Coconut-Lemon Loaf with Coconut Lemon Glaze, an exceptionally moist, tender and delicate cake, bursting with lemon and coconut flavor.
Keyword Coconut-Lemon Glaze with Coconut-Lemon Glaze
Prep Time 20 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour10 minutesminutes
5tbspsunsalted butter, melted
3tbspscanola or vegetable oil
1-1/2tbspsfinely grated lemon zest
1/2cup (2 oz)sweetened, flaked coconut
1/4cupsweetened flaked coconut
Preheat oven to 350 degrees F.
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 oven on the center rack for about 45 to 50 minutes or until a toothpick inserted in the middle comes out clean.
When loaf comes out of the oven, place pan on a cooling rack for about 15 minutes before removing the loaf from the pan.
While loaf is cooling, make the glaze. Combine confectioners' 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 completely cooled, spoon the glaze evenly over the bread and immediately sprinkle the coconut over the top.
Make sure to check the recipe tips within the post for the best results.