Sunday, May 10, 2020

Lemon and Coconut Loaf

Lemon and coconut combined,
two great flavours and they
taste wonderful in this loaf.

I adapted this loaf from 
"The Old Farmer's Almanac"
I didn't have any buttermilk,
I used Almond Coconut Milk instead,
and it tastes great.

1 cup sugar
5 tbsp melted butter
3 tbsp vegetable oil
1 tsp lemon extract
1 tsp vanilla extract
1/4 cup milk

2 large eggs at room temp.
3/4 cup buttermilk

2 1/2 cups flour
2 1/2 tsp baking powder
3/4 tsp salt
1/2 cup sweetened flaked coconut.
grated zest of l lemon

Preheat oven to 350 deg. F
Butter or line a 9x5 loaf pan 
with parchment paper.

In a small bowl, whisk together, the sugar, 
melted butter, oil,
lemon extract, vanilla and milk.

In another bowl whisk the eggs and buttermilk.

In a large bowl, sift the flour, baking powder and salt.
Add the lemon zest and 1/2 cup coconut.

With a wooden spoon mix together the 3 bowls above.

Pour into the prepared pan.

Bake on the centre rack for about 60 minutes,
or until a toothpick inserted deep 
into the centre comes out clean.
Cool on a rack for about 10 minutes
 before removing from the pan.

Cool completely before glazing.

Lemon Glaze
1 cup icing sugar/powdered sugar
2 tbsp milk
1/2 tsp lemon extract.
Add more milk, if too thick.

Drizzle over the top and add some flaked coconut. 

Thanks for your visit xo


My Hubbard Home said...

Thelma, this reminds me of a lemon coconut cake my sister would make years ago. I was hoping for a similar recipe and this looks delish! Visiting from Barbara’s link party.

Powell River Books said...

That looks tasty. I plan to make a carrot cake this week. I just got the missing ingredients in my grocery pickup order today. I really like using the pickup feature so I don't have to go into the store right now. - Margy