Lemon-Coconut Bread
By: Eliza Adam
Published: Wednesday, February 2, 2011 - 9:45pm

Ingredients




2 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon lemon zest
3/4 cup sweetened coconut
2 tablespoons vegetable oil
2 eggs
3/4 cup milk
1/4 cup lemon juice
For lemon icing:
1 1/2 cups confectioners’ sugar
3 tablespoons lemon juice

Preparation

1 Preheat oven to 350 degree F.  Grease one 9×5-inch loaf.
 2 Stir together flour, sugar, baking powder, salt, and lemon zest in a large bowl.  Stir in coconut.
 3 Beat oil, eggs, and milk with an electric mixer in a separate bowl until frothy.  Stir in lemon juice.  Pour mixture over dry ingredients and stir until just combined.  Spoon into prepared pan.
 4 Bake in preheated oven for 70-80 minutes or until a cake tester inserted in the center comes out clean.
 5 Make the icing:  Stir confectioners’ sugar with 2 tablespoons lemon juice in a bowl with a wooden spatula.  Add more lemon juice if it’s too stiff.
 6 When the cake is done, let it cool in pan over rack for 10 minutes.  Remove pan and let it cool completely on rack before icing it.

About


Source:  adapted from 125 Best Quick Bread Recipes by Donna Washburn and Heather Butt