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
grated zest of l lemon
Preheat oven to 350 deg. F
Butter or line a 9x5 loaf pan
with parchment paper.
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.
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
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
🍋🍋🍋
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.
ReplyDeleteThat 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
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