilla extract and milk.

In a small bowl, whisk eggs and buttermilk until evenly blended. 

With a wooden spoon, stir about a third of the flour mixture into the sugar mixture, then alternately add half of the egg mixture and half of the flour mixture, stirring after each addition just enough to blend.  Stir in coconut.

Pour batter into a 9 x 5 loaf pan lined with parchment paper (or greased and floured).  Place in a 350 degree oven on the center rack for about 45 to 50 minutes or until a toothpick inserted in the middle comes out clean.

When it comes out of the oven place pan on a cooling rack for about 15 minutes before removing the loaf from the pan.

While it's cooling, make the glaze. 

For the glaze, combine confectioner's sugar, lemon juice, butter and lemon extract.  Whisk to blend.  The glaze should have the consistency of heavy cream.  If needed, add more sugar to thicken it or more lemon juice to thin it.

When the bread has cooled, spoon the glaze evenly over the bread and immediately sprinkle the coconut over the top.

Enjoy!

What I Was Drinking One Year Ago Today:  Get This Wine...before it's gone!

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Posted by Noble Pig at Tuesday, February 17, 2009 12:22 AM
Categories: .Desserts
 
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