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.

Ingredients
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. 
Enjoy....

Thanks for your visit xo



2 comments:

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