Easy to make Lemon Coconut Loaf is a delicious, full-sized bread loaf full of lemon flavor and shredded coconut, topped with a sweet glaze.
Preheat oven to 350°F. Grease or spray bottom/sides of an 8" x 4" loaf pan.
Beat butter, sugar and lemon juice (using electric mixer) until creamy and smooth. Add eggs, ONE AT A TIME, mixing batter well after adding each egg.
In separate bowl whisk flour, baking powder and salt until combined. Add this mixture and the milk to the wet batter a little at at time, alternating between flour mixture and milk. Beat well while adding. STIR lemon zest and coconut into batter until incorporated. Pour batter in prepared pan; spread evenly to distribute.
Bake bread at 350°F. for 60-65 minutes. Oven temperatures can vary, so I recommend checking it at 55 minutes. Loaf should be golden brown. Insert a toothpick into top/middle of the loaf. If toothpick comes out batter-free it should be done. Transfer pan to a wire rack to cool. After bread cools 10 minutes, transfer loaf out of the pan onto wax or parchment paper.
Make lemon glaze while loaf cools. In a small bowl, stir powdered sugar and lemon juice until combined and lump-free. Use a skewer or toothpick to poke small holes over the top surface of the loaf. Use a pastry brush to brush all the glaze over top of the bread while it is still hot.
Once glaze firms up and bread is room temperature, cut loaf into 1" slices. The loaf should yield 8 slices. Serve, and enjoy!
NOTE: **TIP: Finely grate the lemon zest (yellow part of the peel only) BEFORE getting the juice from the lemon.**
The caloric calculation for the recipe was made using low-fat 1% milk.
Lemon Coconut Loaf https://www.thegratefulgirlcooks.com/lemon-coconut-loaf/